I mixed up a batch of Aussie Bill’s Raisin, Walnut and Honey Loaf, it is wonderful! It is a one day sourdough recipe.
The bulk ferment was 5.5 hours. Second proof was 3 hours for the one loaf and 3.5 hours for the second loaf. The second loaf came out better so the extra half an hour made the difference. The second proofing takes so long for this type of bread because of the weight of the raisins and nuts. I had walnuts in one loaf and not in the other loaf (can you believe some people don’t like walnuts???)
The smell of this dough is so wonderful that family members were commenting about the heavenly smell whenever I took of the lid of the proofing bowl.
We had this Raisin, Walnut and Honey Loaf for breakfast this morning , toasted with butter and cream cheese. This bread is soooo delicious ! You really should make it up. The recipe is posted at the forum. Thanks Bill !!!
I have the Coastal Loaf’s recipe posted in an earlier blog. I decided to do the Coastal Loaf as a preferment. I took the motherdough part of the ingredients and added two cups of water and four cups of flour, stirred and let ferment overnight. With the motherdough added the preferment had a very nicely developed “windowpane” already the next morning:
This doesn’t usually happen right after you mix your dough because we are talking about sourdough and it usually takes some time for the gluten to develop. Motherdough has been fermenting in the refrigerator for a few days, so when you use a motherdough starter, you will have some early developement of gluten from the motherdough. I like to mix on low to preserve the gluten developement and so I only mixed the rest of the ingredients on low for about 2 minutes. I then bulk proofed for 5.5 hours and the rest of the dough had also developed the gluten:
I don’t expect this kind of windowpane until the dough has finished it’s bulk ferment. If you keep mixing your dough in the initial mixing to obtain this windowpane, your gluten will then start to break down during the bulk ferment and subsequent proofing. I just wanted to show you that developed gluten shows up early when you use a motherdough starter. I am still having trouble with my Fibrament stone getting too hot on the bottom. So I decided to move it up further in my oven and that brought the bottom stone too close to the upper stone. The result was an upper crust that heated and dried out too early in the baking and caused this cracking on the crust. Also the bottom stone was still too hot, the crust on the bottom of the first loaf was close to being burnt. I had to put a cookie sheet under the other two loaves halfway through their baking to keep the others from burning too.
I may have to make a stainless or foil shield for the bottom of of my stone. I don’t know if it is the stone or the fact that it only has about a 1.5 – 2 inches clearance around the edges for the heat to circulate. I don’t have a smaller Fibrament to test and see if it is the material or the clearance. If I turn the oven down, the top doesn’t brown like it should, so I can’t turn it down. Does anyone else have this problem with a Fibrament stone or can you tell me if it might be the clearance problem?
Here is the second loaf, I moved the upper stone higher in the oven:
The first and second loaf weighed 1.5 lbs the third loaf was 2.5 lbs.
Here are the first two smaller loaves:
Here is the third loaf:
This third loaf came out beautifully without a problem once I put a cookie sheet under it halfway through the baking to deflect some of the heat from the stone.
I’ve neglected the Aussie starter for a while because of my experiments with the other starters, so I thought I’d mix up a batch of some Aussie Whole Wheat/Rye/White Sour.
The Aussie starter has the most delicious flavor! I always love smelling the bread baking. I mixed up the batch yesterday and let it sit at 50 degrees overnight (a cool porch). Next morning later in the morning, I shaped the dough and made two large loaves which I put in bannetons. After a couple hours proofing I baked them at 450 degrees. ( I forgot to turn the oven down and the loaf came out great anyway! )
Here are the loaves in the bannetons:
This was the first loaf, I think the oven could have been preheated more for this loaf:
The hotter oven or the longer proofing or both really bloomed out this loaf:
This second loaf was so beautiful, it wanted to burst out at all of it’s seams, the loaf had more volume when done, although both loaves started at the same weight. These were really nice large loaves of 2lbs 12 oz each, almost 3 lbs!
Here is a closeup:
Here are the two loaves together:
Here is the crumb:
I wish you could taste this bread, chewy, moderately sour, wholewheaty, delicious Australian Sourdough!
