Sourdough Sunday! So pleased with this bake, my ideal crumb!!!
Recipe:
70g Whole Wheat Flour
280g Strong Bread Flour
270g Water
70g Starter(100% Hydration))
7g Salt
Mixed all ingredients in a mixer until gluten is developed, took about 10 minutes in total at medium to high speed
Getting ready for our camping adventure over Easter with family. Baked these Hamelman's Traditional English Hot Cross Buns today. I may have to bake another lot. These are 75-gram dough each; formula below.
I took another shot at Vermont Sourdough today. After my attempt a couple weeks ago, I wanted to see if the tweaks I made to my starter maintenance would speed up the bulk ferment. Ironically, I think it actually went slower.
Overall, can't complain. Got decent oven spring, a nice color and crispiness to the crust, and the aroma is pleasant with just a bit of tang. I think it will taste good. Was shooting for my typical sandwich loaf type crumb, and will see tomorrow if I hit that.
March 20, 2021.
almost time for Easter breads/braids (not that it’s a thing in our house but I like playing with the bread calculator over at FoodGeek’s site - recipe here)
This was made with an overnight preferment instead of my usual TZ method. I’m gonna double the recipe for a wreath version next. Maybe with some eggs wedged into the dough like “Pane di Pasqua”.
The lil swirls got smooshed!?
This started out as Eric’s Sourdough Deli Rye, but I started to worry about my KA mixer after I added the levain to the developed initial dough as is just wasn’t building any strength. My KA mixer is a newish model with the plastic gears so I didn’t want to kill it just to bake this as a hearth loaf. So I decided to make my first lean sandwich loaf. I poured the dough (it was pretty loose) into the greased pullman pan, smoothed the top and placed it into the proofing box. I baked it after it had risen to 1 cm below the rim of the pan.
Some of you maybe familiar with anko, but for those of you who aren’t it is a paste that is made from azuki beans and sweetened with sugar and is a popular component in many Asian desserts. For this bread, I made a Koshian Anko (smooth anko) but a Tsubuan or chunky anko could be used as well. If anyone is interested I can post the recipe for the anko.
Overnight levain build
14 g starter + 86 g cold water + 86 g bread flour left to ferment at 77ºF overnight.
For the Black sesame powder
This was on my list of things to bake. It was good, though the anise flavor was a bit srong for me (and I like anise!). It overpowered everything else. It was a new jar, and likely more fresh than the fennel and caraway I had on hand.
I followed the recipe as described, but made it in a small pullman pan instead. So much easier for sandwiches and toast! It was fantastic toasted with butter and marmalade.
Now my second post of a bread from the Kingdom Bakery videos. The prior was for a polenta based bread. And his method of mixing and folding this dough had me curious enough. Also this employs a poolish, something I hadn't done before with ciabatta, as it was always either biga or levain.
