Well it's been a big week in my Sourdough journey and so far I've made 5 loaves in 7 days since I found Elaine Boddy on Instagram. Her Master Sourdough Recipe and Process is super easy and has taken all the stress out of making sourdough. I wrote about it in this post and her book in this post last week. So far I have made my sourdough in the round bannetons however today my large oval banneton arrived in the post so I'm baking this later today and we are having it with minestrone soup tonight. Making this bread has been such a highlight this past week. Last Friday night I called my neighbour over to gift a loaf to them as they are great neighbours and they were very impressed with my baking. They are now going to make a starter themselves and give the sourdough baking a go. Given he is a chef, it was great to impress him and they loved the bread and sent a text with OMG delicious. The loaf below is my first wholemeal loaf which I made on Sunday afternoon.
Tuesday, July 27, 2021
Wednesday, July 21, 2021
Two things I ordered after finding Elaine Boddy's website was her book called "Wholegrain Sourdough at Home" which arrived today and I can't wait to try out some of these recipes. I ordered the book on Amazon Australia on Saturday night and it arrived today Wednesday.
The other thing I ordered for my sourdough bread was a bread knife. Elaine recommends a good quality bread knife called an "Appalachian Bow Saw". She is in the UK so naturally purchased her hand made Appalachian Bow Saw over there.
I googled what I could find in Australia and actually found a local supplier of hand made quality products. It's a family business called Timbo's Shop and there were four available Bow Bread Knives to choose from. American Walnut, American White Oak, Maple and Sydney Blue Gum. Naturally I had to go for the Sydney Blue Gum and it arrived today and it OMG it smells amazing, just like the bush. The black saw blade is a bit hard to see in the photo below however it stretches between those two silver screws on the top side of the timber. The blade comes with a safe guard plastic to cover it while it's not in use.
My next sourdough loaf is in the fridge proving for baking tonight so I can't wait to try this wonderful handmade knife out. I was also so thrilled that I could buy it in Australia and also support a small family business in Brisbane. That was equally as rewarding as finding the knife. Are you going to attempt to make Elaine's Sourdough Recipe I can highly recommend her process.
Monday, July 19, 2021
So very proud of this Sourdough loaf of bread I made today [well I actually started the process yesterday morning]. In the last 10 years I've made many loaves of bread, bread rolls, Turkish bread, Focaccia, pizza dough etc and yet Sourdough was still something that I felt intimated by. My friend and I did a Sourdough class back in November 2019 however it was the time frame that put me off. If I was going out first thing in the morning then I wouldn't make a start on it the night before and I felt it was too hard when we can easily make Five Seed Bread in a couple of hours.
Last week I was given some starter by Carrie at my Homesteading Course and I really wanted to make some sourdough. Last Saturday night I somehow I ended up finding Elaine Boddy on IG which lead me to her website and YouTube channel which lead me to her book which lead me to "I can do this".
Her Master Recipe and the timetable totally suited me and I jumped onto it and got to baking and this is what I produced. A real sourdough loaf, something that you would find in a bakery and I had finally nailed it. You can see what my bread attempts looked like back in 2016 [not that great, a bit like a brick] so I'm thrilled that I no longer am intimated by the process and happy with my sourdough bread.
The other thing I loved about Elaine's process is that she does a "cold bake". In other words she puts her dough into the baking tin cold, the tin is cold and her oven is cold. You then put the baking tin with lid on into the oven turn, it up to 220 degrees and set the timer for 55-60 minutes. The great thing about this is there is no trying to dump your dough into an extremely hot baking tin and oven which has always been tricky not to burn yourself so a "cold bake" is perfect particularly once the dough is in the tin you then score it with your lame which is hard if you have a hot baking tin. If you haven't given sourdough a go yet or feel intimated, trust me this is for you.
The beginning part of the process was take your starter out of the fridge at 9.00 am and bring the starter to room temperature which took a approximately 2 hours around 11.00 am. Feed it with 30gms of strong white flour [aka bread flour] and 30gms of water [cooled down boiled water from the kettle] cover it up and leave on the bench until the afternoon.
