Is this not a beautiful one?
One of my finest sourdough ever 🙂
It has been two years that I started to bake bread. I have not bought store-sold breads since then.
First many trials were not so good (except the first oe below, which was amazing to me!), but it eventually came around.
Then I got into sourdough and boy, what a magnificent experience it has been: every weekend with great excitement I baked a loaf or two, shared it with my neighbors, and friends, and I even shared my starter with someone interested in. It sure makes me happy and joyful.
Happy baking! 🙂
Does it not look like the face of Spiderman – one of my favorite characters? 🙂
This loaf was the last and the best one I baked with multigrain bread flour.
FYI – I cannot recommend the multigrain bread flour – it does not rise much. If you are looking for better crumb, either have a warmer place to proof the dough (my kitchen is around 17C during winter and I am not patient enough to wait too long), or use the old, good plain bread flour.
This loaf contains:
Everything is mixed and I stretched and folded it 4-5 times before I left it to rise overnight at room temperature; these happened yesterday evening
This morning I shaped it and placed in a mixing bowl upside down and left for proofing in the oven for 5.5 hours
Baked at 350F oven (non-prehetaed) for an hour
I was trying to find the ways to reduce the proofing time lately: one thing I have tried in the last two weeks is proofing the dough in an oven (not turned or warmed up; no lights , either) to see whether this relatively temperature-wise stable environment would help reduce it.
This dough was only proved for 3 hours (in contrast to my usual 4-6 hours proofing). It was almost flat when I placed it on the parchment paper and scored. But there was a great oven spring (just like last week), so it turned out to be just lovely.
I think the in-oven proofing helped. I also think that maybe in the past I was over-proofing my dough..
Of course, the hydration levels of the dough makes a difference in terms of the yeast activity – this was a slightly sticky dough. This may be another reason for the short proof time working with this loaf.
In any way, I am just happy to have this loaf 🙂
Isn’t it beautiful 🙂
This was the first time that I tried 3 hours of proofing. When I took it out of the shaping bowl and scored, the dough was almost flat. But in the oven it showed a great oven spring and one of the largest air pockets I have ever seen. It even cracked itself on top even though I had slashed it, which tells me that yeast really worked hard this time.
Will continue like this – it has been a great experiment.
Life is interesting.
I have never been interested in cooking or being self-sufficient.
In the last two years, however, this has change. I still do not like cooking but baking, pickling, and jamming have been awesome. I could not be more excited 🙂
Sourdough: I first became interested in baking bread and I now even have a sourdough starter that makes wonders every week 🙂 I have not purchased any store-made bread since May 2016. I also shared my sourdough and commercial yeast loaves with my fiends. What a joy 🙂
Kefir: I then was gifted by kefir grains within 2017 and i not only fell in love with kefir itself, but I made cheese/spread from it and even used it in baking bread 🙂 Drinking kefir makes me feel good and I know that it gives me the calcium that I need at my age in addition to many nutrients. I am very happy with it 🙂
Pickles: I did pickles before thanks to my mother, but I have never been this interested in it until recently – I love the beet and cabbage pickles I make! I think it is the benefit of living in a cold climate that the pickle lasts long without going bad and this way I always have a jar or two in my kitchen. I made three batches of beet pickles this fall enjoyed by myself and my friends 🙂
Sauerkraut: And tomorrow I will try my first ever sauerkraut!
How about this?
I think I am moving in the right direction 🙂
I feel like I am doing such a great job refraining from additives and chemicals in store-bought jams/bread/pickles. I must be rightfully proud of myself and I am!
Okay.. I have not been as productive as I wished, but since I purchased my lovely sewing machine last year, I have done small stuff, including lots of covers for jars and discloth/cloth for the counter and window sills. I am yet to undertake a serious project, like a blouse or a quilt, but I know when the time comes, that will happen too 🙂
These are newfound interests for me and they have been enriching my life, providing me healthy and affordable food/items, and I feel increasingly “able”.
I really am excited about this change in me.
I literally craved for this since yesterday 🙂
I followed the recipe here with the exception of baking at 350F for 40 min, adding 2 jalapeno peppers (de-seeded and cut), and using corn flour (fine).
My verdict is that it is an easy and delicious bread that can be readied in an hour.
It was a little bit sweet for a bread, but it was not annoying. I would maybe add some more sugar next time to make it like a cake 🙂
Jalapenos could have been lightly cooked prior to adding to the mix, but overall that was one great bake today! 🙂
Because of my trips lately I had depleted my frozen bread stock. I feel a lot better when I have extra loaves at the freezer. Thus, I baked two sourdough today using the same recipe 🙂
They both turned out to be lovely! Thin crust and soft crumb, with a kick of salt and feeling very homey 🙂 The oven spring was way more powerful that I would imagine, as both loaves had sides cracked despite the fact that I had scored their surface 🙂 Something worked really well 🙂
The catch is that I had run out of bread flour, so I had to prepare the dough with all purpose flour. Now, I never have had a good rise with all purpose flour, even though I am in Canada (people says that Canadian all purpose flour is as good as the bread flour with high protein content…). That is why I thought I would add some oat or rye flakes to dough – my previous experience with these additions is that they make the yeast somehow happier and dough better and airy.
