Jerusalem sourdough

No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you could use this basic recipe for almost anny root vegetable, though the water would need to be adjusted depending on the moistness of the vegetable.

The technique is the same as all of my loaves, so I won't repeat it.

Peel 300g of Jerusalems (yielded 175g of mashed vegetable once peeled and cooked.) Put immediately into a pot of water with a slice of lemon in it. Boil for maybe 10-15 mins (until soft). Put through mouli (take the bit of lemon out first), or mash.

The Dough

Ingredient Weight US Volume Bakers Percentage
starter 200 g 7.05 oz 1.57 cups 40.00%
jerusalem mash 175 g 6.17 oz 0.77 cups 35.00%
water 200 g 7.05 oz 0.85 cups 40.00% (hydration)
unbleached white bread flour 450 g 15.87 oz 3.53 cups 90.00%
w/m bread flour 50 g 1.76 oz 0.39 cups 10.00%
salt 10 g 0.35 oz 0.64 tbspns 2.00%
Total Weight: 1085 grams / 38.27 ounces
Total Flour Weight: 500 grams / 17.64 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

mix, knead, let rise for ~4 hours (folding every hour), put in the fridge overnight, bulk ferment for 3-4 hours, bake

I don't know (yet) whether this loaf will have the same potent side effect as the soup that I made on the weekend. But perhaps don't consume large amounts before going to the opera.

verdict
Surprisingly strong flavour of Jerusalem artichoke came through in the bread, enhancing/balancing the sourness of the loaf. Crumb a little denser than I would have liked.

cheers
Dom

1 comment

Another fine result Dom, so long as it tastes good I wouldn't expect a loaf with that much pureed vegetable to have an open crumb.