I had some extra sourdough starter that I needed to use, and have been craving pizza for breakfast. This recipe is extremely easy and the dough is very flavorful and has a light sour tang. Enjoy!
Tim
RICH EGG-YOLK CHALLAH
Hello,
I really enjoyed the recent course I took that was put on by the Bread Bakers Guild of America, and am grateful for being a member and for having the chance to participate. Another thing I really appreciate about membership in the Guild is access to Guild's online newsletter and formula archive. There's lots of good stuff in that archive!
Today's bake is Oatmeal and Sweet Date Bread, one of the Team USA 2005 formulas the Guild provides online.
This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.
Ingredients:
Here's my take on sourdough, it as worked for me.
Ingredients:
I posted an earlier version of this recipe, but I've refined it and it's pretty much awesome now. Makes 6 large muffins.
Preheat oven to 425F
Combine in large bowl:
Combine and whisk together in small bowl:
I modified Mike Avery's San Francisco sourdough recipe by adding 3 stretch and folds over 2 hours. I like this recipe for its nice sour flavor. Used my 100% hydration whole wheat starter. Proofed 11 hours overnight at room temperature, @ 75F here in sunny coastal New England, after shaping. Baked @ 400F for 20 minutes w/steam, then 35 more @ 375, with 10 minute, oven-off drying. I think it's a bit overproofed. I did not get the oven spring I expected, but very happy with the flavor and crumb. The slump on the left happened when it kind of slid off the stone on its way in.