I baked two loaves today – my freezer stock has been depleted. One always need a decent home-made sourdough bread 🙂
Both loaves have been sightly sticky, risen at room temp for about 18 hours (at round 17 C). For the baton loaf, I used a pot to rise, whereas the other one was risen in a mixing bowl. The latter was slightly more sticky in the next morning and required quite a bit of flour to handle. I also needed to use a lot of flour to keep it from sticking to baking clothe while proving. This inevitably resulted in a pale looking loaf. I have risen the baton loaf on parchment paper between a couple of stuff to help keep its shape.
The prove time was 4 hours for the round loaf and around 5 hours for the other. I baked them at 350F for around 55-65 minutes.
The end results are good with lots of air pockets. The big pockets in the round loaf are worrisome, telling me that I did not do a good job deflating the dough in the morning. The baton loaf had a much better crumb, which was very pleasing.
Bon appetite! 🙂
I managed to revive my sourdough starter from dried flakes! 🙂
The new one is very similar to previous one (that I accidentally used all in a loaf) and has had a great oven spring. Since it will be served to my guests tomorrow, I did not cut it up to see the crumb, but I am sure it is good.
I could not ask for a better one 🙂
While trying to revive my dried sourdough starter, here is the bread I have baked using the commercial yeast.
1/2 tbs yeast, 1 cup 2% milk, 1 cup water (warm milk and water together first), 2 tbs sugar; mix well and activate the yeast for 10 min (cover the bowl)
add 3 tbs salt, 9 cups of bread flour, mix and form a dough
cover and stretch and fold 3-4 times (around 20-30 min rest in between)
rest at fridge over night
in the morning. take the dough out and bring to room temp ~3 hours
shape the dough and rest 5 min
work on the shape of the dough, and place it in a bowl with clean cloth and sprinkled with generous amount of sun flower seeds
put in a large plastic bag and prove at room temp for 4 hours (in the last 30 min I put it in an oven warmed to 100F)
score and bake at a non-pre-heated oven at 375F for 45 min (oven on) and an additional 15 min (oven off)
take out, sprinkle some water over the loaf, and let cool down
PS: since this loaf is going to a friend of mine, I did not cut it out and hence I have no idea how the crumb is. But the oven spring was amazing and the fact that the loaf kept its round shape, I am hopeful that the crumb too is good 🙂
I have baked two sourdough loaves today: one plain, and one with tomato, bell pepper, and garlic shoots.
Next time I can leave the garlic out, but this sourdough was interesting to bake and eat. I would recommend for those who like a taste of sunny and healthy Mediterranean food 🙂
I am hooked to this combination and I suspect that I will always bake sourdough with kefir from now on.
I have not tasted anything quite like this, nor eaten a softer sourdough that I have baked. The slight salty taste, the crumb (the best so far), and the smell of this sourdough will fill my dreams – I can tell you that with confidence.
The recipe is quite basic like any other sourdough I have baked;
1. I added to 1 cup of whole wheat starter fed twice (Friday night and Saturday morning), 2tbs of sugar and 1 cup of kefir – mixed well with a spoon until it become somehow frothy (it does become frothy quite easily). Then added 2 cups of bread flour and 1.5 tbs of salt. Mixed and formed a shaggy dough.
This dough formed quite fast without needing to mix too much – I give it to kefir. Somehow it helped bond the dough and voila! I had that healthy looking and soft dough. As it was my practice the last few weeks, I made sure the dough was slightly sticky while adding the flour.
2. I then left it at room temperature covered with a clean towel and stretched and folded 4-5 times time to time. The next day, I shaped it, and left for proving in a bowl covered with a clean cloth and sprinkled with generous amount of sesame and poppy seeds. It proved for 6.5 hours at room temperature in a plastic bag.
3. I baked it in non-preheated oven; 375 F for 15 min first, then 25 min at 350 F (the seeds burn pretty quick if the temperature is high), and then left in a turned off oven for an additional 5 min.
Give it a try and let me know whether you also agree that this is the best sourdough ever! 🙂
Here is another Sunday sourdough with a touch of rolled rye – a slice of it and butter – yummy!
