Friday, January 15, 2016

More sourdough...

...I hope I'm not boring you!
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1pm Thursday 14/01 - See that layer sitting on top of Sally? That is called the 'hooch' - alcohol that is produced.  I drained a bit of this off then stirred the rest into Sally.
I fed the jar starter at 1pm with 1/4cup water and flour.  At 5pm, I took half of the starter and tipped it into a bowl and fed it 1/2 cup water and flour. I returned the jar of starter to the fridge.  I fed the bowl again at 9.30pm and she had good bubbles forming.  I left her to sleep until this morning.
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Sally was looking very good this morning so I proceeded to make two batches of dough.
(a good tip from Celia - get a glass of water and if a teaspoon of the starter floats on the top, the starter is good go).
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I mix the dough in my Kenwood (much too messy with my long fingernails for hand mixing).  In goes the starter, olive oil, salt, flour and water...
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I have the figjamandlimecordial.com site in my favourites on my iPad...
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I give it a quick mix to combine then let it sit for 10 minutes..,
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Then I gave it about 4 minutes in the mixer to really stir it up.  Plopped it into a big, oiled bowl and covered.  I'm hoping it will be ready at 5pm to shape for a final 1 hour prove before baking.
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The dough on the left is sloppier than the dough on the right.
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I'll come back with the results later today.
Cheers - Joolz xx
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Well, I had the dough flying in the kitchen this afternoon!  I had floppy ciabatta rolls rising and bread loaves rising, not enough oven trays so it was a bit chaotic!  But the results were great!
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When I got home from work, this is what was waiting for me...a mammoth lump of sourdough! This was the 60% hydration dough - Sally, you champion!
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Unfortunately, the 74% dough deflated as I took off the plastic cover but it was up to the top of the bowl too! Pics taken at 6pm.
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I plopped the 74% out onto my floured pastry sheet.  I then just cut off slabs and gently floured then formed them into rectangle-ish shapes...
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I left them to rise for about 40 minutes but they didnt rise much, although they were soft and squooshy to touch...
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But oh, when they came out of the hot oven - yay! Exactly what I was hoping for!
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Perfect vehicles for a good steak sanga (sandwich)...
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With the more solid 60% dough, I just cut it in half then patted out each blob into a rectangle then folded the ends into the middle, pinched the seam together then flipped the loaf over for a smooth top.
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I cant remember how long I baked these but I basically checked every 10 minutes until they reached this colour (maybe 40 minutes all up?)...
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Gus cooked some lovely steak in the Weber and I prepared a big plate of 'fixings' - tomato, cucumber, lettuce, cheese, beetroot, sour cream, fried onion and mushrooms! So bloody good!
Kirby reckons I should sell the ciabatta rolls, she was so impressed! I said I'd go broke waiting for each batch to be ready!
This is the 60% loaf - a little coarser than my last loaves.  My next batch will be a 74% one for bread, lets see how holy I can get it!  I love experimenting - no two bakes are the same!
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Below is a link to Celia's blog with the recipes for the two different hydration batches.


Cheers - Joolz xx
 


 

 

 

 

 

 
 

 

 
 







4 comments:

  1. On the DTE forums we are starting a starter tomorrow, Joolz. I hope mine is as successful as yours. Now, what to call it?

    ReplyDelete
  2. How could anyone ever be bored with sourdough? Are you making ciabatta this time? I'm eagerly waiting the next installment. BTW I hope you don't mind, I put a link to your blog on my blog post today, regarding sourdough baking.

    ReplyDelete
  3. Loving your posts on sourdough, might have to get me a dried starter and start making sourdough again.

    ReplyDelete
  4. The picture of the bowl with the risen dough is just beautiful. Thanks for visiting my blog, I have been meaning to pop in here as well.

    ReplyDelete

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