Sourdough bread (2)

8 September 2010 § 4 Comments

The bread is ready. I formed it into a loaf and it kept the form. I did not want to stay up until midnight tonight and put the bread in when it was not quite double the size, it looks very much like my yeast breads and has a fluffy consistency. The saltiness is right for my taste and the acidity, too. It has a pleasant nutty flavour.

I have a gas oven, however, with no indication about the heat and with the heat only coming from the bottom. It is quite tricky to get the heat right, and it took me a while to get it for yeast bread. For my sourdough bread I still need to practice because the crust is quite hard and it is a bit pale on the top, but good at the bottom.

After cooling down I had the bread for breakfast, and it was even better than when it just came out of the oven. It is fine-grained with a good density, but better than many commercial organic breads. I also only use whole rye flour and 80% (local Belgian method to quantify the wholeness) spelt four.

The description of flours can be quite confusing. Every country seems to have their own system of describing the strength of flour. In Belgium has 2 systems, one for professionals and one for the consumer. For the professional it consists of 2 numbers, one indicating the protein content from 10 to 13% and one the ash content. For the consumer there is just a percentage of wholeness.
I found a comparative table of the Belgian method for the description of wholeness and the ash ratio, the French type system and the German type system:
and here:

approx. US name grain extraction [%] in Belgium (France/Germany) type (France/Germany) ash [%] in France (Germany)
whole meal 100 (90-98/<80) 150/1600 > 1.40 (1.21-1.80)
first clear flour 85 (85-90/<80) 110/1050 > 1.00 to 1.20 (0.91 to 1.20)
high gluten flour 75 (<73) 80/812 > 0.75 to 0.90 (0.64 to 0.90)
white flour 65 (78) 65/630 (spelt) > 0.62 to 0.75 (0.70)
all-purpose flour 55 (75/<60) 55/550 > 0.50 to 0.60 (0.51 to 0.63)
pastry flour 45 (67/<40) 45/405 < 0.50 (0.50)

The German system adds one decimal to the French system. Ash means that if 100 g of flour is burnt, there will be 0.450 g of ash left for type 45 (French) flour with the tolerances mentioned in the table it can also be seen a mineral content of the flour.

More info and a conversion table to US flour types can be found on Wikipedia and from a vegetarian in Germany who has some more information.

Here are two photos of the remaining bread.
First sourdough bread, or what is left
“First sourdough bread, or what is left by fabrivelas on Zooomr

Another view
Another view by fabrivelas on Zooomr

(Looking at photos, have a look at shutter speed and iso and pixel noise of these photos. They should be available on the zooomr site. There is camera shake, but it was very dark when I took these photos and the camera is very, very old!!!)

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