Sourdough Bread

Crazy About Sourdough Bread.
I have been doing bread baking for a long time, from basic white bread rolls to the rich brioches.  But baking sourdough bread is a different story, there is a lot to learn. From the making of sourdough starter and to apply it to make good sourdough bread, and also looking after the dough starter to keep it alive.  Indeed I have done a few baking, and the bread is acceptable, but I wish more.  I love to see that my bread has a beautiful look, a lovely touch and delicious to eat.  Recipes and recipes I had tried, there are methods to follow, but I have not achieved perfection.  Now I am a determent to make it no matter what after all bread making is a form of my relaxation.  A new method I like to follow.

The New Method
Using leaven which is prepared the night before, and continue in the morning. Pulling the dough instead of kneading, resting and proving for 30 minutes in between, it could be the answer.

Preparation for the leaven.

The making of the dough

The look of the dough after mixing of the leaven, water, salt and flour.

Smooth the dough, and cover with a damp cloth, prove for one hour, and place it at room temperature away from a draft.

 After one hour of proofing, now it is time to temper the dough by pulling but not kneading.  Keep the dough in the bowl, pull it toward you a few times about two minutes.  Let it rest and proof for 30 minutes, do this four times.

At the last proofing time, the dough looks smooth and light to touch.

 Before baking, put a tray on the bottom of the oven.  Place the dough on a lined baking tray with baking paper, score and bake for 45 minutes.  Must remember before putting it in the oven, splash some water to the hot tin tray to make steams.  The steam will make a better crust.

The ready dough is scored and prepared to bake in the oven

Freshly baked sourdough bread 'Boule".  It's not dark brown, but it crusty and hollow in the middle to tap.

 The sourdough bread has beautiful crumb and chewy with crisps crust.

The result of this method was good enough; however, I thought I could do better.

Another Trial

The second baking of sourdough using light rye flour and plain flour.

The dough ingredients and the leaven
Added 1/2 teaspoon dry yeast

 The last proofing, the dough looks beautiful, and now ready for shaping. Shape and put in a proofing basket and keep it in the refrigerate for 12-14 hours.  Cover with a large plastic bag.

 The following morning, take it out and let it rest in room temperature about 1-2 hours before baking.

The rest simply follow the new method.

Freshly Baked  Boule Sourdough

I think the bread baked well, the flavour of mixed plain and rye flour gives an extra taste, the crust is crusty.  Have I perfected my sourdough bread baking?.   No, but I must keep on trying.

After the bread cooked, straight from the oven, transfer it to the cooling tray. Let it cool when it is completely cold, slice the bread.

Boule Sourdough Bread with Rye Flour.

Sourdough Bread out of mixed plain flour and semolina.  A Trial.
Dundee to Dress Up
Everyone loves to look smart, for daily clothes wearing a shirt is always looking good.   No, we don't want to talk about clothes, it is annoying.  Indeed, it is only an introduction, for the Dundee bread that I was going to bake, and hopefully, it works.  It is Pane incamiciato literally means "bread in a shirt". It should be looking so spectacular.  This recipe is from The Fresh Loaf.


Pane Incamiciato
First, I had to make stiff leaven using flour, water, and liquid starter.
120 g plain flour
60 g water
80 g liquid starter
------------------------
280g Total.
The starter is dissolved into the water and then added and mixed thoroughly.  And leave to rest for four-six hours or until triples in volume

Final Dough
White wheat flour 200g
Semolina   600g
Water 550
Salt 19g
Stiff leaven 280g
-------------------
1649g

I did it, but unfortunately, it did not work at all.  The bread was so dense, and the shape was not right, away far off from the picture.  I cannot show the image, as it was awful.
However, my monthly baking cake was successful, the family loves it, and it's enough to share it with friends.
It is a treat for us to have sweets but not too often, and this cake is delicious rich cream cheese butter cake with filling.  The filling is a mixed poached apple, jam, and almond meal.  It is yum.

The Baking Cake

Lined the tins with baking paper 

The cake mixture, cream cheese,
 flour, eggs, sugar and butter

Preparation, the batter with the filling
(jam, fruit, poached apples, almond meal)

Cover the filling with the cake batter
 and bake the cake in the oven
at medium heat.

Baked Cream cheese Butter cake

The Cake is Dressed to Serve

It will be another sourdough baking, and I may be able to share the recipe.  The sourdough starter has been managed beautifully, I won't have any problem to have another baking day.




Until Next Post
Susy