Bourke Street
Funny how these things happen, RobynNZ in a response to JCrising recommended the Bourke street bakery as a good Aussie bread book and i concur, In fact after thinking that i had loaned my copy and was not going to be getting it back, my wife unearthed it under some piles of papers and to celebrate its return i decided to use it for some breads that i was going to be making with a bread enthusiasts group that i formed at work from staff and students whereby we bake some interesting breads for use in a retail outlet/training centre down in the West end of Fremantle.
We quadrupled the white sourdough and then made two derivatives from that same dough, the spicy fruit loaf and the sprouted ryeberries with caraway.
The dough was made after regular work and the recipe was followed below is a pictorial account white sourdough to the fore and the sprouted rye to the rear
spicy fruit bread derivative from the white sourdough
On wednesday morning whilst baking off the sourdoughs after 36 hours cold fermentation i put through a dough inspired by our friend Khalid with his experiments with a Biga recently.
on the Monday evening i made a dough with no salt and only 1/2% yeast and placed it in the coolroom on the Wednesday morning i made a dough with 2 kg flour and 1 kg Biga this was going to be used for the dinner rolls in the restaurant with enough dough over for 3 loaves which went into the just vacated bannetons this dough had a bulk fermentation time of almost 2 hours and the bread was superb
and here is how it looked once cut
kind regards Derek