Tartine from rye and banana choc chip muffins
How to cheer up sad, sick children?
We have a case of glandular fever in our house at the moment making for a worrying week. Several trips to doctors, blood tests and we finally seem to have a boy with a smile and energy again.
This bake was in fact planned for a 40th birthday party in a park today, but the party was cancelled due to the increasing number of storms we have been having. We had another storm this morning, similar to last Saturday.
I had decided to play with the Tartine bread formula using my freshly milled rye starter and finishing a bag of bakers flour I had in the back of the cupboard. (Much to the delight of my partner) I mixed on a Friday night and baked Saturday morning….fresh bread to take to a party. Oh well…now we have fresh bread for lunch instead.
After the bread came out of the oven this morning and with the day free it seemed like the perfect opportunity to put through a batch of banana and choc chip wholemeal muffins. Perfect comfort food for a sick kid.
The muffins are loosely based on a Gordon Ramsay recipe for blueberry wholemeal muffins and while they are delicious with blueberries I used choc chips for kid appeal. I also substituted yoghurt and milk instead of buttermilk.
The muffins melt in your mouth when still warm from the oven leaving little smiling faces covered in chocolate. Not surprisingly it doesn’t look like they will last long.
Rye Starter Tartine loaf
Total dough weight: 2kgs
Prefermented Flour: 10%
Freshly milled rye starter @ 100% Hydration: 200g
Bakers Flour: 800g
Freshly milled wholewheat: 200g
Dissolve starter in 700g of the water, then mix with flours. Autolyse for 30 mins.
Add salt and final 50g of water. Fold through the dough.
Bulk ferment three hours with four stretch and folds 30 mins apart in the first two hours.
The dough was racing, so after a 20 mins bench rest I shaped it and placed in the fridge for an overnight rise.
Final proof was roughly eight hours in the fridge.
It was baked straight from the fridge with steam on stone for 10 mins at 250°C then a further 35 mins at 200°C.
After a few months of wholewheat , sifted wholewheat breads and last weeks grain bread these breads are such a treat, so soft they are hard to cut. The humid air has now softened the crust, but it was thin and brittle when freshly baked. What appeals to me most about this bread is the bran flecks contrasting with the translucent crumb. The flavour seemed a happy balance between tang and lightness … it dissolves in the mouth … but …
… it was too close to overproofing for my liking and the oven steaming is still not as consistent as a dutch oven.
Lunch ended up being a generous slice topped with avocado, lemon and cracked pepper…
… as another afternoon storm rolls in across Brisbane.