This bread is so wonderful!! It has the most unique flavor and terrific holes and it pops in the oven like a miracle. I am amazed everytime I bake it again! You MUST have a vigorous motherdough at 80% hydration going to make this recipe work. I made up the dough let it cool overnight and next day:
I made up a batch of motherdough sour using 30% motherdough(prefermented dough at 80% hydration) this time. I like the flavor of the motherdough breads and I wanted to do a little bit of experimenting with slashing. The dough did well and I shaped it and proofed it fine. Then with the first loaf, I slashed deeply at more of a 45 degree angle. The loaf turned out like this:
The second loaf was slashed very shallow at about a 30 degree angle and turned out like this:
You can see the shallow slashes tore apart when the dough expanded. I also was having trouble with the heat not being high enough because the more motherdough you use, the higher temperature you seem to need. The long fermented doughs seem to like a higher temperature to brown because the dough has depleted more of its sugars. So I turned the oven up to 500 degrees and let the oven warm up more and then I popped in this loaf:
This loaf was slashed at a medium depth with a 30 degree angle. By medium I mean about 1/2″ deep more or less. The dough liked the higher heat as well as the medium slashing depth and turned out a nice loaf.
Here are all three loaves:
Here is the crumb of the third baked loaf:
The bread, as usual with the motherdough style of sourdough, was fragrant and full flavored. I am thinking of doing a Pane Teresa batch soon as I would like to see some LARGE holes! I have been working with some finer grained bread and once in a while you just want some large chewy holey bread! So it should be coming soon.
I really like One Night Sourdough. I have written about it before and I probably will again, it is a versatile recipe that fills in when you forgot or couldn’t get a batch going in the afternoon for the evening’s shaping and refrigerating overnight. I actually run into that often enough. This time I ran into two problems. I couldn’t mix up the afternoon batch, so I made up the sponge that night for the One Night Sour. It did really well and came out bubbly next morning:
Next morning I got up early as I had to run an errand that day. So I finished up the mixing and got the bulk ferment going and took off on what I thought was my only errand. I made it back and was able to shape my loaves but had to go back out so I put the loaves into the refrigerator. I was out all afternoon. When I got back I took out the loaves one by one and finished proofing them. Then I baked that evening. The dough did really well being cooled down the extra time and as a matter of fact had a better tanginess and full bodied flavor.
I wanted to exeriment on the last loaf to see how the slashes did if you spritzed just the slashes with water before baking. I wondered if having the slashes filled with water would keep them moist enough so that they would do some great expansion. What I got surprised me. The slashes came out with the ghostly white crust like I had mentioned before in other blog entries, and it was just in the slashes!
Well I have to admit that made me wonder about the elusive ghost crust. I know it can happen with dough that has been fermented too long. But it shows up sometimes on only one loaf or on loaves that have not been long fermented. I am certainly wondering if spraying too much water directly on the dough might cause enough cooling of the dough to get a “ghost” crust. I will have to do an experiment and douse the dough with water to see what happens. I have to figure out the ghost crust in one way or another!
Anyway the ghost crust loaf was cut up and used for sandwiches before I got any good pics. I was able to get a picture of the three loaves but as it was nighttime, the pics didn’t turn out too good. As you can see the loaf on the right with the ghost slashes, also spread more than the other two:
I got some nicer pics the next day when the sun came out of the first two loaves.
The bread was very nice with a sour tang and a soft yet elastic crumb. That is cracked wheat you see in the crumb. I cut it up for dinner the day after it was baked and served it spread with garlic, parsley butter alongside shrimp pasta, yummmmmmy!
My digital scale is broken, it will only weigh lower amounts and shows lines instead of digits above 450g. So I actually ruined the experiement I was working on and instead of throwing out the starter which was already mixed with water, I decided to put together a batch of….. something! I added some Rye flour, Bread flour, oil, salt, 1/2 & 1/2, a lump of aged dough from the batch a couple of days before which was being refrigerated and just winged it. After the bulk fermentation, I poured out the dough and added flax seeds.
I am pretty happy with the outcome. Don’t ask me what it is or for the recipe, because this bread will never be able to be duplicated. Here it is:
It was fun, tastes great, makes nice sandwiches and terrific toast. Winging it can work!
I like working with Rye flour, adding a small amount to the different doughs, watching it transform an okay batch into a light springy, wonderful loaf. Rye has pentosans, which can cause gumminess in larger amounts but seem to be responsible for improving the flavor, fermentability, and quality of the dough and the ability of the dough to absorb and hold onto water. I read somewhere that bakers in Europe often add a small amount of Rye to their dough to improve the quality of the dough. I made a dough that had a cup of Rye to a batch of dough having nine cups of Bread flour, so you can see the amount was pretty small to call it even a “light Rye” maybe it should be called a “White Rye”.
