For some odd reason, we’ve been going through sourdough eating at a fast pace. I used my default recipe two days in a row, first being a regular boule with an attempt of flowery design that had so much enthusiasm in the oven that it exploded through the petals, but I am not one to complain about excessive oven spring…
Next day, I went a bit crazy and did something totally different. I shaped the dough as a batard, and placed it in the fridge overnight. Next day, I divided it lengthwise in half, and used the first portion to bake a baguette-ish creature (not quite as thin), and divided the remaining half in 7 pieces to bake as small boules in a muffin tin. You can watch a short video of my first attempt to do this technique, which had a few issues, but nothing too serious. Halfway through the video, the important stuff got a bit off-center, but I caught in time to re-adjust for the final scoring. Apologies, I am a true newbie at this. Also, if the closed captions are showing and annoying you, I do not know now how to get rid of them. Will have to investigate that for future videos.
Apart from the problems handling the dough, I loved the method, and intend to do it again and again, The little boules are adorable and two of them were almost immediately consumed by the husband with a bit of jam.
As to the recipe, essentially any formula will work. I used 475g white bread flour and 25g whole-wheat, with my usual method that you can find here. I have incorporated following the fermentation by removing a small portion of the dough to a little jar, which gives me extra confidence in the bulk fermentation step. I leave it fermenting at room temperature until almost doubled in volume, then shape and place in the fridge overnight.
Two focus on their looks, using a very basic formula I love. The third one focuses on flavor, mixing cranberries and pecans for a truly special loaf of bread that is sure to please you…
For the Red Striped and the Lace Decorated Loaves, I used this basic recipe.
CRANBERRY-PECAN SOURDOUGH (from The Bewitching Kitchen)
450g bread flour 50g whole wheat flour 75g sourdough starter (stiff or 100% hydration) 10g salt 360g water 75g pecans, finely cut 60g dried cranberries tapioca flour for scoring (optional)
Mix all ingredients (except the nuts and cranberries) in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).
Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.
On the second folding cycle, open the dough slightly over the countertop and spread the cranberries and nuts all over it. Gently fold it al in. Don’t worry about working the dough too much, it will be ok during the next two folding cycles.
After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.
Once bulk fermentation is over, shape the dough as a batard and place in a banneton. Move it to the fridge, covered, and leave it there overnight.
Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle tapioca flour all over, rubbing it gently. Score with a sharp razor blade.
Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.
Comments: Nine out of ten times my sourdough is very simple, no additions, just the basics. But every once in a while it is nice to change things a bit. This combination is heavenly. A bit of Roquefort on this baby and you are transported to a park in Paris – I am thinking Jardin du Luxembourg – sitting on the most perfect lawn, people watching and day dreaming. We will always have Paris…..
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RED STRIPED SOURDOUGH
This was super simple and turned out just the way I expected. I used a stencil and Red Yeast powder (available here). Then it is just a matter of making one deep score in the center, and baking…
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LACE DECORATED LOAF
I need more practice with this technique, although I think a lot has to do with the thickness of the lace used. Some fabrics might work better than others. Still, it is a fun method to play with, just grab your lace, place on the surface of the loaf, add flour and gently lift the lace. Add a few scores around, and bake.
I hope you’ll get inspired by this post, so feed your starter, and go have some fun!
If you follow my baby blog, perhaps you’ve noticed I ran out of time to blog about St. Patrick’s cookies? It turns out I also got in trouble right here in the Bewitching Kitchen. Today I share a bread and a batch of cupcakes made in honor of that special holiday. Included in this post, a little cupcake decorating video, that you can find right after the recipe.
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Better late than never, let’s start with the bread…
SHAMROCK SOURDOUGH (from The Bewitching Kitchen)
450g bread flour 25g spelt flour 25g dark rye flour 75g sourdough starter (stiff or 100% hydration) 10g salt 360g water Thai rice flour (or tapioca flour) shamrock shape cut from edible paper
Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).
Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.
After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.
Once bulk fermentation is over, shape the dough as a round ball. Place in the fridge overnight.
Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, add the shamrock shape in the center, and flour the region around it (I used Thai rice flour). To make the paper stick, you can spray the surface VERY LIGHTLY with water. Score the perimeter of the shamrock and the outer area of the dough, and place in a Dutch oven.