The recipe is very similar to an earlier loaf with slight changes: I did not wait 30 min after adding water to rolled rye (rather mixed it with the rest of the ingredients right away – I have got lazy here 🙂 ), used one cup starter, 1 cup water, 2 tbs of sugar, 1.5 tbs of salt and 3.5 cup of bread flour. Since the bread flour is a little bit less than the previous recipe, this was a slightly sticky dough, which I prefer the last few weeks. I also did not pre-heat the oven; just put it inside and let it oven spring 🙂
In my experience rolled oat, rolled rye, or semolina flour in small amounts (like 1 cup in addition to 3-4 cups bread flour) help with proofing and oven rise – these kind of loaves never disappointed me in terms crumb.
Here is a pictorial recipe for this hearty and tasty loaf:
This sourdough was wet; way stickier than my previous ones.
As expected, it turned out to be just great in terms of the air packets. It is not the best looking loaf, but it is expected from such a wet dough (which is hard to shape).
I could not help and enjoy a big slice with butter when it was still warm 🙂
I am very happy with this starter; it does not yield big air packets, but it is consistent and crumb is always well structured. See the little air packets all around? 🙂
Here is my baby today 🙂
This loaf is similar to others in making, only with an additional 2 tbs water to make it slightly sticky. During stretching and folding, the dough formed well and the stickiness has almost disappeared. I also did not add sugar to dough for the first time.
And, finally I am consuming the wild rice that I have had for some years!!!
I totally improvised this soup:
This is a very creamy and hearty soup because of the lentil and potato, and has a mixture of both soft and somewhat crunchy texture (the wild rice has a tough outer membrane)
Bon appetite! 🙂
Here is my 50% whole wheat, 50% bread flour sourdough with flax seed 🙂
And here is yours truly having some fun after baking this beautiful loaf (I could not upload the video; apparently I must be paying for a plan to do so. Hence, rather here is a snap shot from the video 🙂
Today is the 1st anniversary of my bread-making adventure!
And what an adventure it has been 🙂
I first got enticed by commercial yeast by chance, and tried my first loaf without knowing what I was doing 🙂 It was a very tasty, very hearty bread though – I enjoyed it 🙂
With the confidence coming out of that experience, the week after that I tried baguettes and this time I was very badly defeated 🙂 I have had very serious concerns about whether I would ever be able to bake a decent loaf. This lasted some time, while I read, read, and read about how to best bake a bread.
It was my mom who encouraged me to get hopeful and try again. And again I tried. It was not an easy period I would say; I often failed and only every once a while I could get a decent loaf. I experimented a lot with autolysing, kneading, stretching and folding, over-night dough risen at room temperature or in the fridge, using a roaster as a substitute for a dutch oven, using milk or water in dough, using pre-heated and non-preheated oven, misting the oven versus not doing it while baking, adding rolled oats or seeds like flax seed to dough, and different types of flour (all purpose flour and bread flour).
I got intrigued by wild yeast and sourdough, hence I also experimented with it 🙂 I attempted four times to get a decent starter and eventually got one with a whole wheat flour. It is my Monster starter that has been working just great since last August-September. I almost every single weekend bake a loaf or two using this starter, and I must say every week I notice a subtle progress and development in it. It is a living organism alright 🙂
So I found that while I am still far away from the “perfect loaf”, stretching and folding really works and develops the dough, over night dough is the best, there is no need for pre-heating or misting the oven, or using a dutch oven/roaster to bake a good loaf. All you need is love, patience, and paying attention to dough. If you do this, you will get a great loaf each time after a while. Guaranteed.
Today, on this very special anniversary, I tried sourdough with rolled oat with a recipe similar to this (and without the flax seed). What a beauty 🙂
Here are select loaves I have baked within the last year, starting with the first ever loaf I baked. Looking at them literally makes me happy.
If you are intrigued or interested at all, I would say go for it and try a loaf or two. Baking your own bread is very healthy, satisfying, and most importantly, an exciting hobby 🙂
Happy baking! 🙂
Since I started baking my own bread last year, I have been feeling more “able“.
Bread has always been my favorite food. Strange enough after I started baking my own loaves, the amount of bread I consumed has reduced. How strange… I wonder whether it being a natural product with no additives or chemicals has anything to do with this? Anyways, I am proud of the fact that within the last one year I did not buy any store-made bread; I only consumed my own, mostly the precious sourdough loaves. Talking about the joy of baking and the happiness coming out of it 🙂
Anyways, when I bought my sewing machine last November, I thought it was an additional step towards being resourceful and a self-sustaining life-style. I was planning to sew my own blouses, which I have failed so far, but one day I will do this. This and others, like sewing quilt, doing repairs (which I have), and sewing cloths/placemats to be used around the house (which I have, too) will keep me feel independent and able. It feels good indeed.
