I haven’t had the time or reliable internet service to do much commenting or posting here because we recently sold our house and are in the process of relocating. We are temporarily staying in a small bunkhouse on a ranch for the summer. It has a small propane gas stove and that is the focus of this tale.
I've been salivating over producing this delicacy that hearkens back to my NYC youth for quite sometime. I cannot tell a lie - this is NOT my first attempt. I tried, and failed spectacularly, about a month ago. The doomed pair literally came out of the oven like a chocolate boat anchor - heavier, even!! The big difference between this Yotam Ottolenghi (Jerusalem Cookbook) Babka and a NY style babka is the citrus inclusion in the dough, and the overnight cold retard. This is also known in Israel as a chocolate Krantz Cake.
I made Hamelman’s Sourdough Seed Bread the other day. I think it’s one of my favourite breads, and everyone else who tasted it loved it too.
As I planned and discussed with Paul last week, finally made Riga rye bread (aka Rizhsky bread). It's a famous Russian bread (I guess historically based on Latvian recipes). It's a white rye bread with 10% wheat flour.
Happy August! :) I'm happy with the same-day sourdough loaf I made over the weekend. Shaping was ok but my scoring was completely wrong. Luckily the loaf turned out well and it's got a hint of matcha scent that I like.
Matcha Swirl Sourdough
175g all purpose flour
45g Kamut flour
10g spelt flour
165g water
70g ripe starter (100% hydration)
5g salt
5g olive oil
1 tsp matcha powder (I used culinary grade matcha) mixed with 1 tbsp water
Ambient temperature 21-24°C.
Autolyse: 2 hours
We felt like having fish burgers for dinner but only made that decision this morning. So without any time to make sourdough buns I decided to try making buns with KA’s yeasted burger bun recipe. Since these are enriched they should still have good flavor even without the benefit of the added sourdough.
Ingredients
Buns (for 4 buns measurement in brackets)
Blueberry Rhubarb has become one of my favourite flavour combinations. For this iteration I wanted to try using Bravetart’s whole wheat pastry, in my case using whole red fife and less water than her recipe calls for. I also wanted to try cooking the filling ahead of the bake so that there would be no chance of a soggy bottom with this very wet filling. The filling was completely cooled before using. For a regular pie you will have left over filling which is great on ice cream or on your toast. For a deep dish pie you will have the right amount.
I am helping my sister in law get started on her sourdough journey. She has made yeasted breads over the years successfully. This is the second time (her second sourdough bake) that she has had this result - almost white top.
She is baking in an enamelled roasting dish , but using a loaf tin. Baking using fan (Bosch electric oven so 4D hot air setting) at 235°C for 10 minutes after cold over night retard. Then 15-30 minutes without lid.
My first sour dough loaf was burned on the outside and undercooked inside. Any suggestions?
I’ve been meaning to bake this combination for some time now and glad I finally did. Toasting the walnuts is always a great way to enhance the walnut flavour but in this loaf I also added toasted walnut oil.
For one 900 g loaf 78% hydration
311 g white bread flour.
67 g whole spelt
266 g warm water
7.5 g salt
77 g levain
21 g water for mixing later
