Although I have not been posting as often, I still bake sourdough very often. Some of the items I have been baking are:
I decided to work on a one day sourdough with a flavor wallop. I bought some very expensive Kalamata olives and some Asiago cheese to bake up what I call a Kalamata Loaf.
I have been working with my San Francisco Starter and came up with a 65% hydration Sourdough with a small amount of cracked wheat thrown it for texture and eye appeal. I used a larger amount of starter than usual in the mix, to have the dough raise a little quicker. The dough was great to work with, sticky, yes, but bubbly and airy too. I started with:
Using my new Swedish Sourdough Starter, which I feed with Rye flour, I made a Light Swedish Rye Loaf. The flavor is incredibly full bodied and tangy. I used lots of Caraway seeds. I am enjoying the Swedish starter because it is very vigorous and reliable, it always seems full of bubbles just when I need to use it. Here is the recipe which will make 2 – three pound loaves:
Here is the recipe he sent me for Swedish Sourdough Bread:
I made another video using the roasting lid baking method for sourdough. The bread I made for this video, was the basic white sourdough with a modification of added evaporated milk and whole wheat. It came out nicely tangy and has a great wheaty flavor.[youtube=http://www.youtube.com/watch?v=-4PHUyRmpPc]
When I made the video in the last post, the video about slashing dough, I used the basic white sourdough recipe from http://www.northwestsourdough.com/recipes.html but I left out the oil and substituted a cup of evaporated milk instead of one of the cups of water. I used the Northwest Sourdough starter. I made a 63% dough hydration. The loaves came out magnificently and I wanted to show you the loaves up close because they didn’t show up that well in the video.
At the request of one of my sourdough buddies(Thankyou Carolyn), I made a video for showing shaping of batard and boule style loaves and another for showing a few kinds of dough slashing. If they help you that is great, sorry about the fuzziness, the videos were clearer on my computer but lost quality when I uploaded it to YouTube.
Here is the shaping video, it is about 10 minutes long:[youtube=http://www.youtube.com/watch?v=45z18TtFijU]
Here is the dough slashing video, it is about three minutes long:
If I get a chance I will work on a baking video too, any more suggestions? Have a great baking day, Teresa
I have been corresponding with a man from the Emilia-Romagna Region of Italy whose name is Luca. He has his own wood fired oven in his backyard (jealousy here) which was built by his grandfather. Luca has graciously given me permission to share pictures of his bread and has provided us with a recipe for Focaccia. He has also send me some of his own Italian sourdough starter which I have been trying out.
Following a hint from Mariana-Aga’s Bread journal, (which you really should see, it’s one of the best bread baking journals I’ve visited) http://mariana-aga.livejournal.com/76839.html (it’s not all in a foreign language) about making a slurry of boiling water and a small amount of flour so you can have a mixture with some of the starch already gelatinized, I was hoping to come up with a white sourdough that would keep a moist crumb longer.