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
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.
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:
I have had a good weekend and I am very happy about this 🙂
I am back to my regular self after four months of rush-rush-stress-stress work marathon and two over-seas trips.
I am eating better and healthy, I walk whenever I can, and my budget is back to its wonderful self 🙂
My hair is transitioning to gray alright and I have not lost my mind over the abundance of grays or the presence of many different colours in my hair, even though I know I HATE this hair, goodness knows I want to DYE it like right now, and I never knew I could be that BRAVE to carry this hair!!
Peace… I need to make peace with this hair, but it is so challenging…
Anyways; going back to positive experiences….I plucked out weeds and unnecessary plants from my yard, moved a nice flower somewhere else so that next year I can plant food at the back of the yard, enjoyed the mints and flowers still striving, and felt the satisfaction of knowing that now my yard is ready for winter. There is nothing much to be done. I have done good.
I am baking a great-looking sourdough loaf and I will be sharing my beet pickles and potato salad with my friends, who invited me over for a dinner tonite. I am so looking forward to their company and having great time.
Good people make all the difference 🙂
Have a great Sunday everyone! 🙂
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 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 🙂
Here we go – the most interesting sourdough loaf I have ever baked!
What do you think?
I had seen a recipe here at wordpress once upon a time using beet (thanks whoever had posted it at that time). It always intrigued me and finally this weekend it was the time to give it a try.
My verdict; this is a very easy loaf to work with because wild yeast loves the beet (or anything else like carrots that provide some kind of nutrients and moisture to the dough/bread) and the colour is just amazing! It was a fluffy dough that rose pretty well. The proving step was also short (~5 hours at room temperature in my cool Canadian kitchen) – partly because of the hydration by the beet and partly because I tried to make it kind of sticky with less flour than usual. The crumb is open (one of the best, if not the best crumb I have seen lately) and it is soft and palatable. The only thing was that the smell of raw/baked beet somehow threw me away at the beginning. But the remedy is easy and available – butter, as usual, makes it perfect! 🙂
This being said, I think next time I will try it with raspberry and some more sugar!
Friday night: took the starter off the fridge and fed with whole wheat flour and water, wrapped in a towel and left at room temperature overnight
Saturday morning: fed the starter again and one hour later divided it into two portion: one portion went to fridge (starter) and the second portion left at room temp for 3 hours to flourish (to be used in the dough)
Saturday afternoon: added to 1 cup of starter, 2 tbs of sugar, and 1 cup of water. Grated 1 medium sized beet and added to the mixture. Then, added 2.5 cups of bread flour and 1.5 tbs of salt and mixed with a spoon. It formed a shaggy dough. After that I left for shopping, so only 5 hours later or so, I stretched and folded it once or twice before leaving it to rise at room temperature overnight (closed lid and covered with a towel)
Sunday morning: shaped on a generously floured work surface, let rest for 10 min and shaped again. I decided it was better if I proved it in an oven dish and directly baked it after proving. Hence, I placed the dough in the dish covered with parchment paper and put it in a nylon bag – that, I found a while ago, creates a green house effect and help dough prove faster
Sunday afternoon: After 5 hours of proving, turned the oven on (375F) and placed the dough in it. Baked for 45 min with oven on and then an additional 15 min with oven turned off.
Do not forget to cool down, admire, and enjoy it with butter and loved ones!
Bon appetite 🙂
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? 🙂