SD Gone Mellow, LOL!
This bake started out as an experiment. I live in the tropics, my starter would peak 5 times of its size within 4 hours or so. Therefore, I was doing things the complete opposite at my end here....'How to slow down the fermentation process and maximise the flavour of SD'!
I was building the starter as per recipe but Abe suggested to put some cold water to slow down the process and I gladly complied. The water was iced-cold, only to slow down the process during the 1st hour or so but it still peaked as usual. Therefore, this method could only buy me an hour or two....not by a big margin. Also, adding sugar or honey would not affect the texture of SD.
To be honest, this is not the first time that I made a sourdough with dried cranberries and walnut but this bake came out with a lovely hue, more so than the one before....it turned purple. I guess it could be a hit with the ladies : )
And I was just thinking, SD or artisan bread doesn't need to be eaten over breakfast or dinner only. If we use our imagination a bit, it could be a very good Valentine Gift Basket too. Just add in lots of cranberries on a white SD, have a few stalks of flower, homemade jam...and voila!
Hope everyone is enjoying the weekend so far.....happy baking!
Regards,
FrugalBaker
Crumb Shot.
Lady In Purple.
Close up on yet another crumb shot!
Comments
Sourdough - inside and out - perfecto! Well done and happy baking
dabrownman. Scoring technique is still shaky. Hope you will have a great weekend in Arizona. Summer will be arriving soon, can it get any hotter than Kuala Lumpur, Malaysia?
and 108 today. Hottest I've seen here was 121 F in 1991 We don't have the humidity except for monsoon season but noithing like KL
Excellent crust and crumb on this one. What hydration was your overall dough?
Thanks for the compliment. I am not sure on the actual hydration on my bakes nowadays as I am not really bothered for as long as they are coming out nice. Having said that, I do want my dough to 'feel' a certain way whenever I am doing the slap and fold, stretch and fold session.
So here's my formula and I hope you will do the honour to calculate on behalf (not sure if water in the preferment should be included....but according to me,the hydration should be at least 70% or more).
My starter is 100 percent hydration
Preferment was given a 1:2:2 Feeding
Preferment
Final Dough
Note : I have very wet hands during the slap and fold, stretch and fold session and all this would have contributed to an even higher hydration without me knowing, probably another 20gm or more but that's the way I like it as I am still a newbie....quite intimidated with wet doughs :) And if my calculation is right by putting in all the numbers together...total hydration should be around 73 percent.
Hope this helps.
Regards,
FrugalBaker
are real ones. With more rye flour, hue goes unnoticed like it did for me for years. You've got a beautiful loaf there!
Good morning to you there!
How's life in Austria? It's been a while since we exchanged mail. Hope all is well at your end and yes, the walnuts are good as they are imported from U.S. Having said that, the cranberries do play its part on the colouring as my brotform is slightly stained.
I wouldn't be baking like this if it wasn't for TFL (you included)....and that is why I try to have an open mind when it comes to learning. Even if I am able to handle higher hydration doughs nowadays, I kept learning something new during every bake. The last one was...only to include fruits and nuts during the final session of slap and fold and not the other way round. I will have less bits and pieces to pick up afterwards. Also, we have to listen to the dough instead of telling it what to do. When it's ready, it's ready....don't rush it.
Ageing is inevitable and age is catching up on me too, chores, errands and responsibilities....but for as long as we stay sane,live life to the fullest without looking back, then we shall say 'I Have Lived'. That's all that matters.
Haven't seen your bakes in a while and I look forward to do so. Good day there.
Best Regards,
Sandy
We are finally getting some summer temps while being dumped with rain. Just last week we had enough snow for skiers in the Alps. Melted now, easy access for the wonderers, hikers and Sound of Music wannabes. Watch were you walk, the cows have moved up to the upper pastures!
My baking has slowed down but I will have to use up the flour I have. Will be back in Asia in Sept. I think I will pack my suitcase with 20kg of rye, caraway, einkorn, malt and a bathing suit. The rest I can find there. Might even get the chance to make a WFO this time! I'm in the middle of "nowhere again" not even sure of an internet connection. I'm beginning to feel like I'm getting too old for all this adventure. :)