We may not realize but there are so many ways that even someone like me, who does not like house chores, demonstrates the ability to self-sustain. Consider cooking at home and feeding ourselves, cleaning our own houses, taking care of the yard (boy, thinking about cutting the grass… argh… one thing that I really dislike, but keep doing anyhow), dyeing our own hair to name a few. I feel so again when I walk to or from the office, or to the shopping malls, instead of taking the bus or the cab. By walking I freely transport myself and relax at the same time. Do you not think that we in fact all are, to some degree, independent of others/stores/services and rather are self-sustaining?
I have spent sometime reading posts about homesteading this evening. I have no practical interest in homesteading myself as a single and middle aged city girl, but I sure enjoy reading about the daily lives of the homesteaders, their farming adventures, issues, and relationships with nature. My current life and level of sustainability is no-where near the homesteaders’ life, but I am doing way better than many people living in a mid-size city. I guess even though I do not realize it well, I happen to have a kind of simple, affordable, and sustainable life that I must be excited about 🙂
I baked two sourdough today; one boule and the other baton-shaped.
The recipe is quite similar to previous ones with:
Sourdough loaves are for myself (of course! – since I started baking sourdough in August-September last year, there has not been a week that I have not eaten it 🙂 ) while the bread loaves with commercial yeast will be given to my colleague who gave me a ride last week.
Sourdough loaves were done very similar to previous ones with flax seed and rolled oat.
The loaves with the commercial yeast were prepared similar to this one, only without the milk. I am aware that the shapes are not the best, but we will hope at least the taste, crumb, and crust are superb 🙂
I am not good at writing my joy journal this year…… I believe this is my only the second post in 2017.
I am the best person to know that writing this journal is one thing that always made me feel better, more hopeful, and joyful.
So, why is this neglect lately? Was I too joyful so that I did not need to write it, or was I not joyful at all so I did not even bother writing?
The answer is neither.
I was slightly down; that is for sure. Work has had some stressful & pissing moments in February and March. But other than that many great things happened, almost on a daily basis.
I was just lazy, I would say.
Now is a good time to break this pattern and start being and benefiting from being grateful.
1. I am grateful for being safe and sound in this stormy day. I was not hurt, fell, or got washed out by the rain or pushed around by the wind.
2. I am grateful for my home standing tall, strong, and safe in this weather. This year we have had quite a bit of winter with lots of wind and snow. And now we are having rain. But the house has been great with no problem at sight. I am very thankful for this.
3. I am grateful for deciding to remove from my work list those that drag me down emotionally. Whether they are the unnecessary tasks or people, I say “no” more often now and it feels good. I will keep doing this as long as it serves me best.
4. I am grateful for all the food I have in my house.
5. I am grateful for having the night to myself. It is quite peaceful to have no one around.
6. I am grateful for having the energy and feeling good about myself.
7. I am grateful for eating fruits today and enjoying them.
8. I am grateful for feeding my sourdough starter this evening. I hope to make a dough tomorrow and bake a loaf on Sunday, as usual. This weekend, I will also have a loaf or two with commercial yeast to give to my colleague who gave me a ride this evening. I do not necessarily like getting favors without giving something back, especially from those people who I have no close friendship. For some reason, when someone who is not a close friend of mine offers me this kind of help/kindness, I have a hard time accepting it gracefully. Old habit… And bread sounds great – I am sure they will enjoy. And I will feel even.
9. I am grateful for the movie I am watching; my internet connection; my computer; my power and heating; my phone line; my furniture; shoes/boots and clothes and everything else I have at home. All is necessary or useful, and well liked.
10. I am grateful for reading and enjoying reading; whether it is books or browsing on the internet. But learning is the best thing a mind can relax and grow into. I have so many opportunities to do so that I am loving my life very much right now 🙂
11. I am grateful for re-starting my joy journal and being grateful 🙂
Added after the post:
I forgot – as of Jan 2017, I also would like to note at least 3 things that I appreciate about myself. Here is today’s list:
What is a Sunday without a home-baked loaf of sourdough?
You got it right – it is almost impossible!!!!! :))))
Since I started sourdoughing last August, except one weekend and when I was away for vacation/business trip, I baked a loaf or two every…single…Sunday! 🙂
I keep experimenting with the rolled cereals/grains in my sourdough loaves. My recent a couple trials including the soaked rolled oat and flax seed in sourdough (for example, here and here) have been quite successful. I think they help with the moisture even though they lack the gluten so they take up only a small part of the total dough (other wise the loaf does not rise – I know by experience – unless you want a flat and stiff loaf, do not try to have a loaf with only rolled oat).
Anyways, I saw and purchased the rolled rye a couple of weeks ago. Honestly I have no idea what it could be used for, but I thought it would be a nice addition to my baking adventures and a nice ornament for the crust. I was not wrong.