Then around 4.00-5.00 pm:-
Weigh 50gms of starter
Add 350gms water [cooled down water from the kettle]
** Mix the water and the starter together using a spoon, then add the following:-
500gms of bakers flour [strong white bread flour]
1 teaspoon of salt
This is the Master Recipe which you then mix it together until it's all combined however it can still look very shaggy.
Then 45-60 minutes later do the lifts and folds about 25 times by turning your bowl round while you do it. There are videos by Elaine how to do this.
Do another set of lifts and folds, it does not have to be 25 this time, perhaps half until it comes into a ball. Do this another 4 times about 45-60 minutes apart but it's not time critical, so it could be more or less, as long as you do it another 4 times.
Cover it up with your shower cap leave it on the bench overnight.
The next morning it should have doubled in size, if not, leave it longer to prove.
Do your lift and folds and turn it into your rice floured banneton and cover with shower cap and put in the fridge for a minimum of 3 hours maximum of 24 hours [Elaine does 6 hours] - today I did 5 hours.
This is when you turn your dough into your prepared baking tin with baking paper [videos how to turn this out on Elaine's YouTube channel too] and then it's time to score the bread, put the lid on and put it into your cold oven. Turn the oven on to 220 degrees and set your timer for 55-60 minutes. I use this enamel roaster although mine is a tiny bit smaller however if I had to buy one again I would buy this size.
After the 55-60 minutes I took the lid off and let it cook for a further 5-10 minutes.
You must leave your bread to cool down completely before slicing and Elaine explains why. Below are some photos starting from when it proved overnight on the bench. Elaine's website and YouTube channel has great videos and a 23 minute video start to finish with lots of shorter 2-5 minute videos about specific processes.
This is the proved dough which sat overnight in the bowl.
Saturday, July 17, 2021
Monday, July 5, 2021
Friday, July 2, 2021
Over the years we have made many a home made pizza and tried different dough recipes. We do have a favourite recipe however today I made "Sophia's Pizza Dough Recipe" and I think it's a good one. Sophia just opened a beautiful Sourdough Bakery in the UK during a Pandemic and you can check out her IG account. This is the link to her YouTube channel too which has lots of great Thermomix recipes.
Her tips are as follows:-
Oil your pizza tray with Extra Virgin Olive Oil and don't worry about the baking paper.
Heat your oven to 250 degrees and then when you put your pizza in turn it down to 230 degrees.
Brush the edges of your pizza with Extra Virgin Olive Oil before it goes in.
Use "00" flour or "plain flour" vs we mostly have been using the bread flour however the pizza dough takes more bread like so today I just used the "00" flour. My understanding of the "00" flour is it's a fine flour for pasta, pizza, focaccia and bread however plain flour will be fine. The bread flour has more protein in it which is what we generally use however using the "00" flour was really nice and going forward I won't be using my normal bread flour for pizza dough.
This is the link to Sophia's Video which runs for 11.32 minutes.
Here is the Thermomix Recipe which makes 3 pizzas so if you have a Kitchen Aid with a dough hook you can use that and use warm water instead of cold water which is heated in the Thermomix.
330gms tap water [cold tap]
1 Tablespoon of Yeast
500gms "00" Flour or Plain Flour
20gms Extra Virgin Olive Oil
2 Teaspoons of Sea Salt or Pink Salt
Put 330gms water into the Thermomix Bowl
Add 1 Tablespoon of Yeast
Set to 2 Minutes / 37 degrees / Speed 2
Add 500gms plain flour
Add 20gms Extra Virgin Olive Oil
Add 2 Teaspoons of Sea Salt
Set to 2 minutes / Knead function
PROVE - Let it rise for 1 hour until it has doubled in size
Set oven to 250 degrees.
Flour the bench and get the dough out and divide into 3 pieces.
Oil your Pizza Trays and press out your pizza dough and place on tray.
Use your favourite tomato base passata or sauce and top with ingredients.
Brush the edge of the pizza with Extra Virgin Olive Oil.
Don't put your sauce or ingredients on until the last minute when the oven is ready otherwise it might get a bit soggy.
When oven is ready turn down to 230 degrees and place pizza in the oven and bake for 10-15 minutes.
I must admit I thought this dough was really great.