MARBLED CHARCOAL SOURDOUGH

Lately a dramatic, marbled sourdough keeps popping everywhere in the blogosphere and Instagram world. I find marbling pretty cool in cakes, cookies, icings. So, why not take it into bread territory?  Most bakers opt for laminating the two doughs together. I have tried the lamination process and found it a bit too convoluted. To make matters worse,  I never get as much structure and gluten development as I like, so I just took my normal default recipe and used it as a starting point. Read the comments after the recipe, if you are interested in the details. Without further ado, here is my first bi-color sourdough.

MARBLED CHARCOAL SOURDOUGH
(from The Bewitching Kitchen, inspired by many sources)

475g bread flour
25 g whole-wheat flour
100 g sourdough starter at 100%
10 g salt
2 g activated charcoal
375 g water

Mix everything (except the charcoal)  with a KitchenAid in low speed with dough hook for about 3 minutes. Adjust consistency with additional bread flour if the mixture seems too loose. Divide the two in two parts, add the charcoal to half of it, knead until fully incorporated (you can do it by hand or place it back in the KitchenAid for a minute or so).

Transfer the two doughs to individual oiled bowls and bulk ferment for 4 to 4.5 hours at room temperature, folding the dough at every 45 minutes to 1 hour. On folding cycle number 3, incorporate the two doughs together, and continue with the bulk proofing. Fold one last time, shape the bread as a round ball, place in a banetton heavily floured, sticking it in the fridge overnight.

Next morning, heat the oven to 450F. Invert the bread straight from the fridge on parchment paper, dust the surface with a small amount of flour, and slash it with a brand new razor  blade.

Bake inside a covered Dutch oven for 30 minutes, remove the lid, leave it in the oven for additional 15 to 20 minutes, if necessary lower the temp a bit in the final 5 minutes. Cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: As I mentioned, bakers often use a lamination process to marble different colors of dough, or even to add components such as herbs or nuts. One of my issues with the lamination is that the process tends to be quite a bit longer. When I do my initial mixing in the KitchenAid for 3 to 4 minutes, the dough starts with a solid kneading that not only advances the process of gluten formation, but makes the whole thing quite a bit “cleaner.” The dough, once out of the KitchenAid, already handles quite smoothly for the subsequent folding by hand. And I can tell right away if I need any adjustment, just by the way it behaves during this initial step of mixing.

Most recipes that use lamination rely on a long (3 hours or more) autolyse step,  in which you just mix water and flour, then another pretty long proofing after the starter is incorporated. The hydration level of the dough is often higher (you need to add more water to be able to stretch the dough nicely and laminate it), and that forces you to go through more cycles of folding. I sometimes had to do 5 cycles and still felt the dough a bit weak at the end, but by then it was getting so late I had to call it a day and shape it. If you like to try, search youtube, there are countless videos showing the process.

To achieve this level of mixing between the two types of dough, I joined them at cycle 3 out of 4 total foldings. If you prefer both colors to be more uniformly mixed, join them at folding cycle number 2 instead of 3, and be more aggressive with the way you handle it. I can see a Halloween version with pumpkin and charcoal on my horizon…

ONE YEAR AGO: Sundried Tomato and Feta Cheese Torte

TWO YEARS AGO: Blueberry and Mango Curd Macarons

THREE YEARS AGO: First Monday Favorite

FOUR YEARS AGO: In My Kitchen, August 2016

FIVE YEAR AGO: Ka’Kat, a Middle Easter Snack Bread

SIX YEARS AGO: Spinach and Chickpea Curry

SEVEN YEARS AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

EIGHT YEARS AGO: Orzo with Heirloom Tomato Relish

NINE YEARS AGO:  Headed to Brazil!

TEN YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

ELEVEN YEARS AGO: Love me tender…

 

 

 

TWELVE YEARS OF SOURDOUGH BAKING

March 11th, 2020
Twelve years of sourdough and 60 years alive and kicking!