This is the biggest loaf I have ever baked so far; thus rather than a boule I opted out for a baton loaf (I thought it would bake more evenly). Also, I proved the dough in a large plastic bag that kept it somewhat warm (something like a greenhouse effect). I am glad I remembered to do this as I think it reduced the proving time.
You know I bake sourdough bread every Sunday. Since each dough, each loaf is different, Sundays are usually very exciting times for me 🙂
This baby is part semolina sourdough – my second take on semolina.
My experience with semolina flour has been consistently good really, but it is true that it does not rise, so I used only a cup in this loaf. There is something nice about it that helps yield a great dough, even though I cannot put my finger on it. Let me know if you have any idea 🙂
Like other times, I fed the starter on Friday, and then again on Saturday morning.
On Saturday afternoon, I added 3/2 cup starter, 1 cup water, and 2 tbs sugar and mixed it well with a fork. Then I added 1 cup semolina flour, 3/2 cup bread flour, and 1.5 tbs salt and mixed everything well using my hand.
The rest is very similar to other times (check this) except that I proved the loaf at room temperature for 8 hours today – only because I stepped out for a quick shopping trip, bumped into friends, and spent (lovely) time with them, so when I returned back home it was already 8 hours of proofing 🙂
I was scared that it would be over-proved, but it was not – the loaf turned out to be great; I think if it was sticky, it would not shape this well and would possibly end up being over-proven. So I feel lucky this time 🙂
Happy baking! 🙂
I surprised myself with this loaf; if you are looking for a change in the taste of your sourdough loaf, I would highly recommend you to give this one a try. This loaf tastes very realistically “nutty” because of the oat. I plan to bake a loaf only with oat and levain next time – let’s see how that will turn out.
I think it is true when they say that salt brings in the flavor. Salt level in the recipe may be too much for many, so feel free to use less, but for me it was great.
Friday: feed the starter with 2/3 cup whole wheat flour and 1/3 cup water, wrap in a towel, and rest at room temp overnight.
Saturday: The next morning, feed the starter again and divide into two; one part to go to fridge and the other one to rest at room temp, wrapped in a towel for a few hours, which will be used in bread.
Once the levain seems bubbly;
Sunday: In the morning:
I keep getting up early.
I was up at around 8 am this morning. When I wake up that early, the day is so long that I can do everything in it. Like today; I got breakfast, cleaned my home, did laundry, talked to my family, walked to my office, worked like 4 hours, walked back home, cooked meal, and prepared my sourdough for tomorrow. Now, I am chilling.
Wohoo! 🙂 This is a lot of things to do in a day without getting bored or stressed. Yep – I did it. I did all of these without getting bored or without getting stressed 🙂 What a blessing.
Everything was nice and easy today. Cleaning was easy. There was only two loads of laundry. It was too much windy but I walked 30 min to office and then back to home and enjoyed every minute of it anyhow; the work I have done at the office was great – I did not stress myself at all. I just worked without any pressure and I did really good.
Overall, I could not be happier and excited about getting up early, finding a long day ahead of me, and being stress-free! 🙂
Hey, maybe I will do that again tomorrow 🙂
Tomorrow is my bread baking day. Every loaf is an excitement – after all, there can not be another copy of a loaf. Each one is individual. They cannot be replicated 100% – no matter how hard we try. That is why each Sunday I have excitement guaranteed – “how will this loaf turn out?” What an exciting question! How nice to have this excitement every week.
I am so lucky.
gif by: http://giphy.com/gifs/target-bullseye-targetstyle-l3q2BPxYGUL34DCgw
Yesterday I visited a bulk-produce retailer and bought myself some flax seed, rolled oats, and some other dry food at very affordable prices!!!
This excitement had to be experienced – I love it when I can get great food at such low prices. I feel grateful 🙂
This being said, I have bought the rolled oats and the flax seed to experiment/improvise new bread recipes. So, today I baked two different sourdough loaves – one with oat+bread flour and the other 100% whole wheat flour+flax seed.
Boy – they are beautiful, do you not think? So soft, so nicely risen, such great oven spring, and the air bubbles inside are making me fall in love with each one of them.
It is official; I have the greatest sourdough starter ever, which I hope to bake with forever and ever… 🙂
Levain: I have a 100% whole flour “Monster” starter that I feed with 2/3 cup whole wheat flour+1/3 cups+1 tbs water on Friday afternoon. I then let it rest at room temperature overnight wrapped in a thick towel. The next day I feed it again the same way; one hour later divide it into two: one part goes into the fridge till use next week, and the other continues to rise at room temperature for 5-6 hours. At that point it becomes very bubbly and that is always exciting to see this 🙂
Prior to preparing dough, I mix the levain with water and sugar to make the liquid base for dough (my measurements were: 1+1/4 cups of levain, 1 cup of water, and 1.5 tbs of sugar)
Sourdough with rolled oat:
add 1/2 cup rolled oat and 1/2 cup water- mix and let stand for 20 min
add 1+1/5 cups of levain/water/sugar base, 1 cup of water, 2 cups of bread flour, and 1/2 tbs of salt. Mix well and form a shaggy dough – do not worry about kneading or forming the perfect dough. Just cover, rest, and *stretch and fold every 20 or 30 min or so for 4-5 times.
