It looks pretty good but in all actuality it was a fail. I think I waited too long after the overnight rise to shape the boules. The final rise was a dud and the loaves baked up kind of dense.
Showing posts with label sourdough. Show all posts
Showing posts with label sourdough. Show all posts
Monday, April 16, 2012
Apricot Pecan Sourdough Bread
It looks pretty good but in all actuality it was a fail. I think I waited too long after the overnight rise to shape the boules. The final rise was a dud and the loaves baked up kind of dense.
Sunday, March 11, 2012
Chocolate Sourdough Bread.
100% hydration starter
doubled in 3-4 hours
My formula is a combination of this one and a few tips from Peter Reinhart's The Bread Baker's Apprentice, which was recommended to us at bread school. This means I had to do my own baker's math. I don't want to tell you how long it took me to figure it all out.
Formula:
12.00 oz Bread Flour [100%]
4.23 oz Starter [35%]
.18 oz Salt [1.5%]
7.41 oz Water [60%]
4.81 oz Chocolate [40%]
.38 oz Cocoa Powder [3%]
.88 oz Sugar [7%]
I ended up using only 3.81 oz of the chocolate and I needed to add a bit more water.
The dough doubled in 12-14 hours on top of my fridge.
Nice and gassy and it smelled so good!
Turn the dough out onto floured surface
Stretch it into a rectangle and add the chopped chocolate in a series of folds (4 folds total)
Shape into a boule and place in a mixing bowl lined with a well-floured couche. Proof at room temperature about 4 hours. Heat the stone in the oven to 450 deg.
I got a lame from Breadtopia (great price and they shipped really fast), but unfortunately, you won't be seeing how much better my scoring is this time around. Even though I floured the couche really well, the boule stuck to it anyway and I had to pry a big chunk off the cloth which messed up the top and deflated the loaf. Sigh.
I baked it off anyway with a steam pan and spraying the walls with a mister for the first 3 minutes of baking.
And even though it's missing some off the top, I still think it's gorgeous with its dark, chewy, floury crust. I've never had chocolate sourdough before now, and it's a winning combination. The 2 flavors go together so perfectly. I'm definitely going to do this bread again and work on perfecting my technique for getting the boule out of the bowl.
doubled in 3-4 hours
My formula is a combination of this one and a few tips from Peter Reinhart's The Bread Baker's Apprentice, which was recommended to us at bread school. This means I had to do my own baker's math. I don't want to tell you how long it took me to figure it all out.
Formula:
12.00 oz Bread Flour [100%]
4.23 oz Starter [35%]
.18 oz Salt [1.5%]
7.41 oz Water [60%]
4.81 oz Chocolate [40%]
.38 oz Cocoa Powder [3%]
.88 oz Sugar [7%]
I ended up using only 3.81 oz of the chocolate and I needed to add a bit more water.
The dough doubled in 12-14 hours on top of my fridge.
Nice and gassy and it smelled so good!
Turn the dough out onto floured surface
Stretch it into a rectangle and add the chopped chocolate in a series of folds (4 folds total)
Shape into a boule and place in a mixing bowl lined with a well-floured couche. Proof at room temperature about 4 hours. Heat the stone in the oven to 450 deg.
I got a lame from Breadtopia (great price and they shipped really fast), but unfortunately, you won't be seeing how much better my scoring is this time around. Even though I floured the couche really well, the boule stuck to it anyway and I had to pry a big chunk off the cloth which messed up the top and deflated the loaf. Sigh.
I baked it off anyway with a steam pan and spraying the walls with a mister for the first 3 minutes of baking.
And even though it's missing some off the top, I still think it's gorgeous with its dark, chewy, floury crust. I've never had chocolate sourdough before now, and it's a winning combination. The 2 flavors go together so perfectly. I'm definitely going to do this bread again and work on perfecting my technique for getting the boule out of the bowl.
