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Aussie Malt (brown sugar) Raisin Loaf

I am working on a new recipe for the "Special Recipes" folder. It is an Aussie Malt (brown sugar, {see what I mean down below}) sourdough loaf. I wanted to come up with a tasty, denser breakfast wheat raisin loaf. So using the Australian Starter, I utilized about half whole wheat and half white flour and sweetened with dark malt syrup. However, I had a very long wait for proofing. Aussie Bill reminded me that diastatic malt syrup can impair the sourdough's ability to raise if you use too much(which I did :)) I used to know that, a little bit is great, too much impairs, kinda like using too much cornmeal in a bread recipe. But it sorta slipped my mind. Anyway here is the dough right after mixing:

raisin dough

After a first proof which took 6.5 hours and still had two inches to go, I went ahead and knocked the dough down, shaped, put on raisins and dusted with cinnamon:

rolled out

When I rolled it up, the flour underneath the dough spiralled into the loaf which wasn't desireable:

rolling

Here is the dough in the pans:

pans

Here they were next morning,out of the fridge, after three and a half hours raising:

raising

They could have used another hour raise time. Here are the loaves out of the oven:

browned bread

Here is a loaf cut open while still hot because the smell was driving  my children nuts:

finished

You can see the flour from the bottom of the dough which spiralled into the loaf. Well, what I would do different is: Use brown sugar instead of malt, or part malt and part brown sugar, wipe off the flour from the bottom of the dough when I roll it up, and bake while my children are out of the house! Just kidding about the children part! The bread is gloriously, wonderful smelling and tasting! It toasts great, is tasty with butter or cream cheese and is lacking nothing for perfection except a greater rise. I am definately doing this recipe again!

crumb

Basic with a twist

I am working with my Basic Sourdough recipe today. I meant to proof it 5.5 – 6  hours but I got called away by one of my kids and I overproofed by an hour again! 🙁  I think that you need to catch the proofing at just about 1/2 hour before proofing should be done for optimization. So anyway I ended up with slightly sticky dough again. Here is what it looked like after I scraped off the lid and pushed some down (it had gone over the sides):overproofed

I poured it out on the table and had to knead in some flour to take care of the stickiness:

poured dough

I shaped the boules and let them rest the five minutes before twisting them:

Boules shaped

Then I twisted the one on the right hand side:

twisted boule

You can see what a difference it makes to twist up the boule. I tried to show it on the video I made but here the camera is at a lower angle so you can see better the heighth acheived by the twisting.

Here is a picture of the boule resting in the banneton. You can see the twisting of the dough from the bottom:

banneton boule

I put the boules to rest in the refrigerator and will take them out and see how the bake goes tomorrow.

This morning so far, I have taken the boules out one by one and have waited for three hours for the first one to go in. However, the first loaf is springing very nicely!

This is one of those cases why I say on my website, that you have to wait  up to three hours to proof. I have taken loaves, done with the same basic recipe, out at 6:00 a.m. in the morning and turned my oven on right away. There are just so many variables. Room temperature, starter vigor, salt, proofings, etc. I think that when you overdo your first proof, you can have a longer second proof than you would expect otherwise. I am not completely sure about that, but it is one reason I try to catch the first proofing just before it is done and not after. There is something about the exhaustion of the dough if left too long the first proof, that makes it more sluggish. The dough is still good, as my loaf springing up nicely in the oven will attest to, just not optimum.

Here is the picture I promised to take of the dough in the banneton just before it went into the oven:

proofed in banneton

Here it is just dumped out, you can see how high the dough is sitting.

boule

Here the dough is slashed and going into the oven….but…..!!!

slashed

I did not slash deeply enough and I got a ….BLOWOUT!!

blowout

Jeesh…it only happened because you all were watching!

I didn't zone in on the other two loaves and they came out great!

loaf1

loaf2

 Here are all three together:

Three loaves

Here is a picture of the interior with the blowout loaf on the left:

crumb

Closeup:

closeup crumb

Sourdough Vienna White Loaves

I made a batch of Sourdough Vienna White Loaves yesterday. I modified a recipe posted on northwestsourdough yahoo forum by Don. Instead of a seed starter, I used my motherdough starter again. With the seed starter, you build up a "seed" of dough to add to your main dough. You start the seed dough the day before, then add it to the main dough the next day. I just added the motherdough I had and mixed up my main dough ( I quadrupled Don's recipe). I let this proof for 6.5 hours.I knocked down the dough, added the salt, and formed loaves. Each loaf weighed approximately 1 lb 3 oz. Here is a picture of the formed dough set up to proof:

Vienna dough

Here is the dough 2.5 hours later just before I popped two of them into the oven:

Vienna proofed

The strange thing is, I was worried because the dough seemed right on the verge of being overproofed, how would I ever get the second two into the oven in time…but I was wrong! I baked the first two for 35 minutes and here is how they came out:

Vienna loaves

They came out really nice but the slashes didn't bloom so I figured they were overproofed. The next two loaves were popped into the oven, but then was I surprised when they were done:

Second two loaves

The loaves must have been perfectly proofed because they bloomed wonderfully, the slashes got "ears", the color was fully developed. So much for being overproofed!

