I just finished self publishing a sourdough recipe book. Here is on of the recipes. Let me know what you guys think!
Here is one of the recipes
High Gluten Flour 16 oz
Starter 9.3 oz
Milk 7 oz
Honey 3 oz
Salt 0.2 oz
Vanilla 0.2 oz
Eggs 1.8 oz
Dried Diced Apricots 3 oz
Sliced Almonds 2 oz
Develop gluten in dough. Bulk ferment, punch, fold in almonds and apricots, shape, proof and bake 375F.
I love teh combination you chose. Almonds and apricots is a happy pair. Your bread makes me feel a hundry shark:)
I just peaked at the first 20 pages. Looks like you have some great recipes. I don't have I pad but I do have Kindle does that e book work with kindle?
sourdough were made for each other. This recipe makes ne feel Italian for some reason :-) Well done!
This recipe sounds really good although I'll use cranberries and pecans (no almonds or apricots on hand). Either Tartine or Forkish recommend making additions after second fold so I'll try doing that. Here is plan A: autolyze with flour, milk and starter for 30 minutes and then add in honey, salt, vanilla and egg. Mix and then after thirty minutes do one fold, then add fruit and nuts at time of second fold. Would appreciate plan B advice!
Plan B - I like to do 3 S& F's and add them in on the 2nd fold too and by the 3rd fold they are evenly distributed without having to work the dough too much on the 2nd fold. I also would autolyse without the starter but with the egg and honey an vanilla since there is a lot of hydration in these items and a big % of the total hydration for this recipe - 30 minutes is plenty for white flour. Then add in the salt and the starter and mix then rest,
Do 10 minutes of slap and folds over 2 periods (6 minutes and then 4 minutes - 12 minutes apart), rest and then do the S&F's. Do a short bulk ferment of an 30 minutes then pre shape and then shape and straight into a bag and into the fridge for a long retard I would do 12 hours or so. Over that time the bread should near fully proof, let rest on the counter for 45 minutes as the oven warms up w/ or without DO and then turn out and slash while still cool and into the oven or hot DO.
If the dough doesn't near fully proof (85%- 90%) in 12 hours then let it do so on the counter. If the dough isn't still cool when near full proof then back into the fridge tor 30 minutes before unmolding and slashing,
Your Plan A bread sounds very nice too Barbra. You are such a good baker that what ever you choose will work out fine because you will make what ever adjustments are required to pull of another fine bake!
Can't wait to see it,
I've got a nice starter going and I'd like to use your technique. But I don't understand your first sentence in the 3rd paragraph (the important part of course ). "Do ten minutes of slap and folds over 2 periods... " I get that no problem. But then it's "rest and then do the S&F's".
Can you clarify for me please.
than plan A (Isn't that how it always works?) Haven't ever tried the slap and folds, have watched two videos but will save that technique for next time. One adventure at a time for me. I like your idea re autolyze ingredients so will do with everything except add ins and salt and starter. I had planned on the long retard overnight but decided I'd better mix in the morning and have it in fridge during the day so I can keep an eye on it. It looks like it will make a grand dessert with a little marscapone. Thanks for your help, it is always appreciated, I'll keep track of what I do and send pictures to Diane to post (only if it works of course :-)
Well I did make this. It is delicious - better second day than first. It is a little denser than it should be but I think - make that I know - my inexperience is the culprit. I think I will be better at the stretch and fold technique next time around. But all in all I am very happy with the rise from my starter and will try again next wknd. (My new obsession - baking in ernest.)
What I do want to ask one of you is does sourdough actually get that same pillowy soft feeling that a white or mixed dough does? Or does it always seem a little heavier?
Thanks in advance for any advice being offered.