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
Comments
Everything looks gorgeous, Derek. Oh, the blisters! So, Bourke street bakery is in Australia? that's news to me. You did it justice, as expected.
You put the biga to good use. I like the crackled crust and creamy crumb.
Best wishes to you!
Khalid
Thanks Khailid i couldnt remember whether you used the Biga at the rate of 50/50, so i went with the 2:1 ratio and was extremely happy ,it had a lovely crackly crust and lovely soft crumb,and exquisite aroma. I have just had some with a beaut lamb curry that was made at work it went down a real treat.
At lunch time i went down to Fremantle to have a look at how the breads were being presented and chose the Ploughmans lunch which was really good with some excellant pickles some caper berries that i had not had before some tasty chesses some mixed salad and two slices of the white sourdough along with a couple of chunks of the Spiced fruit loaf, it was most gratifying to see the breads being used and enjoyed by the patrons.Two of the students at the this establishment have expressed a desire to come along to the next bread enthusiasts get together on Monday the 15th September when we will do another batch for Quinlans. I shall have to have another look at the Bourke street bakery book and try another couple of derivatives. I believe the Bourke Street Bakery is in Sydney!
i recieved a book for fathers day (this weekend) and have just about finished reading it, its also Australian, its called the Natural Tucker Bread Book and it is by John Downes its described as The Australian Bread Classic 128 pages with 60 recipes. It cost less than A$20 delivered.So MANY MANY thanks to my daughters for that.
Kind regards Derek
Happy father's day, Derek. I forgot to ask, what is a spiced fruit? Do you infuse spices into dried fruits?
Khalid
Hi Khalid i will reply this evening when i get home
Hi again Khalid, sorry i'm a day later than i said i'd be.The spiced fruit loaf is a derivative of their basic WHITE sour dough, the Bourke street bakery book calls for 778g of plain sour dough and then you add 1 teaspoon of ground cinnamon 1/2 teaspoon of allspice, 3/4 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves. and 220g fruit soak which is at the rate of 1/3 currants 2/3 raisins soaked overnight in some form of fruit juice. and then dried off on toweling prior to use.
So you add the spice to the dough which can be part of a bigger white dough , their standard recipee makes 1.5kgs
and for this derivative you use 778g.Once the spice has been distibuted you can then add the fruit either to the mixer but as i prefered so as not to smash the fruit do it in the stretch and folds.
They only do one set of stretch and folds with an hour before and an hour after then scaling resting and shaping and into the cool room for the extended fermentation they recommend 8 to 12 hours but we did the 36 hours to suit OUR schedule and when the bread was required They also talk of a recovery from the fridge from between 1 and 4 hours. mine came straight from their 36 hours stay in the fridge to on the trays and scored and into the oven.
So this dough has no sugar added so its not a sweet dough and a great bread for the cheese board
The formula for the white sour dough is as follows , the ingrediants seem strange weights but this because the recipee has been scaled to produce a certain amount of dough in this case 1.5kg. This is there stock standard dough which goes to make a wide range of breads with simple additions.
405g white starter
765g organic plain flour
400ml water
20g salt
This dough is quite a bit firmer than my usual S/D and is quite nice to handle. this will give you 3 loaves or a portion for their derivative Doughs,so you can get 2 for the price of 1!.
We will be doing this one again at our next get together.
kind regards Derek
Thanks for taking the time to write the recipe, Derek.
Khalid
Great selection of bread Derek. They all look amazing.
So did I read it right that you made a bread with no salt? If so, what was the reasoning and how did it taste? Whenever I have left salt out by mistake the bread usually is tasteless.
Ian
Hi Ian the Biga was a dough that was made with no salt and just half a percent of yeast this went straight into a container and into the fridge for 36 hours i then used that dough in a mix at the rate of 2 flour to 1 Biga and the appropiate ingrediants in this case Salt was 2.5% allowing for the fact that the Biga had none yeast 2.5% to give a bulk fermentation period of aproximately 2 hours i also added sunflower oil 2.5% and a couple of eggs.
The first time that i have used a Biga and was impressed with the volume aroma and soft texture achieved. i intend preparing another Biga on friday week for use with the Monday bread enthusiasts evening as it is one that we can get to take home. whilst making the sourdough for a 36 hours cold fermentaion.
Hi Derek,
These breads look fantastic! I envy your set up - having the space and the equipment necessary to manage multiple loaves simultaneously. I guess it is one of the benefits of being a professional baker :*)
Thanks so much for sharing. You always post such nice breads. Happy Father's Day!
Take Care,
Janet
Hi Janet thanks for the kind wishes, The good thing about the recipes from the Bourke street bakery is that they have their basic white sour dough and then from that they have a number of derivatives so its quite feasable to do two or three different loaves form the initial mix.
i do consider myself fortunate to be able to use the facilities here at the Institute, but my professional days are long gone, it is most gratifying to be able to pass on any knowledge to young people with a thirst for knowledge, the students as i do this in our own time with the permission of management which works well for all.
The Institute does advertise 3 different bread classes open to the general public that i run and get paid for, but we have had to cancel a few as we dont have the minimum requirement of 6 participants to run. the classes are Basic Breadmaking, Introduction to Sourdough and also Wood Fired Oven Pizza and Bread.
kind regards
Can't decide which one I like best but the spiced fruit bread sounds interesting. So what is spiced fruit? Learn something new every day here. We love sprouts in bread too. Tough to beat a nice Deli Rye with rye sprouts when it comes to sandwiches and flavorful meats. Glad your baking group has a retail outlet for the product. Well done and
Happy Baking
Hi folks thanks for the responses i will post the recipees for the doughs this evening when i get home from work
hI Dab i didnt get to try the rye Derivative, but those rye sprouts were mighty tasty even on their own, and one of the chefs decided he would like to try some in a rissoto style dish.We will be tackling some heavier ryes in the future and there are plenty to choose from on this site that we shall have a try at.
Just to cover the Bourke street bakery Rye and Caraway loaf its is the standard white sour dough that i covered in the response to Khalid with the follwing additions
25g rye grain or quinoa + 70ml water, 20g toasted sunflower seed, 865g white sourdough, 5g caraway seed 1/2 teaspoon cumin seed 90g rye starter.
With this the rye grain is soaked for 2 days prior to being required and the toasted sunflower needs to be cooled all these additives are mixed into the white sour dough i held back the rye sprouts till the others had been worked in then the same as the other fold and into container after 1 hour a set of stretch and folds another hour then divide and shape into the bannetons into plastic bag tents and into the cool room they say 8 to 12 hours we did 36 to suit the schedule out of the fridge onto the trays score and into the oven . Unfortunately no crumb shots or taste testing by me but rave reports from others, and looking forward to doing and this time tasting myself.
kind regards Derek
As usual!
Sounds like things bread are evolving out at your college. A regular bread appreciation night is a great idea. Good to know you have enough regular takers to make it viable.
Funny, I've also been making spicy SD fruit loaves with a yeast spike regularly for the past few months. Now one of our favourites, especially over the cooler months. Using Janis's home-made preserved cinnamon-infused lemon zest has elevated it to another level.
All the best to you and your bread tribe!
Ross
Hi Ross good to hear from you, you will have to come along one of these evenings, its a small group of students where we share some baking time and knowledge, we usually have a dough to make for taking home and the sourdough for the cool room. i will keep you in mind if you are interested in coming along.
REGARDS Derek