All four

All four Vienna Loaves

I will post the recipe and interior pictures later.

Here are the interior pics:

Vienna interior

Vienna crumb2

The taste is so good! It is like a good French loaf. The basic ingredients I used were :

32 oz motherdough starter

18.5 oz water

34 oz flour

1 Tablespoon salt

1 Tablespoon oil

This made four loaves at approx 1 lb 3 oz each.

I received a request to show the interior of the other two loaves with the lengthwise slashes, here they are:

Interior

interior two loaves

The loaf on the left in the two upper pictures was baked about 1/2 hour after the first loaf done on the right, it was also baked at a hotter temperature of 425 degrees the one on the right was baked at 400 degrees, both were started out at 500F for the first five minutes. The dough was made at the same time from the same batch. They were the same weight. The only differences were the 1/2 hour longer proofing for the left loaf and the hotter temperature.

Motherdough Again…

I started a new recipe yesterday with motherdough added again. I just can’t help liking the extra color, smell, and flavor of the longer fermented motherdough. I went ahead and made up a Basic White Sourdough recipe and added motherdough and 1 Tablespoon of Malt syrup to the mix. Unfortunately, I believe I overproofed on the first proof slightly. I think if I would have knocked down the dough one hour sooner, I would have had an optimum dough. So it was a little bit sticky from being overproofed. I poured it out on a floured surface and kneaded it for a little while to try to correct the stickiness. It felt better when I was done and then I made it into four loaves. I made two larger loaves and two smaller loaves. The recipe also had the cracked wheat thrown in, as I like some texture. The overnight ferment in the refrigerator worked out great. It took about two hours for the morning proof.

Here is the first loaf at 2 lbs.:

First loaf

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Basic White Sourdough Bread WHOOOOOOOEEEEEE…..

I am posting about the bread I started yesterday and in which I made the video showing the forming of the boule. Well, it was one of those days where everything actually came out wonderful!! The first proofing was finished in an unheard of 2.5 hours! I formed the loaves and put them in the refrigerator. I checked on them in two hours because of how fast the first proof was. The bread was almost ready! So I decided to take out the loaves and let them proof all the way. I went ahead and baked them last night.Continue reading

1/2 and 1/2 Honey Sunflower Seed Bread

I am working with 1/2 & 1/2 dough, half whole wheat and half bread flour which will end up being a Whole Wheat Honey Sunflower seed loaf. Approximately 1/3 of the recipe is sourdough starter, then water, and everything else. I use my K-tec mixer to mix up the dough. I never mix for more than five minutes. After proofing for only four hours, the dough was doubled but too sticky, so I kneaded more flour into the dough with the salt and the sunflower seeds. The dough is now resting in “boule” form before I “twist” it up and place it in the proofing baskets.Here are the boules:

boules resting

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Motherdough

As you know I have been working on Motherdough recipes for some time. I really like Motherdough. The dough is at about 67-70 % hydration. It is a basic white sourdough without anything except the starter, flour and water. I keep it in a bucket in the refrigerator. Here is what it looks like:

bucket of Motherdough

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Basic White Sourdough Bread

I am baking up some Basic White Sourdough Bread this morning. I read Aussie Bill’s blog on slashing: http://bill44.sourdough.net.au/ So I did have cold dough and it was a bit on the wet side. I slashed deeper to see if I could remedy the “cracking” crust syndrome. The dough spread and the loaf was flat. I couldn’t take a picture because it was cut into from both sides and obliterated faster than I could grab the camera! I will say that it was the chewiest crispy crust with a wonderful sour tang, and I got into the action too! I used Northwest sourdough starter and used the basic recipe found on the recipes page of my site. I did add 1/3 cup of cracked wheat to the recipe. Anyway, the first loaf was flattened, so I cut not so deep with the second loaf but it was still somewhat flattish, I began to think I had not proofed long enough when I noticed that the center part of the first loaf was somewhat denser than the edges. So for my last loaf, I proofed longer and slashed regular, and this is what I got:

Basic White loaf with cracked wheat

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