Posts Tagged sourdough

Sourdough starter Soft Sandwich loaf

 

 

Sourdough starter Soft Sandwich Loaf

Ingredients:

330g Japanese Bread flour
2 Tablespoons of whole wheat flour
66g Stiff Sourdough Starter (fed 15g:45g:45g)
264g liquid – 2 Eggs and top up with full cream milk to the required weight
30g Sugar
50g lightly salted Butter, softened at room temperature
4g Salt

Method:-

  1.  In a stand mixer bowl, place all ingredients except butter and mix until dough is smooth and pliable.
  2. Add butter and continue to knead to window pane.
  3. Remove from bowl, and place on lightly floured tabletop. Divide into 3 portions.
  4. Take one portion, roll flat to about 8 inch long then roll into swiss roll. Set aside to allow it to relax. Continue with the other 2 portions.
  5. Take the first portion and roll out flat again then roll back into a swiss roll shape. Place into greased and flour baking pan. Repeat with the balance.
  6. Allow the dough to proof until it reaches the rim of the pan before baking in preheated oven at 190C for 35 minutes. Tent if it gets too brown.
  7. Remove from pan once cooked and cool completely on wire rack before slicing.

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Tartine Country Bread @Tropical condition by Nancy Wei

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Tartine Country Bread @30C
by Nancy Wei
Ingredients:
270g bread flour (90%)
30g wholewheat flour (10%)
60g sourdough starter at peak (20%)
210-224g cold water (73-77% hydration)
6g salt (2%)
Method (hand-mix)
1. Use starter at peak.
2. Mix flour and water.
3. Autolyse dough in fridge for 1 hour.
4. Add starter. Rest dough at RT 30C for 30 mins.
5. Add salt. Transfer dough to an oiled container. (30 mins autolyse)
6. Bulk fermentation: At RT 30C for 3 hrs with 3-4 stretch & folds (S&F) at 20-min intervals.
7. Shaping: At the end of bulk fermentation, tip dough onto floured countertop. Preshape, rest 20mins. Final shape and place dough (seam side up) in floured banneton.
8. Final proof in fridge for 10 hrs.
9. Baking: 1/2 an hour before dough is ready, preheat oven and dutch oven (DO) at 250C. When oven is ready, tip cold dough onto parchment paper. Score and load dough into hot DO. Bake covered at 250C for 20 minutes. Remove cover, lower temperature to 230C and bake for another 15-20 mins.

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Same Day Bake sourdough bread

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Nancy Wei’s recipe with adaptations on method

Ingredients:
240g bread flour (80%)
60g wholewheat flour (20%) used Gold Medal Bread Flour
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g toasted flaxseeds (5%) – omitted
Method:
– Pan toast flaxseeds till they crack. Leave aside to cool. (skipped)
– Combine flours. Mix with water to form a dough.
– Autolyse for 1/2hr. Room temperature 28C.
– Incorporate starter till it is well combined in dough. Rest dough for 1/2 hr.
– Mix in salt (diluted with 1tsp water). (mixed in directly)
– Transfer dough to an oiled container. Do a stretch & fold (S&F) to tidy dough.
– Repeat S&F 2-3x, every 1/2hr.
– Mix in flaxseeds in last S&F. (skipped)
– When dough has gone through adequate bulk fermentation (about 3 to 3.5hrs), proceed to shaping. (about 2-2.5hrs maybe!)
– Shaping – tip dough out of container on a floured countertop. Pre-shape dough, rest 20 mins (I did only 10 minutes).  Final shape. Transfer dough to a floured banneton.
– Final proof on countertop till dough is ready for baking (about 50 mins; do indent test). (straight into fridge for about 8 hours, not sure, was rushing to go out!)
– Pre-heat oven. Freeze dough for 1/2 hr.
– Prepare parchment paper. Tip dough out of banneton. Score and load into pre-heated dutch oven (DO).
– Bake in DO at 250C for 20 mins covered and 230C for 15-20 mins uncovered.
– Transfer to rack to cool completely before slicing.

Dough was puffy!

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Sour Dough Batard

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Sour Dough Batard (73% hydration)

240g German Bread Flour
60g Spelt Flour
200g water
5g salt + 10g water
60g refreshed levain

Night before: Mix all flours and water and autolyze in fridge overnight. Next morning let it sit on room temperature to thaw.

