Gas station without pumps

2021 February 13

Mixer-bowl bread

Filed under: Uncategorized — gasstationwithoutpumps @ 18:51
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On Friday, I made a variant of the mixing-bowl bread of a few weeks ago.

I started the bread on Wednesday, but baked it Friday afternoon.  I did not measure all the ingredients, so the numbers here are approximate:

1½ cup sourdough starter
1 cup bread flour
1 cup warm water
1 teaspoon yogurt
2 teaspoons vinegar (with mother of vinegar—vigorously shaken before measuring)

The yogurt and vinegar were added to re-inoculate the starter with their bacteria—the focaccia last week did not seem to have enough old-dough flavor.  Use the dough hook of the mixer to mix the ingredients (they are too liquid to make a dough). Let the sponge rise for several hours, then take out a cup of it to save as the next starter.   The sponge did not seem very active, so I let it rise more overnight.

Thursday morning I added

1 Tablespoon salt
2 Tablespoons olive oil
2 Tablespoons dark brown sugar.

While mixing with the dough hook, gradually add

4 cups whole-wheat flour

The goal is to get a dough that is elastic but still slightly sticky.  Turn the dough out onto a counter floured with whole-wheat flour and knead by hand for a couple of minutes, keeping the dough lightly floured to keep it from sticking.  This used another

¼ cup whole-wheat flour

and resulted in a soft and elastic dough that was not too sticky.  Put it in a mixing bowl (not the one from the mixer) with a little olive oil and turn it to coat the ball of dough with oil.  Let it rise for a day with a damp cloth covering the bowl.

Friday morning, I greased the bowl of hte KitchenAid mixer with

cocoanut oil

and turned the dough into the mixer bowl. The dough deflated a little on being transferred from one bowl to the other. Let it rise in the new bowl for 4 hours. Bake at 400–450°F for about an hour and 20 minutes (until the center of the load is around 195°F). I turned the loaf out of the bowl then to bake another ten minutes on terra cotta tiles, but that may not be necessary.

The loaf is quite tall, with cute dimple in the middle from the corresponding bump in the bottom of the mixer’s bowl.

The bread was very similar to the previous mixing-bowl loaf, but with a slightly better crust.  The crumb was good and the bread had a good whole-wheat, sourdough flavor.  This is probably the tallest loaf of sourdough I’ve ever baked—about 13cm high (5″) at the tallest part.

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