Had one this evening with dinner.
Had a decent dinner, so was feeling quite full when I was done.
But I still wanted another bagel...
Showing posts with label sourdough. Show all posts
Showing posts with label sourdough. Show all posts
Sunday, May 23, 2010
Bagels FTW!
Sourdough bagels, that is.
Had one this evening with dinner.
Had a decent dinner, so was feeling quite full when I was done.
But I still wanted another bagel...
Had one this evening with dinner.
Had a decent dinner, so was feeling quite full when I was done.
But I still wanted another bagel...
Monday, May 17, 2010
Sourdough #3
I'm getting the hang of this...
This week, I didn't want to waste a lot of flour/water by feeding the starter every day, so I fed it on Sunday night & plonked it in the fridge. Left it there until Friday, when I pulled it out and give it another feed. It had developed plenty of fine bubbles over the five days, but not quite as many as it had previously developed in a 12-hour period. 4-5ºC will slow things down a bit, which was the intended outcome.
After a day out on the bench (in some much cooler weather for Brisbane, ~15-20ºC), it was nice and bubbly again, so I gave it another feed to bulk it up on Saturday night, and made the loaf on Sunday morning.
It's still a bit time-consuming to make a sourdough loaf, but it's satisfying at the same time. Flour, water, and salt were the only ingredients, plus some sesame seeds scattered on the top. (Yes, I remembered the salt this time!)
So, without any further ado, here's loaf #3, 100% pure sourdough.
Two comments:
1) you've probably noticed I baked this one in a tin - thought I'd try it out, see how it goes - the shape is much better for toast / sandwiches, but maybe I'll buy a narrower tin, this one is pretty wide, and a higher-but-narrower loaf would be even better;
2) you've probably also noticed why it is sourdough loaves are usually slashed on the top - that oven spring is wicked! :-D
Tastewise, it's nice bread - a bit 'heavier' than commercial bread (this loaf was over 1kg, compared to a commercial loaf of bread that's a bit bigger weighing in at 700g), but with a nice texture and chewy crust. Makes great toast. A very mild flavour on this one, though, not very sour.
This week, I didn't want to waste a lot of flour/water by feeding the starter every day, so I fed it on Sunday night & plonked it in the fridge. Left it there until Friday, when I pulled it out and give it another feed. It had developed plenty of fine bubbles over the five days, but not quite as many as it had previously developed in a 12-hour period. 4-5ºC will slow things down a bit, which was the intended outcome.
After a day out on the bench (in some much cooler weather for Brisbane, ~15-20ºC), it was nice and bubbly again, so I gave it another feed to bulk it up on Saturday night, and made the loaf on Sunday morning.
It's still a bit time-consuming to make a sourdough loaf, but it's satisfying at the same time. Flour, water, and salt were the only ingredients, plus some sesame seeds scattered on the top. (Yes, I remembered the salt this time!)
So, without any further ado, here's loaf #3, 100% pure sourdough.
Two comments:
1) you've probably noticed I baked this one in a tin - thought I'd try it out, see how it goes - the shape is much better for toast / sandwiches, but maybe I'll buy a narrower tin, this one is pretty wide, and a higher-but-narrower loaf would be even better;
2) you've probably also noticed why it is sourdough loaves are usually slashed on the top - that oven spring is wicked! :-D
Tastewise, it's nice bread - a bit 'heavier' than commercial bread (this loaf was over 1kg, compared to a commercial loaf of bread that's a bit bigger weighing in at 700g), but with a nice texture and chewy crust. Makes great toast. A very mild flavour on this one, though, not very sour.
Monday, May 10, 2010
Further Adventures in Bread-making
Sourdough FTW!
Absolutely delicious, and, if I do say so myself, pretty bloody good for a first attempt, even if the shape isn't quite there.
Sourdough loaf #2 worked out pretty well, too - if a little bland, because I forgot to put in the salt. D'oh!
And here's a pic of the starter. Flour, water, and time. That's all! :-D
Here's the dough for the first loaf, being folded after rising, just about to go into the floured banneton.
Absolutely delicious, and, if I do say so myself, pretty bloody good for a first attempt, even if the shape isn't quite there.
Sourdough loaf #2 worked out pretty well, too - if a little bland, because I forgot to put in the salt. D'oh!
And here's a pic of the starter. Flour, water, and time. That's all! :-D
Here's the dough for the first loaf, being folded after rising, just about to go into the floured banneton.
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