*I lately started to “slam” the dough to the mixing bowl 7-8 times during each stretch and fold, which I kind of feel like helps stretch and form the dough. It is a strange feeling to do this to my dough and yeast, but then it feels also right…Try if you wish.
Then, cover, wrap with towel, and let rise at room temperature over night (my kitchen is usually cold around 17C. If you are in a hot climate, you may rise the dough at the fridge).
100% whole wheat sourdough with flax seed:
Rinse 1/2 cup of flax seed and add 1/2 cup water, let stand for 30 min
add 1+1/5 cups of levain/water/sugar base, 1 cup + 3 tbs of water, 2.5 cups of whole wheat flour, and 1/2 tbs of salt. Follow the procedure above.
Since whole wheat flour requires a little bit more water, I wet my hand before each stretch and fold to humidify the dough a little bit – it did help with a relatively softer dough. Alternatively you can add an additional 1-2 tbs of water while preparing the dough.
The next day; gently place the dough on a surface sprinkled with flour, deflate, stretch and form a rectangular shape, and fold & shape. Cover and let rest for 10 min. Shape again and place in proofing containers (i used a small mixing bowl for the oat loaves and a baking dish for the flax seed loaf).
Proofing time: 2.5 hours for the oat loaf, and 3.5 hours for the flax seed loaf
Baking: I recently started not to use roaster to bake my loaves. It gives a thinner crust and the oven spring is equally successful. I used a non-pre-heated oven for the oat loaf (375F, 50 min, baked uncovered). Once I was done with it, then I placed the flax seed loaf (pre-heated oven, 30 min open lid, 15 min closed lid, and 5 min open lid at 375F.)
Results, observations, and verdict: both loafs are gorgeous and better than what I thought I would get.
I know it is difficult to get the whole wheat flour rise so I was pretty impressed with the oven spring and the overall crumb of this lovely bread. It also had a nutty flavor and was an absolute delight even though for some the 100% whole wheat bread may sound a little bit intimidating.
The oat loaf was a delight from the beginning on – so easy to handle and the first rise was amazing with big air bubbles that I only had experienced with commercial yeast in the past. The taste of oat was undetectable but that is perfectly fine with me.
In both cases (oat and flax seed) the resting them on water prior to adding with flour and water produces a little bit sticky and mucus-like liquid, which I kind of think that helps with “binding” the dough. But of course we need a scientific proof for that.
I would certainly try these two loaves in the future and perhaps with the oat loaf I would increase the amount, just to see how the dough would respond.
Happy baking everyone! 🙂
100% whole wheat and flax seed loaf
Friends; have a look at this 25% whole wheat – 75% bread flour sourdough!
Is it not magnificent? 🙂
With no ego I can tell this is the finest loaf of mine yet.
Sticky dough absolutely pays off – in my experience sticky (that literally sticks lightly-but not overly to your hand when you stretch and fold, or otherwise handle it) yields the softest bread with the best crumb.
This one was baked on a cookie sheet at 375F for 50 min (for 20 min of which it was covered with a lid to prevent the surface from burning).
I no longer use the roaster to bake my loaves, which gives me loaves with much thinner crust (which I love)!
Happy baking everyone! 🙂
I have been getting wonderful loaves lately – this makes me excited and happy 🙂
Maybe the starter got a little bit seasoned, maybe I now have better baking skills, maybe it is just the cold temperature (ironically!), but something is working. I am grateful.
This is a loaf that was very similar to what I baked last week with a slightly sticky sourdough.
This baby is the product of a little bit sticky sourdough risen overnight at room temperature (around 17 C), pre-shaped, shaped, and proofed for 4 hours (also at room temperature), and baked at 375F for 45 min in an oven bakeware (20 min of which it was covered with a lid to prevent its surface from burning).
This is the softest and the best risen sourdough loaf I have baked in a while 🙂
I think; a) being sticky helps rise the dough; b) using bakeware may help keep the shape of sticky dough – loaves (which I appreciate); and c) if the dough is sticky and healthy enough, I may not need roaster (I use roaster as an alternative to dutch oven) to bake my bread.