Close the pan and bake at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.
Comments: I used my Supersonic blade to score the dough, but a sharp razor blade will do, of course. This composition of sourdough, with mostly white flour, but a touch of spelt and rye might very well be my favorite these days.
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Moving on, time for cupcakes!
ST PATRICK CHOCOLATE CUPCAKES (from The Bewitching Kitchen)
makes 10 cupcakes
100g all-purpose flour 20g cocoa powder 140g granulated sugar 1/8 tsp salt 40g unsalted butter 1 large egg 120ml milk 1 + ½ tsp baking powder buttercream for topping Mini-golden Oreos painted with gold luster powder + vodka
Heat your oven to 350F and line a muffin tray with cupcake liners.
In a small, bowl, whisk the milk and egg with a fork. Reserve.
Put the flour, baking powder, cocoa powder, butter, sugar and salt into the stand mixer bowl with the paddle attachment. Mix on a medium speed until the butter turns into the consistency of sand.
Pour in half of the milk and egg mixture into the stand mixer bowl with your other ingredients and mix on a slow speed until it all fully combines and becomes a thick paste. Pour the remaining milk mixture and mix on low-speed until the batter is smooth.
Fill the lined pan with batter, a little more than halfway full. Bake for 16 minutes, testing with a toothpick. Leave to cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.
BASIC BUTTERCREAM FOR CUPCAKES
226g butter, unsalted, softened 452g powdered sugar pinch of salt Vanilla extract, about 1 tsp or more to taste a couple or more tablespoons of milk (to adjust consistency)
Place the softened butter in the bowl of a KitchenAid type mixer with the paddle attachment, add the pinch of salt, and whip at high speed for about 7 minutes. It needs to be really soft and lighter. Stop the mixer. Eyeball the amount of powdered sugar, add 1/3 and mix at low speed at first, once the sugar is starting to get incorporated, increase the speed to medium-high.
Add the second portion of the sugar, and incorporate the same way. Add the final portion, start at low speed, clean the sides of the bowl well with a spatula, add the vanilla and increase the speed slowly all the way to high. Whip it until very smooth. Add milk to desired consistency. Divide the buttercream in two portions, dye one with light green, one with darker green. Place both portions over a plastic wrap, enclose them as a sausage, drop inside a large piping bag fitted with an open star tip. Decorate the tops of the cupcakes as shown in the video. Add the gold Oreos.
Comments: I was pretty happy with the way these cupcakes turned out. It was fun to decorate, and to show the process in more detail, here is a little video for you.
Decadent. First adjective that came to my mind after the first bite. It is not a sourdough, relies on commercial yeast, but I would not consider it a bread fit for beginner bakers. The high hydration level makes it very tricky to handle. However, if you don’t mind a little challenge, go for it. Absolutely wonderful!
500g bread flour 520g) water lukewarm 2 teaspoons (10g) table salt 3/4 teaspoon instant yeast 20g Dutch-processed cocoa powder olive oil to coat the bowl 130g chopped chocolate
In a medium bowl, mix the dough ingredients until thoroughly combined and homogenous. The dough starts off very slack and wet. Oil a two-quart rectangular baking dish (10” x 7”) with 1 tablespoon of olive oil. Pour the dough into the dish. If you have a bread proofing box, set it to 72F and place the dish inside it. Cover the pan and allow the dough to rest for 20 minutes.
Perform a first set of bowl folds: use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this about 12 times going all around the perimeter of the dough. Cover the dish and allow the dough to rest for 20 minutes.
To do a coil fold: with wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or “coil”) on itself. Rotate the dish 90°(a quarter turn) and repeat. Continue performing this folding action until the dough feels like it won’t stretch and elongate easily, usually four to five times. Cover the dish and allow the dough to rest for 20 minutes.
Repeat the coil fold. Cover the dish and allow the dough to rest for 20 minutes.
Repeat the coil fold one last time. Cover the dish and allow the dough to rest for 20 minutes.
As gently as possible, turn the dough out onto a work surface spritzed with water. Gently coax the dough into a rectangle about 14” x 10” with the long side facing you. Sprinkle the dough evenly with the chocolate. Fold one of the short sides into the center, then fold the opposite third over the first, like you were folding a business letter.
