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.:
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
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:
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:
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:
June 7 2006
I fried up some sourdough doughnuts last evening for this mornings breakfast. The doughnuts were sweetened with malt syrup and spiced with nutmeg and vanilla.
I used Northwest starter, mixed up the dough and let the dough proof the first time for four hours. Knocked down the dough and rolled it out 1/2 inch thick. I cut slices one inch thick, twisted them several times and pinched the ends together. I found out that cutting the slices 1.5 inches thick was better.