Add in levain, spread on the dough and mix in. Rest 1/2 hour.

Mix salt with water and add to the dough. Rest 1/2 hour.

Start 4 sets of stretch and fold with 1/2 hour rest after every set. (Total 2 hours)

Turn out on lightly floured counter top and preshape. Rest 15 mins.

Final Shape and into banetton. Autolyze in fridge set at 5C for 8.5 hours. Into the freezer for 20-30 minutes to chill for easier scoring and at the same time preheat oven to 250C with Dutch Oven (DO) .

Score and bake covered for 20 minutes at 250C, remove bread from DO and continue to bake at 210C for 20 minutes.

Cool completely before cutting.

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Basic Sourdough (Overnight retard)

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Basic Sourdough (overnight retard)
Adapted from Delvin Tan’s recipe

Ingredients:
a) 300g Unbleached Bread Flour
b) 200g water (reserve about 25g for salt and to wet hands during stretch & fold)
C) 90g Levain ~ feed and wait for it to rise to double before use (30%)
d) 5g salt

1) Place (a) & (b) into stand mixer bowl and using paddle attachment to stir in slow speed for 2-3 mins.

2) Change to dough hook, add the levain and continue to knead for another 6-8 mins until pliable or window pane stage.

3) Transfer the dough to a large mixing bowl and now add salt (use some reserved water to dissolve it a bit) and gently give a few folds.

4) The next step is 3 hours of Bulk fermentation, with 3 sets of stretch & fold (S&F) after every 30 mins of autolyze, the first set starting after 30 mins after completing the kneading to window pane (total 1.5 hours for 3 sets). Allow the dough to bulk for the balance of the time in a cool temperature (1.5 hours, more or less).

5) Gently transfer proofed dough on to lightly floured surface. Pre-shape and rest for 20 mins at room temperature (RT)on the counter top. Cover with a piece of cloth during this resting period to avoid drying.

6) Do a final shaping and transfer to a heavily flour banetton and allow it to proof for 45 min to an hour or until 50% of its original size. Do a poke test to check if the dough is well proofed and ready for baking, then put into freezer for 40-60 minutes to stiffen the dough to make it easier for scoring. While dough is freezing, preheat the oven, with the Dutch oven if using, to 250C.

[Alternatively, you can shape it and place it in a banetton, wrap in plastic bag and chill in fridge overnight.  Cold bake the next day.]

7) Take out the dough from freezer, invert on to a baking paper and do your scoring. Immediately transfer to your dutch oven and put it into oven. Bake with the cover on for 20 minutes.

8) Remove the cover and  lower to 230C and bake another 20 mins until surface is golden brown. (Please adjust individual oven heat accordingly, tent if necessary)

Cool bread completely before slicing.

GO TO THIS LINK ON HOW TO MAKE SOURDOUGH STARTER FROM SCRATCH

 

 

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Pumpkin Sourdough Batard

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Pumpkin Sourdough Batard

Ingredients:

250g Bread Flour
150g Refreshed Levain
80g pumpkin puree
85g water
5g salt

Method:

1. Measure out the levain into a large mixing bowl and add the water and pumpkin puree. Mix until levain is dissolved before adding the flour and salt.

Follow the pictures for instructions.
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After the 6th fold, cover and leave it in cool place to ferment for 2 hours. Dust some flour on the table top and pour the dough on it. Pre-shape and leave it covered for 10 minutes before doing a final shaping and place into a floured banetton for final proofing of 3-4 hours.  Finger test at 2.5 hours. If ready, heat up the oven to 260C together with the dutch oven if using. Baked covered for 20 minutes, then remove the cover and reduce temperature to 215 and continue baking another 20 minutes. Tent with foil if browning too much. Cool completely before you slice the bread.

NOTE: DO BE EXTREMELY CAUTIOUS WHEN HANDLING THE DUTCH OVEN AS IT IS VERY HOT. WEAR VERY THICK MITTENS!

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Sourdough buns

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Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
200g water
1 tbsp wholemeal flour

3 tablespoons cake flour – add slowly if dough is still too sticky

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

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