Sourdough #2: Preserved Spicy Mustard Green Sourdough

Introduction

Hi all! As some of you may know that I am not a professional baker by trade but love experimenting with sourdough. In my post on Sourdough bread, I am simply sharing with you the different method and things I have done with my daily venture. You will see "#"s on my Sourdough description as it is a record on the experiment number for my loafs so I do not lose track. I may not be posting all my sourdough experiment since some of them are not worth posting, but I will share with you my experiences and what could have been done differently.

In this post, I am going with a more Asian palate sourdough by incorporating a spicy preserved mustard greens. The loaf is of 80% hydration and is soft and moist in texture in the interior.

What is Mustard Greens?

Mustard greens are widely used in the Asian Cuisine and not a lot of people actually realize that the it comes from the leafy part from the same plant that you get mustard seeds to make mustard. In Malaysia, we call it "Gai Choi" and are commonly used to make stir fries, spicy stew and often preserved. Preserved Mustard greens (called "suan chai") goes really well with Asian congee and is something my parents would very often make for a quick meal or when we are sick.

Can I buy premade preserved mustard greens?

Yes. In most Asian Grocery, pre made preserved mustard greens can easily be found in the jar food section. I personally like the spicy version but you can use anything really for this sourdough loaf and even have it plain.

Texture and taste of this sourdough loaf

This loaf has a really soft and tender interior. You can enjoy this bread as it is or pair with chicken broth, which is what I used it for. If you can't take spicy, opt for the non spicy preserved mustard greens.

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Let's get Started!

I have divided the below recipe in to two smaller loaves but you can opt to make this whole recipe as one loaf and let it proof in a large banneton to make a large loaf.

Recipe makes 2 x 600 g final loafs

Total Hydration = 80%

Levain

50 g Ripe Rye Starter ( 100% hydration)

100 g Rye Flour

100 ml Water (21°C)

Dough Formula

500 g 83% Unbleached Baker's White Wheat Flour

100 g 16.6% Whole Grain Baker's Flour (not sifted)

470g 78% Water at 25°C (reserve 50 g for later incorporation)

150 g 25% Ripe Levain

12 g 2% Fine Salt

Inclusions

200 g Spicy Preserved Mustard Greens

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Saturday, 9 pm Refresh Starter

I fed the starter the night before and left it at room temperature overnight.

Note that if you are a diligent feeder of your starter, you can refresh your starter the night before and use it straight into your final dough the next morning.

If you are someone like me who feedmy starter once a week with the starter is rested in the fridge, it is recommended that you feed it daily three days prior to making your sourdough.

In here, I have taken out my starter from the fridge 3 days prior and fed it twice a day. The next morning, we will do the feeding one more time and let it ripen again before using as a Levain in the final dough.

The feed ratio was as follow:

50 g 100% rye starter

130 g Rye Flour

70 ml Water at 21°C

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Sunday 7:30 am Levain

10 hours 30 minutes later

Levain

50 g 50% Ripe Rye Starter ( 100% hydration)

100 g 100% Rye Flour

100 ml 100% Water (21°C)

At this point, the starter that you have 'refreshed' the night before will be quite lively with lots or air bubbles in it and have risen at least twice its volume but not sinking in the center.

Weight out the required ripen starter and mox with the rest of the Levain ingredients together and place in a clean jar. Tie a rubber band around the level of the Levain to monitor its rise and activity.

The rest of the starter can be thrown out. You will have some left over Levain from this mix for you to refeed to be used in your future loaf.

The maturing process took me 6 hours and 30 minutes at 23°C room temperature at 45% humidity. Different ambient in your kitchen will take different time.

Tips: To know if your levain is ready, it should increase by atleast twice if not three times its original volume with lots of air bubble and have slightly domed on the surface. When there is a dome, it means your Levain is at its prime and nearing deflation. You want to use the levain when its at its prime just before it starts to deflate or is exhausted. Before adding the levain to your final dough, test by gently scooping some levain and dropping it into a jug of water. If it floats, it means it is ready to use. If it sinks, you need more time. Be mindful that exhausted levain will sink in the water too. Just check to see that it has not sunk. An over ripe Levain will have a very sharp sour aroma that can almost stink your nose when you inhale!

Note: Alternative, if you have been actively feeding your starter, you can make the Levain the night before with lower water % in the Levain and leave it to ripen over night for up to 12 hours before using the next morning. The percentage is 1 : 2 : 3 ratio of starter : water : 50/50 plain bakers flour and whole wheat bakers flour

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Sunday 11 am Autolyze

3 hours and 30 minutes later