Whenever I add Rye to my dough, the dough is softer and more “jellowy” feeling. It is light, bubbly and the bread resulting has a deep wonderful color and heavenly smell.
I made a sponge using part of the Rye and next day used the other 1/2 cup. The dough rose beautifully and here is the result:
The recipe made a nice soft crumb and chewy crust. It is a very nice sandwich bread and has a terrific smell and flavor.
This morning I whipped up a batch of Onion Poppy Seed Sourdough Bagels. It is a really easy recipe, although I added three eggs to the recipe this time. I decided to make an Onion Poppy Seed version without a topping, something simple. I mixed up the dough this morning, let it bulk proof for about 4 hours and then I shaped the dough into bagels:
This was the dough after I had shaped many of the bagels already, so it isn’t the full amount. I actually made 7 lbs 7oz of dough and had to put it into a larger bowl to bulk ferment rather than my mixer bowl.
Here are some of the bagels divided and before their shaping:
Here they are in the pan awaiting their final proofing:
they were 4 oz each. I proofed them about 2.5 hours and then startet dropping them in their boiling water bath which I had added a Tablespoon of salt and a Tablespoon of Malt Syrup to. After that they got an egg glaze and then into the oven for 20 minutes. Here are the finished bagels:
These really came out great! Dense, chewy, delicious! MMMmmmmmmmmm! You should try to make some up yourself!
I had a metric breakthrough, no volume measuring this time, just metric. I let go and weighed my ingredients with my Metric scale. It was like being a fish out of water. Ever since I got my scale, I have been measuring volume and then converting it to metric for the benefit of my customers who mix up their dough using metric only. I have been using volume measurments all of my life, so the temptation to use cups and tablespoons and then convert to metric was strong. However, I thought I would give it a go. I have to get a feel for how much I need to use by going metric and this is my first metric only attempt:
I poured 600 g of starter at 166% into a large bowl and added 450 g of water, then I mixed in 800g of Bread flour and 50 g of Rye flour. This made a stiff sponge at 76 % which I fermented overnight in a cool pantry.Next afternoon at lunchtime, I added 300 g of water 455 g of Bread flour 15 g of oil and 20 g of salt. From my calculations that brings me to 73% hydration, which feels just right! This is approximately the “feel” of dough I like to work with. Sometimes I like it just a little stiffer, but not much. Sourdough newbies will like to add more flour to their dough, as it is easier to work with a drier dough than one at 73 % hydration. If you add about 500 g more flour to the dough while mixing, it will bring the dough to about 55% hydration, which is pretty easy to work with. I then let it bulk ferment until about 7:00 pm and shaped the loaves and put them in the refrigerator to ferment overnight. Today I am attempting to proof and bake the dough. I am using my Northwest Sourdough starter with this batch.
The dough needed 3.5 hours proof this morning, a little bit longer than usual, however it has been pretty cool here on the coast. I ended up with 2539 g of dough which I divided between three loaves. Here is the first loaf:
The bread has a really wonderful smell and color to the crust. The second loaf cracked the crust, it was my fault as I did not slice deeply enough and the other cracks did not want to open properly. I had decided to score it with the diamonds and changed my mind. In scoring a diamond or grid pattern you score more lightly.
I slashed in one direction and then changed my mind, so I slashed too shallow of a cut. The stone I am using still gets too hot on the bottom so part of the bake time I have resorted to putting a piece of foil under the stone to deflect the direct heat coming from the element.
Here is loaf # 3:
Here are all three loaves baked up today with my metric only measurements:
Here is the crumb from the first loaf:
The bread has a great sour tang and crispy crust.
I have to admit, it was easier to weigh out the ingredients using metric, I can see changing hydration would be easier too. Adding a few extra grams instead of 1/2 cup plus one tablespoon plus 3/4 of a teaspoon, seems easier to me. I will just have to keep working on it until I am used to it. However, since most of you seem to still go by volume, I will still have to do volume first and convert to metric. Have you ever tried to come up with a metric recipe and change it to volume? Go ahead try and convert this one…I dare you!