Yesterday was not a good day in many ways. Woke up tired and headachy and the pouring rain didn't help. Nothing much to do except paperwork and then England performed abysmally in the ODI.
So ... time to make something new. As usual The Fresh Loaf is the first port of call and a trawl through the "in the news" column once again paid dividends.
This is my version of "Chocolate Babka" a bread I have not heard of before. I left out the nuts (my husband doesn't like them), added a little chopped milk chocolate and could only use 1tbs melted butter for the filling. The streusal toppping seemed odd proportions - for 1tbs butter I needed a lot more flour/sugar to make a "crumble" and have ended up with a bowl left over.
However the rest of the recipe went well and the result pleasingly sweet and moist, cheering us all up with hot tea and a cosy fire in the afternoon.
I decided that, whilst waiting for my autolyse, I would make an account on here to chronicle my progress. I'm in the beginning stages of what should be a decent loaf if I don't muck it up. I'm using a fairly mushy dough, and this is going to be the first chance for glory with my brand-new starter, which I've managed to make grow from the wastes of Wyoming, where I thought nothing lived. Apparently, we have yeast.
The starter, by the way, owes credit to SourdoLady's methods involving pineapple juice, which seem to have worked wonderfully.
This will be the first loaf of bread I've baked in about a month, I've just never had the time or inclination to do so until now. I'll post results once I'm done. Wish me luck!
Your recipe for starter, after day 4, says to repeat day 4 until the mixture begins to expand and smell yeasty. Does this mean to discard the 1/4 th. cup every day after day 4 and add the flour and water, or do you just add the flour and water after day 4 and not discard any of the mixture each day?
This is one of my favourite country breads and is fantastic with either cheese or toasted with honey or jam. The smell of the walnuts is amazing as it cools and the walnut oil means it keeps well for days - the crust changes from crusty and crunchy to soft and chewy. I sometimes make a sweet version with honey and raisins but this is best and, if Isoak the flour first is easy to work by hand. Have bought some "special" cheese (which no-one else in the family likes!) just to treat myself :)
I made the simple wheat starter from Van Horn's book and have been using for virtually all of my breads. Been on a huge olive baguette and pain au noix kick. Also made the olive baguettes with additions of brie. The olive and asiago pesto baguettes I made this morning are by far the best looking baguettes I've made ever. I got the fibrament a couple of weeks ago, very excited so I've been baking every weekend.
I've also been using the starter to make Sourdough Tomato Cheese bread from Mel London's "Bread Winners" cookbook. I varied the recipe, instead of using cheddar, I added herbs and mozzarella which is great with pepperoni.
I just started making bread and I want to share with all of you a garlic dough that I made. You can use it to make bread sticks, loaf or as a pizza crust and all of them with a great taste of garlic.
Here is the recipe: 3 cups all purpose flour 1 1/4 cups lukewarm water 1 tablespoon sugar 1 teaspoon salt 1 tablespoon garlic powder ( or use garlic salt and discard the teaspoon of salt) 2 tablespoon melted butter 1 1/2 tablespoon of dry yeast
Mix in a bold the 3 cups all purpose flour, 1 teaspoon salt and 1 tablespoon garlic powder. Then on a plastic or crystal measuring cup (large enough to hold the 1 1/4 of water) mix 1 tablespoon of melted butter, 1 1/4 cups water, 1 tablespoon sugar and 1 1/2 tablespoon dry yeast. After that, mix all in a bowl until it turns into a dough. Then knead for about 15 minutes in a well floured working board, table or any space you use to knead. Then shape it like a ball and spread the remaining tablespoon of butter and let it rise for 1 hour.
If you are going to make a loaf let it rise for 1 hour. (Note: Because the garlic is a natural pesticide the dough won't rise very much.) If you are going to make bread sticks or pizza crust just let it raise for 1 hour and then use a rolling pin to give the desire thickness. Preheat the oven for 15 minutes at 375 ºF or 190 ºC and then bake for 30 minutes at 410 ºF or 210 ºC.
This is my first blog, please be patient and if you have any question regarding this recipe just e-mail me at firstname.lastname@example.org
I cleansed the sourdough w/ H2O, and worked great! The only thing that is still funny about it, is that a slightly crusty layer forms over the top, after it has risen. That never happened before the " violation" of the dough... Is the dough still trying to push out the bacteria?