Fold the dough a second time by bringing the top third of the dough down towards the center, then bringing the bottom third up to cover the top portion (another letter fold). Return the dough to the oiled dish to rise for about 80 minutes, until puffy.
Gently turn the dough out onto a heavily floured surface. Sprinkle a generous amount of flour on top of the dough and roll the cut sides of the dough on the floured surface so no sticky spots are exposed. Tuck any visible pieces of chocolate into the dough to prevent them from burning.
Working as gently as possible, use a bench knife or other sharp knife to divide it into eight pieces. Place four pieces on a sheet of parchment, leaving space between them. Repeat with the remaining four pieces of dough, placing them on another sheet of parchment. Let the rolls rest at room temperature for 2 hours, uncovered.
Heat the oven to 475F with a baking stone (or steel sheet) inside. Carefully slide the four rolls (still resting on the parchment) into the oven onto the stone or steel. Allow the other rolls to continue to rest.
Bake the rolls for 20 to 25 minutes. Remove from the oven to a rack to cool. Bake the remaining 4 rolls. Allow the rolls to cool completely.
Comments: I have made the original Pan de Cristal last year (check it out here). As soon as I saw the recipe at King Arthur’s site, I knew I had to try it. This bread is not sweet, the chocolate brings almost a smokey quality to the bread, but when you happen to bite into a morsel of chocolate that did not quite fully melt into the crumb, you know it is the key ingredient. Do not expect to be able to shape the rolls, divide them and let them be. The bread is great without anything but a little butter, flaky salt, a little Brie cheese, or if you are into jam, apparently cherry jam would be awesome with it. Like most breads, it freezes superbly well, so make it and enjoy it for days and weeks to come!
This wonderful bread was inspired by The Perfect Loaf, but I modified it quite a bit. Check his site for the original, which makes two loaves and includes a few extra instructions I omit.
SCALDED BUCKWHEAT FLOUR AND HONEY SOURDOUGH (adapted from The Fresh Loaf)
for the levain: 27 g whole wheat flour 27g water 27g sourdough starter
flour scald: 23g buckwheat flour 37g boiling water
autolyse step: 320g bread flour 95g whole wheat flour 270g water All of the flour scald
main dough: 45g water 9g salt all the level 40g honey
sesame seeds for decoration (optional)
Prepare the levain: mix and allow it to ferment for 3 hours. At the same time make the buckwheat scald by mixing the flour with boiling water. Mix well into a paste. Cover and reserve.
Do the autolyse step: Combine flours, water, and scalded buckwheat in the bowl of your KitchenAid mixer. Use your hands or the dough hook to mix the ingredients until the flour is all incorporated. Cover and let it at room temperature for 1 hour.
Add the levain, additional water (hold some back and see if the dough can take the full amount), salt, and honey. Turn the mixer with the dough hook and knead for 3 minutes in low-speed. Turn the mixer off, wait for 5 minutes and turn it on again at low-speed for 3 to 5 more minutes. Remove a small portion of the dough to monitor fermentation.
Ferment for 3 hours (I used my proofing box set at 78F), with folds at every 30 minutes. Allow the dough to sit undisturbed until it increases by 50% in volume. I left mine for a total of 6 hours.
Pre-shape the dough, allow it to rest for 15 minutes and shape as a ball. Place it in the fridge overnight.
Next morning, freeze the dough for 20 minutes to make it easier to handle. Spread black and white sesame seeds over parchment paper. Invert the dough on the seeds, roll to coat it well. Slash if so desired.
Bake in a Dutch oven at 450F for 30 minutes with the lid on, remove the lid and bake for another 15 minutes.
Allow it to cool completely before slicing the bread.
Comments: We loved this bread! It has a smoky quality, probably due to the scalded buckwheat flour, perfect for ham or smoked salmon. It is hearty, very flavorful, with a nice crumb and perfect crust. I highly recommend you try this recipe, or go for the original from The Perfect Loaf, that has a much higher proportion of whole-wheat, and uses malt syrup and aniseeds.
Bewitching Kitchen 