Category Archives for "Sourdough Baking"

Soft Wheaty Sourdough

The dough after shaping.

I have a person in my family that prefers soft white bread. I have tried a couple of times to mix up some soft white bread with just a little bit of whole wheat flour added, and some heavy milk (1/2 & 1/2 milk). Each time, I had trouble because I  expected the dough to ferment in the regular time. This time I went along with the dough’s schedule. The first bulk ferment was over seven hours. The second proofing was four hours. The dough rose very slowly. To my great surprise, the bread came out wonderful! I wasn’t able to get the loaves into the oven until 7:00 pm, and we were watching Frankenstein, so my pictures of the finished loaves aren’t too good as we had all of the lights turned off !

 

Here are the loaves after 3.5 hours proofing:

3.5

I slashed down the middle, and poured melted butter over all of the tops:

poured melted butter

Here are the finished loaves:

finished loaves

finished loaves

Here is the bread sliced:

sliced bread

The long wait was worth it! And my picky person is very happy!

Volcano Bread??? Spicy Jalepeno Pepper Sourdough

I have a new recipe! It’s delicious! Spicy Jalepeno Pepper Sourdough is the name of it. I started out with a preferment the night before. Next morning I put the preferment into the mixer and added the rest of the ingredients. I let the dough bulk ferment five hours:

preferment

I then poured it out and divided the dough into three pieces. Next, I let the dough rest a little and then pulled it out into a rectangle. I had 8 oz of Jalepeno Cheese cut into large chunks and I put half of the cheese onto the rectangle. I used 8 oz of Jalepeno Cheese for each loaf. Then I folded the dough into thirds:

fold

folding

folding

Then I flattened it out again slightly, and put the rest of the cheese on top, and continued to fold the dough into thirds again.

folding

folding into thirds

When it was done, it was a pretty fat lump. I let it rest a little and then coaxed it into a longer loaf.

lump

dough in couche

I put the dough into the couche and then proofed two more hours.

Here is what I got, this is the first loaf:

first loaf

Here is the second loaf:

second loaf

Here is the third loaf:

third loaf

Here are some closeups:

closeups

closeup

Here is a picture of the crumb:

crumb

My lighting source was the fading, setting sun, not so good, but maybe it helps the bread look like a volcano! 

I will be adding this recipe to the Special Recipe Folder.

Doing my own thing…Walnut Raisin Surprise

Today I just wanted to bake a Raisin Walnut Batter loaf by feel. You know, where you throw in some of this and that until you are happy with the results. This is a very difficult thing for a left brained person to do! However, I must admit, always weighing and measuring everything is hard for me ! I do it, especially for the recipes, but I like to break away and do my own thing sometimes !

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Today… Baguettes !

The Australian Forum is having a Baguette bakoff, and I was asked to submit. So today I baked up six one pound Baguettes. I just used the Basic White recipe on my site at :  http://www.northwestsourdough.com/recipes.html , and I added a cup of motherdough. If you don’t know what motherdough is, do a search on my blog here, there are some other posts about it. I mixed up the dough yesterday, but instead of shaping the loaves and putting them in the refrigerator, I put the whole bowl in the refrigerator and warmed up the dough and shaped this morning.

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Super Sourdough Rye Success

grigne

Well after my flop yesterday, I still didn’t have any bread that would work for sandwiches….so back to the drawing board or mixing bowl, as it were !

I mixed up some Dilly Rye Sourdough which is a variation of my Dill Onion Rye. It bulk fermented for six hours. I poured out the dough and here is what the dough looked like, it was 6 lbs 6 oz (just right for dividing into three loaves) :

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Oh Flop!!

Well I did a flop! I was working with a new sourdough recipe and it was supposed to be a soft sandwich like bread so I put some creamy milk and mashed potatoes in the dough. I scalded and cooled the milk and also added some melted butter. The first day it did take all of the six hours to bulk ferment, but it smelled great and was filled with bubbles. I shaped the bread and refrigerated overnight. Next morning even after six whole hours it still wasn’t doubled, but it was soft and bubbly. So I finally just baked it. Dud! I knew it would be, it didn’t have any oomph left. I think it would have turned out great if I would have shaped and baked it as a one day sourdough. I will have to try it again because, I put it sliced on the table for dinner and my family went crazy over it saying it was the best tasting bread ever etc. I told them sorry, I am not making flops again! But I should try it on a one day schedule. I think the waiting six hours for it to raise made it wonderfully sour. Anyway, here is my flop:

flop

Here it is sliced:

flop sliced

Here is a closeup of the crumb:

closeup

Well I got raves for the taste, so I guess it was what you could call a successful flop!