Bon appetite 🙂
PS: I prepared my sourdough starter and levain with whole wheat flour, which dominates the colour and the texture; each loaf is around 30% whole wheat and 70% bread flour. Very healthy and sturdy dough 🙂
Today and yesterday were kind of busy and high-speed days; but they were both good 🙂
I have done great in terms of cleaning my home; except the storage area, entrance deck, and the kitchen I am done cleaning; window sills, every corner, behind the furniture, and most importantly the laminate floors are wiped! Yay! I so dislike cleaning the floors, but it is done until further notice (heh he! 🙂 ) I also lightly wiped the rugs, except the one on the stairs and started my decluttering activity.
I am so into decluttering. I so far threw away quite a bit of clutter and am trying to sale some other minor stuff. Ones that will not be sold will be donated next week. This feels good. I still have a long way to complete my decluttering, but at least I have started and am enjoying it. I cannot wait to remove the clothes from my home – some of them have not been worn for some time and it is time to donate them. Old socks are always fun to throw away, and finding new treasures hidden here and there is a surprisingly delightful activity 🙂
Cleaning, if you do not like it, is a huge burden. One of my colleagues suggested I hire someone to do it; while I like the idea I think as long as I am capable of doing it, I will keep doing it.
I have baked this beauty for a social yesterday 🙂 does it not look awesome? It was an overnight dough prepared by milk (add 1 cup of warm skim milk, 1/2 tbs of dry yeast, 1tbs of sugar together; activate the yeast for 10 min with the container covered by a towel; add 2.5 cups of bread flour and knead; stretch and fold 4-5 times when you have time; rest at the fridge overnight; take it out in the morning and bring to room temperature (takes around 2 hours); shape; proof for an hour; and bake at 350F for 30 min (not pre-heated; it helps with the raise of this dough, which has a small amount of yeast) after applying whole egg wash and generous amount of sesame seeds on top).
Everybody loved it! I am baking a similar one for another social tomorrow, together with my sourdough 🙂 we will see how they will turn out tomorrow.
Bon appetite! 🙂
This is my second time adding semolina flour into sourdough.
This time something really worked; this was the best rise I have ever seen with my starter 🙂
Not sure whether I have a starter that evolved and works robustly at our cold climate (rises even at ~17C, which is the temperature of my kitchen) or it was the semolina flour that kicked the dough a little bit, I am not sure. But whatever it was, this recipe is something that I sure will try again in the future 🙂
1.5 cup of starter that is fed with 2/3 cups of whole wheat flour and 1/3 cup of water a night before and again in the morning
Add to the starter 1 tbs of salt, 2 tbs of sugar, 2 cups of bread flour, 1 cup of semolina flour, and 1 cup water. Mix well and knead 4-5 minutes
Cover and let rise at room temperature, with occasional stretch and fold (I did a total of 5 of these)
Let rise at room temperature over night
The next day, shape the loaves (I tried one baton and one whirled loaf; the latter one did not turn out to be great-looking, but you can try to shape your loaves as you wish. I floured a large piece of parchment paper and placed the loaves on it on a cookie sheet). Place in a big plastic bag and let proof at room temperature for 2 hours
After proofing, heat the oven to 375 F and bake the loaves for 45 – 50 min
Sprinkle with a minute amount of water, cool for 5-10 min, and enjoy 🙂
With this best looking one ever and the one with the best oven spring, my Monster sourdough starter continues to make me excited 🙂
This is my finest sourdough so far. I could not be more excited 🙂
For many, the amount of levain in the recipe may be too much, but it just worked wonders for this loaf. I added this much this time because I had extra starter that I did not want to waste.
I reduced the oven temperature to 375 F this time as I am a little bit annoyed by the 400 F (too high; not sure what happens to the roaster at such high temps).
The dough was a little bit sticky but not runny and there was a very nice oven spring, which always pleases me; it is magical 🙂
I note that while the majority of the flour is white flour, the colour and the texture of the whole wheat (from the starter) is quite dominant.
This was the softest sourdough I have ever baked and the crispy crust was surprising and very welcome 🙂
Levain: 3/4 cup of Monster sourdough starter, 3/4 cup of whole wheat flour, 1/2 cup water. Mix well and place in a clean glass jar. Left at room temperature over night. The levain should have risen ( around 2x), smelling a little bit sour, and bubbling the next day.
Add to the levain (around 1 1/3 cup), 3/4+2 cups bread flour, and 1 cup water. Mix well with hand or a spoon. Leave at room temperature covered with a lid and stretch and fold 4 times every 30 min. Leave at room temperature for an hour and then place in the fridge for the night
In the morning take the dough out and let rest at room temperature for 5 hours or so. It should slightly rise
Add 1 1/2 tbs of salt and gently knead and shape (I tried a baton this time). Place on a parchment paper and let rise for 1 1/2 hours at room temperature
Pre-heat the oven with a roaster (or dutch oven if you have one) at 375 F.
10 min before putting the loaf in, place another sheet of parchment paper on top and flip the loaf (I do that because I think it helps with the air packets to occur on both top and bottom of the loaf.. any ideas anyone?)
