Hurricane “Cosmo” Kitty Ale Sourdough Bread

19 Mar

closeup1     As I mentioned in my previous post I recently purchased a Brod and Taylor proofer and I have been experimenting with it to see how it affects the sourness and overall bread.

For this latest bread I decided to let the starter ferment at 85 degrees inside the proofer for around 10 hours.  Probably could have cut the time down considerably in hindsight but it doesn’t look like the extended time really hand any effect on the overall bread.

When I mixed the starter which had French style flour along with Durum flour along with the flour for the main dough I let it sit inside the proofer for 2 hours at 85 degrees while I did my normal stretch and folds at 15 minute intervals for a total of 3 S&F’s.

I used one of the Ale’s I purchased a few weeks ago called Hurricane Kitty in place of most of the water and since one of my apprentices insisted on helping on this particular bake I named it after him.


The next day I took the dough out of the refrigerator and put it in the proofer at 80 degrees for 1.5 hours.  I shaped the loaves and let it proof again but at 85 degrees for around 1.5 hours before baking.

The final result was excellent.  A nice open crumb with not too thick of a crust. The onions really came through and the small amount of sprouted wheat really combined well with the French flour and Durum flour.  The crumb is very soft and it made a perfect sandwich bread for my pastrami.  I really like the way this one came out and will make this one again for sure.


Hurricane Kitty Bread 3-16-13  HurricaneAle

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 86 degrees F.)  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and Hurricane Kitty Ale together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  While that is resting mix the onions in the water and let it rest.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil, and rehydrated onions in water and mix on low for 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Note: I used my proofer set at 85 degrees).

When you are ready to bake remove the bowl from the refrigerator or proofer and let it set out at room temperature still covered for 1.5 to 2 hours.  (Note: I used the proofer set at 80 degrees).  Next remove the dough and shape as desired.  and place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  (I let the dough proof in my proofer for 1.5 hours at 85 degrees).  Let the dough dictate when it is read to bake not the clock.Baskets

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.  I forgot to include the black sesame seeds I used on one of the loaves.  I simply spritzed the loaf with some water and then sprinkled the seeds on.Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

This post has been submitted to the Yeast Spotting Site here:


Cosmo Resting from a Hard Day’s Work


Feed Me Please!




10 Responses to “Hurricane “Cosmo” Kitty Ale Sourdough Bread”

  1. Lisa March 19, 2013 at 2:35 pm #

    The cat is beautiful!

  2. narf77 March 22, 2013 at 3:16 pm #

    We have a very curious thing with our dogs…one loves beer and the other one is completely teetotal and barks at beer bottles in disgust. I wonder if I could use my excalibur dehydrator to proof my bread? Never thought of it before but I can set the temperature so it might be a good way to proof through our coming winter. Might have to move the dehydrator from the shed back into the house now ;). Love the gratuitous cat shots ;). My daughters are going to ask me what I want for mothers day (well…I am going to tell them whether they ask or not! 😉 ) and I feel a need for some proofing baskets ASAP. The resulting bread looks so gorgeous. Thank you for another wonderful bread recipe to add to my “must try this winter” list. Who knows, today is actually cold enough to perhaps wake Brunhilda up from her summer hibernation and get her heating, cooking and boiling water all over again for another 8 months 🙂

    • mookielovesbread March 22, 2013 at 8:50 pm #

      Thanks so much for your comments. I think you should certainly try using your dehydrator and see if it will work to proof your dough. Let me know how it turns out. We are supposed to be in the Spring but it’s still rather cold and we just had a little snow yesterday, so I am looking forward to what you just left behind ;).

      • narf77 March 23, 2013 at 12:49 am #

        It has been raining down on and off all day and I am as happy as a pig in mud :). I have had the wood stove on all day and have been very productive. I found a bucket of sourdough in the back of the fridge that had been there for months! I opened it up and it looked fine so I baked it up for the chooks (I hate waste) and it turned out amazingly well. Not too sour and the hens LOVED it :). Steve was a bit suspicious of it so wouldn’t eat it but the hens took full advantage :). I have just fed Audrey, my starter and have a cup of remaining starter out for some tasty American muffins tomorrow and am feeling very productive indeed 🙂

        • mookielovesbread March 23, 2013 at 9:24 am #

          Those must be some lucky well fed hens :). Look forward to hearing about your upcoming bakes.

    • mookielovesbread March 22, 2013 at 9:34 pm #

      Thank you for your comments. I think you should try the dehydrator and see how it works out. While you are going into the cold we are hopefully going the opposite direction, but not soon enough as it was snowing yesterday!

      • narf77 March 23, 2013 at 12:51 am #

        I do think that you Northeners are protesting a lot as you seem very keen to hang onto it with your snowstorms and your minus “F” temperatures ;). We are going to have to storm the Bastilles and take our winter by force! 😉

  3. Karin Anderson April 16, 2013 at 5:06 pm #

    Great bread (it can’t be bad if it has ale in it, anyway), and I love the Hurricane Kitty! My adult cats yawn at my bread baking efforts, but, when they were kittens, they tried to convince me that my bread needed a “stamp of approval”. Fortunately the bread was covered, and their overeager stamping vanished with the oven spring…

    • mookielovesbread April 19, 2013 at 6:03 am #

      Thanks Karin
      I’ve had some paw prints on my baked goods before as well. Have to love them!

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