Sourdough Hoagie Rolls

I made up some Coastal loaf recipe to make some Hoagie Rolls. I didn’t ferment overnight, it was a one day raise and bake. Coastal loaf recipe has some whole wheat in it so it is not a really white crumb. I started the mix at 6:30 am and then bulk proofed until 12:30 pm. I then shaped the little loaves and put them all in my couche:

 

I was done shaping by 1:00pm and proofed the Hoagies until 3:00pm. Then I baked the rolls four at a time and then for the last two batches, three at a time. The recipe made 14 6 oz rolls altogether. Here is a row of rolls showing the first ones baked on the right and each set of rolls going to the left were baked 30 minutes apart. The first rolls were proofed for 2 hours, next two 2.5 hours, next two, 3.00 and last set on the right were baked at 3.5 hours proofing. I am mentioning this because it is dealing with something we are talking about on the forum. We are discussing why some slashed loaves do not have defined slashes while others do. As you can see from these rolls going from right to left…. as the rolls proofed more and the oven stones were more thoroughly heated through, the rolls had a better oven spring and a more defined slash or “grigne”.  Here they are:

rolls

The first ones baked also spread apart more.

Here is a closer view:

closeup

Here is the crumb, I was able to get some sunshine next day:

crumb

San Francisco Three Day Sourdough

While I was preparing the batch of Basic White Sourdough, which was the subject of my last entry, I also had going on the side a batch of Three Day Sourdough, using the San Francisco Starter. On day one I mixed up a sponge using starter, water and flour. My pantry was 50 degrees so I put it in the pantry overnight. Next day I added more flour and water and stirred the sponge. In the afternoon, I added the rest of the ingredients and proofed until evening. I then shaped the loaves and put the loaves in the pantry again to proof overnight. (I have an attached  porch with a pantry connected, so it stays nice and cool here in the Northwest). Next morning early, I brought in the loaves one by one and proofed another two hours. Then baked. The smell of this long fermented kind of dough, while it’s baking,  would be enough to bring in the business if this were a bakery!Here is what we got, this is the first loaf:

first loaf

Here is the first and second loaf:

First and second loaf

The first two loaves were two pounds the small loaf was one pound.                              Here are all three loaves:

three loaves

Here is a close up of the second loaf:

closeup

The wonderful color comes from the longer fermented dough. It is funny though, if I had let any of the stages go on too long and not fed the dough in stages, the dough would have depleted its sugars and these same loaves would be pale, ghosty white and lackluster.

Here is a picture of the crumb. I didn’t get any really good pictures this time because it is raining outside so I can’t take pics outdoors, and my lighting inside is poor. Sorry about that!

crumb

The smell and flavor of these long fermented doughs is indescribable, you think, “Bread cannot smell this good!” But it does, and it tastes this good too!

Basic White Sourdough Bread

I mixed up a batch of Basic White Sourdough Bread using the recipe on my site at http://www.northwestsourdough.com/recipes.html  I had changed the hydration level to 73 % by adding a cup more of flour to the recipe to make it easier for newbies to handle. I think it may need more flour for newbies though. 73% is still a pretty wet dough for those new to sourdough baking. But if you perservere you can get some nice bread with a basic sourdough white:

Basic White

I mixed up the batch yesterday and bulk fermented it, shaped and refrigerated overnight, then I proofed and baked this morning. I still have some trouble slashing the boules so they won’t crack. It is usually too shallow and it cracks or too deep and it spreads too much and doesn’t get much loft. I slashed too shallow this time:

slashes

cracked boule

Here is the crumb:

crumb

I did up three loaves with the other two being shaped in the bannetons. All of the loaves were a little over two pounds each.

two more basic

Closeup:

closeup

I had really great success with the baking stones this time because I put another stone under the one that was always getting too hot. The bread did very well and I am happy with the results. After the bread cooled completely, in the evening, I had another piece and the sour came through. Earlier when it was still slightly warm, it wasn’t sour. This evening it is perfect with a delightful sour tang…. just the way bread should be.

Crushed Buckwheat Groats Sourdough Bread

I made up a preferment for this recipe with the starter, water and some whole wheat and bread flour. Next morning it was nice smelling and bubbly.

preferment

 I decided to do something unusual so I got some Buckwheat Groats with the hulls still intact and ground them up coarsely, which I used in the dough.

Buckwheat Groats

dough

Bulk ferment was 5.5 hours with good activity. I then shaped the loaves into two bannetons and one boule:

loaves

Proofing took 2.5 hours. I put one of the loaves in the refrigerator for a while and one in the cool pantry for a while to help stagger the loaves so they would not all be ready to bake at the same time. I then slashed and baked:

slashed

Here is the first loaf:

first loaf

Here is the second loaf:

second loaf

Here is the boule:

boule

Here are all three loaves:

All three

Here is the crumb :

crumb of boule

The bread is wonderful, full flavored and the crumb is moist and soft. This bread is a real winner, super with toast and sandwiches. We were eating it freshly sliced with cream cheese… so good! I will be posting this recipe in the Special Recipes folder.