Place the loaf in the heated roaster and bake for 30 min with closed lid and then another 20 min with open lid.
I changed my mind and rather than making a sourdough for tomorrow, I decided to sacrifice (!) my early-levain to bake some fresh bread today, also containing commercial yeast.
My first time trying small loaves, which turned out to be pretty good. I think I will try this in the future. The small loaves are softer and easier to manage, and they delighted me with their individual characters 🙂
This is also my first time mixing the commercial yeast and wild yeast in a dough. I suspect that the wild yeast was not at good levels as expected; I had only fed my starter and aliquoted my levain a few hours before I decided to bake this bread. The taste of the loaf did not give a hint of sourdough.
1. Add 1.5 cups of warm milk (1%), 1 tbs of sugar, and 1 tbs of dry active yeast; mix well, cover with a kitchen towel, and rest for 10 min to activate
2. Add 3.5 cups of bread flour, 1 cup of sourdough levain, and 1 tbs of salt, and mix and knead for one-two minutes.
3. Place in a new pot/bowl smeared with vegetable oil, cover, and let rise for 20 min. At the end of the 20 min, stretch and fold 4-5 times, cover, and rise. I repeated this for 5 times today.
4. Cut portions of dough, shape with your hands (I did not use flour or a counter top for this purpose), and place the loafs on parchment paper on a cookie sheet. Put stretch film over the loaves (to prevent dehydration), place the cookie sheet in a large plastic bag, and proof for 1 hour at room temperature
5. Pre-heat the oven at 375 F. Sprinkle sesame seeds on top of the loaves, and bake for 30-35 min
Another lazy chef edition 🙂
It does not take much time; so if you are in need of carbs 🙂 give this a try. Also, the poppy seed and olives can be replaced by anything you desire.
2 cups all purpose flour
1 cup 1% milk
1 tbs of baking powder
1 tbs sugar
1/2 tbs baking soda
2 tbs poppy seeds
3/4 cups of green olives, cut, washed, and drained
I baked a loaf with milk that was risen over-night at the fridge and another one without milk and risen at room temperature during the day.
I love the milk in bread because it makes it quite soft; in the last few weeks that is how I was baking my loafs. Today I wanted to give a try to plain bread (i.e. with water) to move out of my comfort zone and to strive for making a bread without the help of the milk.
I guess, it turned out to be great 🙂
I used 3 cups of bread flour, 1.5 cup of water (warmed and mixed with 1.5 tbs of sugar and 1 tbs of dry yeast; rested at room temperature at a warm place; a.k.a. on top of the stove, for 10 min to activate), and 1.5 tbs of salt all mixed up with the help of a spoon. I did 4 rounds of stretch and fold at 25 min intervals. Dough did not look great, but honestly I did not care much today 🙂 Took the dough on a floured surface, extended and then folded to form a baton shape, proofed at room temperature for 1 hr 15 min, and baked at the pre-heated oven and in a roaster for 30 min (20 min lid on, and 10 min with open lid). (Since the yesterday’s bread was somehow almost burn at the bottom, I reduced the oven time for this loaf.)
It is soft and certainly airy 🙂 For a recipe this short, I would not expect to see such a great loaf, but I guess the warm environment really helped; I keep my dough (while rising or proofing) on the stove, which I turn on for 30 seconds or so to give warmth a couple of times. The containers are covered by thick towels to conserve heat. In my experience these work better than keeping the dough in a warm oven, because I usually turn out to over-proof.
Another thing I notice is that with shaggy (i.e. high hydration dough), it helps to have the surface of the dough covered with a thin layer of flour; I think it helps with not only limiting dehydration, but also with giving the surface a nice relatively stronger layer.
So my two cents is that next time you find yourself in hurry or lazy, try to keep the dough and the yeast warm and make sure to flour the surface 🙂
My second two cents is that the dough with milk gives a better looking crust with rich colour – I love it 🙂
today’s bread (with water):
yesterday’s bread (with milk):
I tried one sourdough recipe with semolina flour this time. I was worried because it did not rise as much, but the oven spring was there as well as the air bubbles in the loaf 🙂
It contained 1 cup of levain prepared from my Monster sourdough starter, 1 cup of semolina flour, 1.5 cup of bread flour, and 1 cup of water and salt as desired. Minimal kneading at first; 6 stretch and fold every 30 min or so; and resting at the fridge overnight. The next day, I left it at room temperature for 2 hours; shaped, and proofed for 1 hour 15 min; baked at a preheated oven (at 400F) in a roaster (25 min closed lid and 25 min open lid).
Taste is somehow unusual, but the crust was rich and crumb was soft and quite palatable.
As usual, immediately enjoyed with the butter 🙂