Is this not a beautiful one?
One of my finest sourdough ever 🙂
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
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:
*I have had around 1 liters of the liquid, which is yummy. Drink it as it is, or use less water
**You can bake longer to thicken the liquid
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 🙂
Here is a fantastic sourdough with a hint of trolled oats and black olives 🙂
This loaf was my first trial of a rectangular shape 🙂 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:
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 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.
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.
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.