Maslin and Turmeric Loaf

In my kitchen, the bread baking so far . . . . . . . . . . .
Maslin Loaf

Delicious baked bread that will be repeated again.
Beautiful and masculine looking the Maslin Bread is very enjoyable to eat. Especially freshly baked, warm just about twenty minutes from the oven, ready to cut and to serve.  My first baked from The Larousse Book of Bread, but, I adjusted a little.  This bread contents of mixed light rye flour and wholemeal flour instead of mixed rye flour and plain flour.


The bread book is designed for people who love baking their own bread, another word the recipes are designed for home baking.  It is a book about baking sourdough bread all kind, but instead using the wild yeast, using a liquid sourdough starter and add very little commercial yeast.  From this book, I had baked a few of the recipes.  From the round loaf the Boule, Batard, Tabatiere, Baguettes, Crown Bread, Fougasse, to Maslin Loaf, seven types so far.  Overall there were not bad, and they worked well.  But for the Baguette, it was good but could be better.  I must say I am pleased to have the book
The family does not mind to taste them, as they are not hard to eat, the bread has a good crust and a good crumb.

After a while, baking sourdough bread using sourdough starter added with commercial yeast is not enough, I need a challenge, I want to bake bread purely sourdough bread using the wild yeast full stop. The new journey of baking sourdough bread with sourdough culture has started only recently, it is exciting.  A few loaves that I baked were acceptable.

Using the Larousse book of bread is easy and always work.  Here it is the process of baking the Muslin Bread.

Add caption

 Baking

Colling the Bread

Another Bread is Turmeric Bread. It is a yellow colour, it looks so festive and beautiful.  How gorgeous they are, slices turmeric bread for an offering. Golden Bread for The Gods.

Turmeric Bread

Ingredients
400g plain flour
100g self-rising flour
160g leaven
50 liquid sourdough starter
190m water
5 g dry yeast
35 g fine sugar
5g turmeric powder
10g salt
Method
Place all ingredients in the mixing bowl, mix with the dough hook
The dough should be smooth and soft
Refrigerate to retard the rising for 3 hours
Take it out from the fridge, let it stays on the kitchen bench for one hour
Deflate the dough and cover the bowl, let it rest for one hour, the dough should have risen entirely.
Roll the dough and cut into four, shape into balls and let them rest for 22 minutes
Shape the dough into pretty loaves and proof for one hour before baking
Bake for 25 minutes in a hot oven


The Preparation

In The Morning

The Leaven

Mixing the ingredients

Mixing the ingredients to make a soft dough

The dough, ready to proof

Refrigerate for 3 hours from 9am-12.00pm

The time 8.19 was the time finished mixing.  From 8.19 to 9.00 was bench resting.

Cut the dough into for and shape into small rounds.

Cover the rounds with a damp clean cloth for 22 minutes

Shape the balls into longish shape and proof for 1 hour

Slash into chevron  before baking

Freshly Baked.!
Bake in a medium-hot oven for 22 minutes

 Slice the Turmeric bread and serve with any salad and any garnishes as you like.

Following recipes faithfully is always good, but to change it a little to make your own is alright.  It worked for me so far.

A Recipe for You, and Happy Baking.

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Susy