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Basic Recipes > Sourdough Bread 11 January 2007

Posted by cath in bread, freeze-friendly, Info and Cooks Notes, Recipes, specials, variations.
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Here’s a new bread recipe for the new year.

 Sourdough - Toasted

Sourdough Toast

 

Sourdough Experiment 1 – Prooving slowly in the fridge for 3 days.

This is something I’ve been meaning to try for a while – sourdough.

I’ve read that this is best made by using a small piece of dough kept wrapped in the fridge from the last batch of dough and kneading it into the next. Now, I haven’t got that far yet, although a small ball is currently fermenting in the fridge for the next sourdough experiment!

Meanwhile I tried a long, slow proove of half of my weekly dough batch to see if I could get a slightly sourdough effect. I was very pleased with the results.

Here’s what to do:

Day 1: Make a large batch of your favorite dough. I made two loaves with this amount of dough – 1 for immediate use, 1 for sourdough, so each loaf was 300g baked in a small bread tin (otherwise I would freeze the extra dough for use another time).

Try this mixture for 2 small loaves (cook one and keep one to try sourdough):

300g strong wholemeal and 300g strong white flour, 1.25 tsp dried yeast, 1.5 tbsp sugar, 2 tbsp milk powder, 1.5 tsp salt, 420 ml water and 3 tbsp walnut/olive oil mix (instead of butter) with 4 tbsp pumpkin, 2 tbsp sunflower and 1 tbsp linseeds). See my bread recipe for other options and more details. For full instructions in making dough see this post.

Now for the new stuff… Prooving dough overnight in the fridge makes the loaf a slightly different texture, so I wanted to experiment with that effect.

Dough does rise in the fridge (albeit slowly), so put the dough in a medium bowl (at least twice the size of the dough ball), covered with oiled clingfilm (oil-side down) and leave it in the fridge overnight.

Day 2: In the morning, the dough should had risen, so push it back down into the bowl – effectively knocking it back and removing the air. Then place back into the fridge. Repeated that in the evening and again in the morning of Day 3.

Day 3: Turn out the dough onto a floured surface (use bread flour again) and knead it for a minute by hand to remove the air bubbles. Then push the dough ball into a flat, roughly rectangular shape the length of your bread tin. Roll it up like a Swiss roll and place in the oiled tin.  This should gives a perfect size and shape to fit the bread tin.

Replace the oiled clingfilm loosely and put it back in the fridge for 4 or 5 hours (minimum) where it will slowly take shape. Remove the bread from the fridge to warm up to room temperature and finish prooving before banking, this will take an hour or two –  don’t let it puff up too far. Once it has shaped, put it in a pre-heated oven (at least 210 deg C) for about 20 minutes (longer for larger loaves) until it is browned and sounds hollow when tapped. Turn out onto a wire rack to cool.

The bread should be dense and heavier than a typical loaf. It should also keep a little better.  It will also freeze well (try cutting slices to freeze so you can toast straight from the freezer). It makes lovely, crispy toast too. Hope you enjoy – and lookout for experiment 2 with my fermenting ball of dough…

Baking Tip:

For a crispier crust on the base and sides, try removing the bread from the tin for the last 5 minutes of the cooking time – excellent if you’re checking the bread for hollowness and it’s not quite done.

Prooving Help!

Accidentally left your dough to rise and puff up too much in the tin? Don’t panic! Just push it back in, removing all the pesky air bubbles and then wait for it to reshape again…just try to check on it more regularly to avoid it going too far. Your aim is always to double the size of the shaped dough that you put in the tin. The great thing about dough is that it doesn’t mind the odd hiccup, it will just need time to rise again.

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Comments»

1. chit san - 22 September 2007

hi
i am a bakery trainer,in myanmar.i interest bakery making.
thank you for your information.Could you send some bakery recipe.
i hope you will send me.
thank you.
may god bless you.


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