Spiderman sourdough :)

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Spiderman is here!!!! πŸ™‚

Does it not look like the face of Spiderman – one of my favorite characters? πŸ™‚

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:

  • 1 1/3 cup whole wheat starter/levain
  • 2.5 cups of water
  • 4 cups of multi-grain bread flour and 2 cups of all purpose flour (i had run out of bread and multi-grain flour)
  • 2.5 tbs sugar
  • 2 tbs salt

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

Delicious!

butternut squash dessert and weekly sourdough bread

Butternut squash dessert

I found a nice butternut squash the week before. My original aim was to make a hearty soup, but I decided in the last moment to make a dessert with it.

here is the recipe:

  • peel the coating and cut in pieces (mine were around 1-5 cm width and 7 cm length)
  • add 2 cups of sugar, mix
  • add 1.5 tsp salt and 6 cups of water
  • bring to a rolling boil and simmer at medium heat for 40 min
  • add 1.5 tbs lemon juice and boil for another 5 min
  • take the squash bits on an oven pot, add 2 cups of the liquid*, sprinkle with chopped nuts (I have used hazelnut) (optional)
  • bake at 350F pre-heated oven for 20 min**
  • enjoy! (top with a scoop of ice cream if you wish and tell me this was not a good idea πŸ™‚ )

*I have had around 1 liters of the liquid, which is yummy. Drink it as it is, or use less waterΒ 

**You can bake longer to thicken the liquid

Sourdough

My sourdough today was kind of sticky dough and as a result did not keep it shape well. But there was oven spring and it looks great πŸ™‚

sourdough loaf with oats and black olives

Here is a fantastic sourdough with a hint of trolled oats and black olives πŸ™‚

This loaf was my first trial of a rectangular shape πŸ™‚ I learnt a while ago that sticky dough do not keep its shape well if does not have enough support. So I used one of my oven pots to prove and bake this loaf.

I would do this loaf again; the crust was thin and soft (the way I love it) and it tasted amazing!

The recipe is similar to others:

  • 1 1/3 cup 100% whole wheat starter (fed Friday night and then on Saturday morning prior to saving half in the fridge; used to make the dough in the afternoon)
  • 2 cups water; mixed the starter and water well with the help of a fork until it became kind of frothy
  • 2.5 tbs sugar; mixed well into the starter/water mix
  • 4.5 cups of bread flour, 1.5 tbs salt, and 200 grms of pitted black olive-halved: (approximately 1.5 cups). Formed a shaggy dough, closed the lid, kneaded every 30 min or so three times until dough looked like forming. At the end of folding stage dough was too sticky (must be the olives’ juice), so I added 1/3 cup of rolled oats to help with the moisture
  • let rest at room temperature over might
  • since it was a kind of sticky dough, I decided to place it in a large rectangular oven pot lined with parchment paper
  • sprinkled top with more oats, placed in a nylon bag, tied the ends, and proved for 4.5 hours at room temperature
  • baked in non-pre-heated oven at 350 F for one hour

Happy sourdough bread!

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Here is today’s sourdough bread with a happy, happy, happy face! πŸ™‚

It will be gifted to a colleague of mine, who gave me a ride this weekend – hope they will like it πŸ™‚

today’s sourdough loaves

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 πŸ™‚

They both turned out to be lovely! Thin crust and soft crumb, with a kick of salt and feeling very homey πŸ™‚ 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 πŸ™‚ Something worked really well πŸ™‚

The catch is that I had run out of bread flour, so I had to prepare the dough with all purpose flour.Β Now, IΒ  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.

Recipe:

  • I used 1 cup of rolled rye flakes soaked for 2 hours in 1 cup of water, which was then topped with 5 cups of all purpose flour, 2tbs of sugar, 1.5 tbs of salt, 1 1/3 cups of starter, and I believe 2.5 cups of water.
  • I used the stretch and fold technique to form the dough and left it at room temperature over night to rise.
  • In the morning, I was looking at a puffy and healthy dough πŸ™‚ I cut it into two, one smaller than the other, shaped, rested for 10 min, and then placed them in proving containers. The small one was proven in an oven pot and the other one was formed into a long loaf and placed on a cookie sheet surrounded with items to keep it in shape.Β I left them at room temperature for 4.5 hours to prove.
  • I scored them and then baked at non-pre-heated oven at 350F for 55 min.

Voila πŸ™‚

today’s sourdough was a failure

I thought I could make it, but I was wrong.

Using all purpose flour in this sourdough loaf was a disaster. They say the Canadian all purpose and bread flours have similar protein content and many bakers are successful in getting decent loaves with all purpose flour, but today I proved myself that was not the case for me. Bread flour it is!

Dough was fantastic, but as soon as I took it from the proofing basket, it spread and leveled. I was hoping maybe once it is in the oven things would get better. But the loaf did not rise, usual oven spring was not existing, and it took longer (1 hour 15 min at 350F) to get a browned crust (I suspect because it was such a shallow loaf that its crust was further away from the top of the oven, which made it longer to brown), and as a result is as dry and hard as brick.

I will eat it, but honestly use the bread flour if it works better for your loaves.

 

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Added after the post: On a second thought, this loaf may as well be just over-proved. The first rise was quite long (around 18 hours) and I wonder if this has something to do with this leveled loaf (aka less gluten structure)… if you have any opinion, please do comment.

Truth about sourdough

I see a number of blogs/recipes using commercial yeast in the dough and calling it sourdough.

Sorry to break the news to some of us, but if you use commercial yeast, it is not sourdough. I guess someone started this and it kind of stuck with some other people.

Sourdough is made from levain/starter that is a totally natural culture of yeast (and bacteria). If you do not believe me, please check internet and see for yourself.

It somehow hurts me to hear that sourdough culture and commercial baking yeast are equalized. They both are fantastic, yet different. So let’s give them the place they deserve.

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this is my sourdough culture that I created a year ago from water and whole wheat flour; it is love.

 

 

sourdough loaf with black olive, parsley, and kefir

I wanted to bake a sourdough that was not tried before and I think I managed to do so.

I present you the sourdough loaf with kefir, parsley, and black olive πŸ™‚

Smells like sea! Enjoy!

 

 

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