The other day I found a little notebook with handwritten notes about the very beginning of my sourdough days, when I did not have a blog yet. No photos, just remarks about what to avoid, what to improve, the favorite recipes. The notebook is 12 years old, the age of my oldest starter, Dan. I wish I knew how many loaves I’ve baked over these years. What I realize is that I streamlined the process quite a bit, and now settled on a timeframe that works perfectly for me. Mix the dough around 4pm, shape and refrigerate around 9pm and bake next morning, straight from the fridge, into a cold Dutch oven type container, sitting on parchment paper. No more arm burns trying to deal with a screaming hot pan. Sometimes I throw a bit of water or an ice cube inside the pan, sometimes I forget and the fact that the pan is covered tightly with a lid seems to generate enough moisture for a nice crust. In this post, I share two loaves in which I played with color, razors and scissors. I also modified slightly how I mix the dough, and must say that I love the effect it has on the overall “strength” of the crumb. Purists, prepare to be disappointed.


SALLY’S SCISSORHANDS SOURDOUGH
(from the Bewitching Kitchen)

110g sourdough starter at 100% hydration
380g water
50g whole-wheat flour
450g bread flour
10g salt

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the sourdough in it, mixing with a spatula briefly, then add all flours and salt.  Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. You will notice the dough will gain quite a bit of structure even with just 4 minutes in the mixer. Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours, or even sooner than that.

After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand. Use a string to make four lines to mark regions of the bread to facilitate drawing the patters. Use a new razor blade to slash the dough in a leaf pattern, one leaf per quadrant. Then, with very small scissors, clip the outside lines of the leaves. Decorate the inside region with more razor blade slashes.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. You can generate additional steam by spraying the inside of the lid with water before closing the pan.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Loved scoring the bread with scissors! I cannot take credit for it, just noticed a few breads like that in instagram feeds and pinterest, and decided to give the technique a try. I think I could have been a bit more assertive, but to tell you the truth, after I butchered Paul Hollywood’s Cob Loaf in front of the cameras because of excessive enthusiasm, I became slashing-shy. I need some more time to recover and find my mojo.

Moving on…  A similar sourdough loaf with two additions: peanut butter and butterfly pea flower powder. I was so thrilled by the taste and looks of this bread, I cannot wait to bake another loaf.

NUTTY BUTTERFLY PEA FLOWER SOURDOUGH 
(from the Bewitching Kitchen)

110g sourdough starter at 100% hydration
380g water
50g whole-wheat flour
450g bread flour
1 Tablespoon butterfly pea flower powder
1/8 cup peanut butter (crunchy or smooth)
10g salt

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter and the peanut butter in it, mixing with a spatula briefly, then add the flours, and salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. You will notice the dough will gain quite a bit of structure even with just 4 minutes in the mixer. Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours.

After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand. Use a new razor blade to slash the dough in a decorative pattern.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. You can generate additional steam by spraying the inside of the lid with water before closing the pan.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I was a bit worried when the dough showed such intense blue color, but it gets quite a bit mellowed down during baking. The other thing that amazed me about the bread was the peanut smell during baking, very noticeable and pleasant. The idea of using a nut butter came from my friend, Bread Baker Queen, Elaine. She’s been doing it quite often with great results (check her post here) and I finally had a chance to do it myself. The additional fat in the peanut butter changes the texture of the crumb quite a bit. Try it, you might fall in love with it too.

Someone was very intrigued by the color of the loaf. Keep in mind that the blue color is lost on the crust as it gets dark in the oven, so don’t panic thinking that the blue was somehow ruined. Once you slice it, you’ll have a big smile in your face.

Did I say I was going to share two breads today? Well, here’s one more, same recipe as the first, but no scissors. Just some swirls.



I find  sourdough baking one of the most flexible and forgiving methods to make bread. When you use commercial yeast, things happen so fast, you need to be around and on top of it from beginning to end. Once you get a system in place for the slow approach of wild yeast, you will never look back.

As this post is published, we will be in Oahu, enjoying a double celebration trip, 20 years of our wedding anniversary and my Birthday. I feel lucky and grateful for so much. Having the blog to share recipes and thoughts, and friends that make it so special, is the icing on my Birthday cake. THANK YOU!

