A new adventure with soda bread-who knew?
New adventure with soda bread
A while ago, I posed a question about what happens if I develop a soda bread dough to windowpane? How does that affect the texture of the crumb? Will it strengthen the texture so it can be used as a flexible, non-crumbly sandwich bread? HERE is the link to that post.
I started out with a recipe I had been working on that started out life as a traditional Irish Soda Bread. Everyone knows that Irish Soda Bread is rarely kneaded and if it is, just a little bit. The result is a texture that is generally dense and somewhat tender-crumbly-more like a biscuit. My original Soda Bread recipe used 25% buckwheat or rye flour but I wanted a higher protein percentage in my experimental loaf so I modified my Soda Bread recipe for this experiment to be all AP flour-the same flour I use to make sandwich bread with and that gives me a decent loaf and crumb whether it is yeast or SD leavened. I also weighed the ingredients for easy scaling later.
SODA LEAVENED SANDWICH BREAD
300G AP FLOUR
3 G BAKING SODA
6 G BAKING POWDER
4 G SALT
4 G NUTRITIONAL YEAST (OPTIONAL-JUST FOR FLAVOR)
Mix all dry ingredients together in large bowl.
¾-1 C BUTTERMILK (THIS TOOK A FULL CUP)
1 TBSP OIL
1 TBSP HONEY
Mix wet ingredients together and then mix into dry ingredients. The idea is to achieve a kneadable consistency. Make minor adjustments to flour/liquid as needed. I used a KA and mixed with the dough hook until an early windowpane was achieved. It took about 8 minutes and I was afraid I’d lose my chemical lift if I went too long. Very sticky dough-shaped into a small boule with damp hands, slashed the top and put onto a parchment paper.
Preheated the oven to 375F with a preheated cast iron pan. Placed the parchment paper and boule onto the preheated iron frying pan and baked about 40 minutes. Rose and cracked around perimeter. Browned nicely.
Obviously needed more aggressive slashes. I was surprised but pleased at the amount of rise.
Crumb:yellow (from the nutritional yeast) and even but when cooled and sliced, made a nice sandwich base. Flexible and pleasant chew & mouth feel. I think an even crumb is probably what you get with a chemical leavener. A little cakey looking but not crumbly..
Taste: I can taste the baking powder a little bit but not overwhelming. The nutritional yeast imparts a nice, yeasty flavor. A small amount of an aromatic would help- cinnamon? Onion? Other spice?
Proposed change to future bakes with this recipe: Deeper slash, develop a full,thin windowpane.
Advantages of a chemically leavened bread: It took 45 minutes to make and bake-start to finish. Some days that is a real advantage. Not the fine-wine taste of a well-fermented yeast/SD loaf but a reasonable taste for a quick loaf. Add more sweetener,fruit and spices and a dessert loaf emerges.
A fun,delicious experiment. It opens a whole new potential of fun experiments.