The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soy and Linseed Sourdough

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MadAboutB8's picture
MadAboutB8

Soy and Linseed Sourdough

 This loaf turn out to taste really nice with the nutty flavour and texture from soybean & linseed.


The recipe is adapted from Hamelman's multigrain sourdough and Bourke Street Bakery's soy and linseed sourdough. I basically followed Hamelman's method and recipe but replace the grains with soy and linseed to the equal amount.



I also noticed that my loaves rise really well this time. The bread structure also appeared to be well-developed (I think and I hope). I figure that this could be a result from a more mature/developed culture. I left the culture to ripe for about 19 hours this bake as oppose to the usual 12 hours.


 



Bread baking never ceases to excite me. There are lots of flavours and texture to explore. I've been baking bread for over 4 months now....but I'm still sitting in front of the oven looking at my babies being baked and risen to its full growth...at every bake....and still get excited every time. It has been such a satisfying experience.


 


 

Comments

arlo's picture
arlo

It really is a satisfying experience! Bread baking that is. Your loaves look great, and Bourke street has a lot of fun recipes, though sometimes I am a little boggled by the instructions, so you did what I felt was right and followed Hamelman's instructions when handling the loaves. Keep up the baking and enjoy!

wally's picture
wally

Both crumb and crust!  Good variation on Hamelman's recipe.


Larry

MadAboutB8's picture
MadAboutB8

Thank you all for kind comments.....I've tried sourdough technique and recipe from Peter Reinhart, Bourke Street Bakery and Hamelman. Hamelman is the one I like most, in term of the schedule, practicality, taste and texture of finished loaves.

martynelaine's picture
martynelaine

this bread looks great, is there any chance of gettingthe recipe from you ? i am a relatively new baker, but am thoroughly enjoying the experience and looing for new ideas and recipes.

MadAboutB8's picture
MadAboutB8

You can use this recipe on The Fresh Loaf as a base, and change the seeds to soy beans, and increase the amount of linseeds as well.


You need to do the seeds soaker (for both linseed & soy beans) at the time that you prepare the levain culture.


http://www.thefreshloaf.com/node/10286/jeffrey-hamelman039s-sourdough-seed-bread

martynelaine's picture
martynelaine

will give it a try and let u know how it works out.