This is my first experiment converting a recipe using commercial yeast to a sourdough one. I chose a recipe for Mushroom Bread from Carol Field's 'The Italian Baker'.
The original recipe has 1 1/4 teaspoons of active dry yeast or 1/2 small cake (9g) fresh yeast.
Ok so the range for converting is 20% to 40% starter to replace the yeast so I decided to go a bit higher in this experiment to a 45% preferment in the final dough. I was not sure of the effect on the dough of all that fresh fungi and I wanted a nice light bread. It is also fairly cool in my kitchen at the moment.
According to the recipe the two secrets of getting the most flavour into the bread are using the soaking water from the porcini and allowing the flavour to develop over long rises. The recipe uses a combination of dried and fresh porcini mushrooms. For the fresh mushrooms I used Swiss Brown mushrooms, because we can't get fresh porcini here in Oz. These mushrooms have a deeper and earthier flavour than white mushrooms, and their firm flesh means Swiss browns hold their shape well when cooked.
I also found an olive oil with truffles which added just a bit more of that earthy flavour I love.
4 to 6 dried porcini mushrooms
210g Fresh Mushrooms
1 teaspoon minced garlic
You start with soaking 4 to 6 dried porcini in the warm water (447g) for at least 1 hour, drain but save the liquid. You use this mushroom water after straining through cheesecloth 2 or 3 times, to add flavour to each preferment and the final dough. Roughly chop the porcini and pat dry.
Slice thickly and sauté the fresh mushrooms with the minced garlic and as little of the oil as possible and set aside to cool.
Day 1 evening - 1st Preferment Build
Starter 14g 50%
Flour 27g 100%
Water 19g 70%
Total 1st build 59g
Day 2 morning - 2nd Preferment Build
Starter 1st build 59g 61%
Flour 97g 100%
Water 68g 70%
Total 2nd Build 225g
Flour 500g 100%
Water 360g 72%
Salt 15g 3%
Preferment 2nd Build 225 45%
Diastatic Malt 10 5g 1%
(This is Malt blended with Bread Flour at 1g Malt to 10g flour. Diastatic Malt is normally added at 0.1% of flour weight)
Olive Oil (with truffles) 20g 4%
chopped porcini (mixed into dough)
Fresh Mushroom 200g 40% (folded in last)
I mixed up the dough stirred in the re-hydrated chopped porcini covered the bowl and then put the lot into the fridge overnight.
Day 3 - morning
Take out the dough and fold once and return to the fridge.
Day 3 - evening
Take out the dough let it warm to room temperature.
Folded it once every hour for four hours.
The sautéed mushrooms were chopped in half and folded in last just before shaping
The dough was patted down into a rough rectangle shape and half the chopped mushrooms scattered on the dough. The dough is then rolled up tucking in the ends and then shaped into a ball and rested 10 minutes. The dough was patted down again and the rest of the mushrooms scattered and rolled up in the dough again tucking in the ends. Shape into a ball or oval, being careful not to expose the mushrooms. I decided on one large boule and placed it in a cane banneton which I put inside a plastic bag and popped the lot into my microwave to rise. I have found on cold nights the microwave with the door slightly open so the light is on, works quite well as a proofing box and keeps the dough out of drafts.
After an hour or so when the dough had risen I put the banneton back in the fridge for baking in the morning.
The end result:
This experiment certainly worked. The bread was nice and light with delicious moist mushroom bits with a hint of garlic. I loved this bread and will certainly make it again :)