IS INT IT PRETTY!!!

Small and Pretty

Last month was the experiment sourdough baking in small baking pots, the idea was baking two loaves at the same time.

The small Le Creuset pots to bake the bread

Quick baking and economical, the result is so far good enough but is it better?
Embroidered clothes for the lined baskets to proof the dough,  were the perfect fit for this petite dough.
Pretty pampered and beautiful looking they were, yes the dough received a particular treatment. Maybe the loaves will be beautifully baked, with a generous oven spring and a crusty crust and soft open crumb.

The freshly baked sourdough bread looks so pretty, and hopefully, it will be useful to taste.  Looking forward to cutting it, is it going to sing the melody of the bread song, and the crumb will show off the open networks, lots of holes. It is essential to have a brittle crust, but tender and crips.   Must wait when it is cold to cut, waiting for three hours, is not a long time.

Preparation: As usual, the night before to make the leaven, and the next morning is the preparation of the dough, followed by the baking the following day.

After Autolyse for 4 hours, the dough is
relaxed and puffy a little

Flour, leaven and water

The end of the first 30 minutes
of the bulk fermentation

The last hour of the bulk fermentation

After finished the second Turn
added the flavour, pistachio, apricot and
red craisins

The final stage of the shaping and ready
to be placed in the lined basket to proof

Proofing on baskets,  lined with embroidered cloths for a few hours
and retard in the fridge overnight to bake the next day

Cover baskets with a plastic bag, before putting them in the refrigerator.

Score prior baking

Preheating the baking pot for 55 minutes to reach the optimum heat.
Baking at the first 20 minutes, in hot pots with the lid in a hot oven
at 250 degrees C

Open and take the lids off,  they have beautiful-oven spring and light colour
Continue to bake without the lids for 33 minutes or until they are dark brown

Pretty Loaf
"Boule"

Freshly Baked

Freshly Baked

Freshly Baked and cooling down on the tray

Cooling of the cloth

Cooking under the cloth

Baking the other bread
Score the prior dough baking
Sourdough bread with pistachio nuts, apricots and craisins.

The Baking

 These freshly baked loaves of bread are pretty with rustic dark brown colour just as the baker expected.  Beautifully cooked, it is very light, the bread is not dense.

Freshly Baked

Freshly Baked

The fresh loaves are cooling down on the cooling tray for a few hours.  Cutting the bread when it is completely cold, taste it.  The rest keep in the freeze on the same day to stay fresh.

Cutting and Tasting
The cutting ceremony is the best process of all.
Beautiful Sliced of Sourdough Bread, The Petite Boule
The crumb with holes and soft.

Sliced Sourdough Bread with Pistachio Nuts, Apricot, Craisin

The bread studded with nuts and apricot,
good flavour.

The sliced of sourdough bread / flavoured
with the nuts and apricot.

It was an excellent baking day, pulled two small loaves from the oven at a time without disappointment.  However, lots of rooms for improvement, of course, that's expected.  

Just sharing the journey of baking sourdough bread purely using a sourdough starter without adding yeast.  It has been challenging but fun.  

The loaves look cute, small and pretty!  No more baking for a while the sourdough starter could rest in the refrigerator.  It is essential to learn how to manage the sourdough starter properly.  It can stay for years if you do correctly.

A new project is coming and looking forward to it.




Until Next Post

Susy