The latest addition to my collection is the smaller size baskets for proofing the Boule and the Batard. Somehow, to have a new thing is always very encouraging. Here they are my new toys, pictured at the right.
They need to be baptised, without further ado, the baking is taking place sooner but not next month.
This time baking sourdough bread with flavour-Bread with Walnuts. A few baking had been done in the past, but they were not perfect only good enough. I hope this time it will be better
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| The Leaven |
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| The leaven is floating Ready for baking. |
These are what I need to bake sourdough bread. The tools are ready, and the ingredients are a good quality flour, the leaven - a sourdough culture, salt and water. Made the leaven eight or twelve hours before the start to make the dough mix. And test the leaven for readiness by putting a spoon of it in the water, if it is a float that means it is ready for the baking.
These ingredients make the beautiful sourdough bread. Add any flavour as you wish, could be herbs, dried fruits or nuts.
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| 1 kg good quality flour, water and leaven and the salt. |
The recipe makes two loaves, a Batard and a Boule, and added walnuts for the flavour.
The Batard was baked first, and it's light and looked good, the scoring spat alright, not as perfect as I wanted to be.
Freshly Baked Batard on a Cooling Tray
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| The bread is light, it baked in perfection. |
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| The Sliced Batard with Walnuts |
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| Cut the Batard after it's cool. |
The Boule baked well, good-looking enough. It's light in my hand, a beautiful bread.
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| Freshly Baked 'Boule', It's Cooling on a Tray |
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| Cutting when it's cold, beautiful tender crust but crisps |
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| Beautiful looking sliced bread with walnuts |
The Process of Baking The Sourdough Bread with Walnuts.
It was a fun baking day, just the right time as outside was unpleasant, raining and windy. The loaves were beautiful, they were much better bread than the previous baking. I remember that I should not over kneading during the bulk fermentation, I was very faithful, and my reward was to have almost the perfect loaves, they have a tender, soft but crisp crust and open crumb. A good improvement,
The Crust? No Hard Crust any longer, we could enjoy it with comfort. It is easy and pleasant to eat.
Family and friends will be happy to have the taste this week, right to surprise them.
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Susy
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