Morning. Here’s the next discard payoff. Pancakes!
I make a few different versions of these, but this recipe has the most sugar, so reserved for treats. By all means reduce the amount of sugar and if you want to be even healthier add wholemeal flour into the mix.
Slightly higher hydration than I normally do, and so did some extra feeds of my starter before making it so as to help speed things along and make the dough more manageable. Worked nicely though, with a nice crumb and good dark crust. 😋
Kahm yeast is a harmless yeast which has a chance to grow on top of your ferments or brines. It is not a mould and you will be able to tell the difference. You can skim this off the top and use up the ferment quickly before it goes bad. Kahm yeast does not alter the flavour of your ferments, atleast not to a major extent.
If this forms on your mother culture, we would advise you to start over again. As even a small strain can colonise and carry forward which you must not encourage.
Bagel batch #2 ... I'll have a whole new recipe post when I'm done with this. In the meantime, I'll just be over here happily eating a dozen bagels every week.
I kneaded this batch quite a bit more than the last. I basically kneaded it for a few minutes every half hour until the dough stopped tearing. It's some exercise compared to my normal high hydration doughs! But check out that crumb in the tiny video at the end. OMG.
For this weeks sourdough: thought I'd change it up a bit with addition of flavour! Here is my honey oat sourdough loaf at 93% hydration😄🍯 Yielded a loaf with a mildly sweet flavour & an exceptionally soft and fluffy crumb (with that 93% hydration!!) To add flavour, I mixed in 100g oats (16%), 120g of water and 4tbsp of honey. Compared to my previous loaves, this dough took longer to develop a strong window pane, and I did 7 rounds of coil foils/S&F at 20 mins intervals, with a total of 3.5h of bulk fermentation at room temp & 12-13h overnight proof before baking. Shaping was challenging with the high hydration, even on the bench! Didn't have as much oven spring as the previous loaves, but the crumb still turned out moist and evenly aerated.
Overall I would consider it a success! 😄
I am never tire of taking sourdough breads out of the oven. The house smells like a bakery early in the morning. The joy of baking a gorgeous loaf can be emotionally overindulgent. So it is always a pleasure to gift my bakes to those who enjoy and appreciate a bit of artisan baking. Once again testing different flour mix for this loaf with sesame and flaxseeds. Those who prefer softer crumb will like it. Crust is thin and extra crispy when toasted. You know you have a good one when the loaf is light and crackling. •40% BF • 45% Italian soft wheat type 00 • 15% WW • 78% hydration• 20% levain • 2% salt • 2hrs autolyse • 5.5hrs bulk fermentation • 13hrs cold retard • DO 250C for 20mins with lid and 225C for 22mins without lid.
Oat sourdough rolls with raisins and cranberries 😍
I'm practising loading up my sourdough baking with seeds and dried fruit. We love this type of rolls, and it worked perfectly with milled oats in the dough and adding the dried fruit during lamination.
The crust was perfectly crispy and with lovely blistering 👌🏼
What's your preferred addition to your dough?
THINKING OF STARTING YOUR OWN MICROBAKERY!??💥💥
For me,it went a little like this...
OMG I can make my own sourdough bread and it's frigging delicious. Wow this is harder than I thought. WOOOHOOO this one came out amazing but I can't exactly remember what I did 🤔. OBSESSED, don't want to do anything other than bake bread. Starts selling bread so I can make more bread. People love the bread! 🙌. Start a microbakery. Omg making lots of breads is hard! Omg my bread is really improving. Oh no, why is that happening. Start eating even more bread. YES YES YES I'm getting better at this and I love it. WOOOW THIS IS JUST THE BEGINNING.
Breads came out like absolute bangers last night. So happy to share them with you!😍
Hello... I’m wild, savory, salty and ready to party!
I am a senior at SDSU, go Aztecs!!! I am majoring in business so I can take over my dads construction company, you know, after I deck out my VW van and traveling the the states.
We are having a party tonight at Delta Sigma Phi and I need a hot date, so hit me up girls!
Oh yeah, you can call me WOBC! Or whatever, as long as you call me😉
If you have been following my stories you can see that I’m right in the thick of my sourdough baking addiction. Thankful for this season of slowness. I am also blown away by the response to my posts. After going through over 20kg of flour, working on consistency (still struggling with that) and giving away 20 loaves to taste testers... I am selling these babies (the baked ones, not the little people). Every two days or so I will be posting on my stories if I have a loaf to sell. First come, first serve. So excited to be sharing these! #myloaftoyou
1 382 hours ago
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Forever in the pursuit of perfection, secretly hoping I never get there.
That settles it. I officially have a patent pending on an otherwise decent loaf with a massive series of bubbles that looks like a caterpillar 🐛 on one side.
10 50025 May, 2020
Bread for Sunday is sold out.
A stack of bread.
Yesterday was the last subscription bake of May. June will be the 12th month I’ve been doing this. The amount of bread I’m making has quadrupled, kinda crazy.
June’s subscription is sold out but I will keep baking on Sundays when I can. Quantities will be limited and they’ve been going pretty fast.
This week will be olive & polenta. $10/ea. DM if you want one.
Alright, you’ve got your starter nice and active. You’re consistently feeding it and all seems right in the world. Now you want to actually make some bread. So, you pick a day and start your sourdough adventure. Everything seems to be going well. The dough comes together and with each stretch and fold you feel the dough getting stronger and more well developed.
But then you look at the clock and it’s 10pm. You realize you still have a few more hours of bulk fermentation left. It’s going to be a long night!🤦🏻♂️
This an experience that most new bakers can relate to. Quite often the solution is to cut short the bulk and throw it in the fridge until the next day leaving you with an underproofed loaf.
How do we avoid this? We plan!!
I like to plan by starting at the end. What do I mean by this? Well, I like to figure out when I want to put the bread in the oven and go from there. Let’s look at an example...
I want to bake at 9am. That’s the time at which I want to load my dough in the oven. Most of my recipes call for 12 hours of cold fermentation, which means that I’ll want to get the dough in the fridge by 9pm the night before. If I’m looking at a 6 hour bulk fermentation (average bulk for most of my recipes) prior to the retarding phase then what time do I need to start that bulk fermentation? Yep, you got it, 3pm.
But there’s one last thing to consider. When do you feed your starter? Well, a strong starter should reach its peak in about 4-6 hours, which means we want to aim for that feed to be anywhere between 9-11am.
I get it, it’s a long process. Now you understand why sourdough bread really is a labor of love and literally does take a day. But it’s all worth it in the end.
I wanted to post yesterday’s recipe, but this post ran a little too long. Instead, here’s another picture showing off this groovy 3 eared loaf.
33 97527 May, 2020
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