Hapan soijaleipä

	Ainekset yhteen leipään	Ingredients to one loaf
1 kg	vettä (hanakylmää)	water (tap cold)
600 g	vehnäjauhoja	wheat flour
300 g	soijajauhoja	soy flour
30 g	aktiivista hapanjuurta	active sourdough starter
5 g	suolaa	salt
	rypsiöljyä	rapeseed oil
	korppujauhoja	breadcrumbs

Työvaiheet: Sekoitin soijajauhot ja hapanjuuren veteen ja annoin näin syntyneen esitaikinan käydä huoneenlämmössä seitsemän tuntia. Lisäsin suolan ja vehnäjauhot, sekoitin hyvin ja annoin näin syntyneen taikinan käydä huoneenlämmössä 18–19 tuntia, painaen taikinan kasaan seitsemän tunnin kohdalla. Siirsin taikinan sitten öljyllä voitelemaani ja korppujauholla leivittämääni leipävuokaan, jossa annoin leivän vielä kohota 20 minuuttia. Paistoin leivän 200 °C:ssa 50 minuuttia, otin sen sitten vuoasta pois ja jatkoin paistamista uuniritilällä noin 25 minuuttia. Leipää ei pidä leikata lämpimänä.

Procedure: I mixed the soy flour and the starter in the water and let the resulting pre-ferment sit in room temperature for seven hours. Then I added the salt and the wheat flour, mixed well and let the resulting dough ferment in room temperature for 18–19 hours, with a punch-down after seven hours. I then transferred the dough to a bread pan coated with oil and breadcrumbs, and baked at 200 °C for 50 minutes, after which I removed the loaf from the pan and continued baking the bread bare for about 25 minutes. The loaf should not be cut while it is still warm.

Loaf #10

I took about a half of my refrigerated sourdough culture and let it stand in room temperature for a day. I then added 600 grams of water and 300 grams of soy flour, and whisked well. I let the mixture ferment for seven hours. I then added 500 grams of spelt flakes, mixed well and let the mix ferment for twelve hours. I then added 300 grams of water and 400 grams of bread flour, and let the dough ferment for two more hours. Then I put it in a pan and let it proof for an hour. I baked the loaf in 120 deg;C for three hours, removed it from the pan and baked some more on the oven rack for half an hour. The crumb temperature was 91 °C when removed from the pan.

Otin noin puolet jääkaapissa olleesta hapajuurestani ja annoin sen seistä vuorokauden huoneenlämmössä. Lisäsin sitten 600 grammaa vettä ja 300 grammaa soijajauhoja, ja vatkasin hyvin. Annoin sekoituksen käydä seitsemän tuntia. Sitten lisäsin 500 grammaa spelttihiutaleita, sekoitin hyvin ja annoin sekoituksen käydä kaksitoista tuntia. Sitten lisäsin 300 grammaa vettä ja 400 grammaa tummia hiivaleipäjauhoja ja annoin taikinan käydä (nousta) kaksi tuntia. Laitoin sen sitten leipävuokaan ja annoin sen seistä tunnin. Paistoin leivän 120 asteessa kolme tuntia, otin sen pois vuoasta ja paistioin uuniritilän päällä vielä puoli tuntia. Sisuksen lämpötila oli 91 astetta vuoasta poistamisen aikaan.

Loaf #8

This was an experiment.

I took a spoonful of my rye-based sourdough culture and mixed it with 800 grams of water. I mixed in 400 grams of soy flour and a gram of salt, and let the mixture ferment for 15 hours. Then I mixed in 200 grams of bread flour and kneaded in another 200 grams. I let the dough ferment for eight hours and then moved it into a pan. I let the dough proof for four hours, and then baked it in 120 °C for nine hours with a panful of water in the oven. I heated the oven to 150 °C ten minutes before taking the loaf out. Crumb temperature was 95 °C immediately after removal from oven.

Loaf #5

Okay, so today's first loaf is actually two loaves, but it's made of a single batch of dough, made according to the Loaf #3 recipe. I didn't want to fill a pan too full, so I used two pans. Fermentation time was 13 hours and proofing time (in the pans) 6 hours. No oil was used this time. Baking took about an hour in 200 °C with a water pan in the oven; crumb temperature was about 90 °C when the pans were removed from the oven.

ETA: Lovely texture!

Loaf #3

Today's first loaf was a variant of Loaf #1. Fermentation time was about 12 hours and proof time in the (transparent) pan was about 6 hours; I forgot to add oil in the dough, but again used it liberally in the pan. I have been thus far unable to remove the loaf from the pan without breaking it.

As usual, taste and texture report will be added later.

Bread #1

(ETA a title)



Today's first bread is a no-knead sourdough with wheat and soy. I took a spoonful of my rye-based sourdough culture, dissolved it in 800 grams of water, added 300 grams of soy flour, about 20 grams of olive oil and a couple of grams of salt, and whisked it thoroughly to aerate the mixture well. Then I mixed in 500 grams of bread flour. I let the dough ferment for about 12 hours in room temperature, then transferred it to a large pan (diameter of 26 centimeters) and let it proof for about three hours. I added liberal amounts of oil on top (estimate about 30-40 grams), I baked it for a bit longer than an hour in a preheated oven, first at 200 °C, then when I noticed that the oil was smoking, lowered the temperature to 175 °C. At the end of the bake, I used 220 °C for about five to ten minutes. Crumb temperature was about 90 °C when I had removed the bread from the oven and the pan.

I will update later with a report on crumb texture and taste, once it has cooled down.

ETA The crumb seems to have a rather nice, irregular texture, though I was hoping for it to be a bit more holey :) The bread is incredibly easy to cut and feels wonderful in general. The taste is sour, as expected, but creamy and quite pleasant.