ONE YEAR AGO: Rainbow Carrots with Rose Harissa

TWO YEARS AGO: Deviled Eggs go Green

THREE YEARS AGO: Tiramisu

FOUR YEARS AGO: Pulled Pork, Slow-Cooker version

FIVE YEARS AGO: The Pie of the Century

SIX YEARS AGO: Bon Bon Chicken

SEVEN YEARS AGO: Leaving on a Jet Plane

EIGHT YEARS AGO: A Pearfect Drink

NINE YEARS AGO: Ming Tsai Under Pressure

TEN YEARS AGO: Paris, je t’aime!

SOURDOUGH FOUR-PLAY

October 16th is World Bread Day!

Sourdough four-play… I should stop giggling now.  A sombrero, a butterfly, a flower and a flaming red loaf were recent playful adventures in our kitchen. The butterfly is still a work in progress, haven’t managed to do it like I imagined, but I have fun trying and a few less than ideal bakes here and there won’t stop me.  All breads were made with the same general technique, but slightly different flour composition.

BASIC SOURDOUGH LOAF METHOD
(from the Bewitching Kitchen)

Dissolve the starter in the water in a large bowl, mixing well until it is well-dispersed. Add the flours and salt, mix with your hands or with a wooden spoon until it forms a shaggy mass.

After 20 minutes, do a minimal kneading, about 10 times or so until the dough becomes smooth. You will now allow the dough to ferment for 3.5 to 4 hours at room temperature, folding the dough every 40 minutes or so. Ideally try to have 4 cycles of folding, if the dough seems a bit too “weak”, incorporate one more cycle of folding.

Let the dough relax for about 30 minutes, and proceed to shaping as a round loaf.

Place inside a banetton well dusted with flour and keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.  Invert the dough on a piece of parchment paper and slash it or use a stencil.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

Below I give you the composition of each of the loaves.

SOMBRERO BREAD

This is a loaf that goes in the direction of a hearty Poilane type bread, but considerably simplified.

100 g active sourdough starter at 100% hydration
390g water
250g whole-wheat flour
200g bread flour
50g rye flour
10g salt

After overnight in the fridge, the dough was slashed in a simple pattern.

 

BUTTERFLY BREAD

 

100 g active sourdough starter at 100% hydration
390g water
250g whole-wheat flour
250g bread flour
10g salt

After overnight in the fridge, dough was slashed to form a butterfly design. Apologies to all beautiful Lepidoptera.

 

HIBISCUS FLOWER BREAD

150 g active sourdough starter at 100% hydration
585g water
675g bread flour
75g spelt flour
15g salt
cocoa powder and water to form a paste

After overnight in the fridge, loaf was brushed with cocoa paste, then a flower stencil placed on top, and a light dusting of white flour made the design.

FLAMING RED SOURDOUGH

150 g active sourdough starter at 100% hydration
390g water
475 g bread flour
25g rye flour
10g salt
powder red food dye + all-purpose flour

After overnight in the fridge, the top of the loaf was dusted with a mixture of flour and red food dye.  A simple scoring (similar to sombrero bread) was applied before baking.  The dough had a very impressive oven spring, probably because I fed the starter with rye flour a couple of times and also increased the amount of starter in the dough.

I loved all these loaves, but I guess my favorite is the Flaming Red Sourdough because it looked so impressive as the bread exploded through the scoring. The small amount of rye gave the bread enough complexity without making it heavy. The only issue is the food dye rubbing off in the fingers a bit.  I might consider other ways to dye the surface, but it’s hard to beat the intense red tone given by the powder.

This method of preparing the dough the day before is hard to beat. If you are spending your Saturday afternoon at home, it’s really no big deal to make it. No need to be precise with the timing for folding the dough, just make sure you give it a minimum of 3 and a half hours of bulk fermentation. Next morning, turn the oven on, plan your design, and don’t forget, no need to heat the pan you’ll use to bake the bread in.  Free yourself from those nasty oven burns… Into a cold pot the dough goes, and I promise you it will all be fine!

ONE YEAR AGO: World Bread Day 2018

TWO YEARS AGO: Slow-Roasted Tomatoes

THREE YEARS AGO: Spicy Cotija and Black Olive Sourdough

FOUR YEARS AGO: Apple Cinnamon Oatmeal Cake

FIVE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

SIX YEARS AGO: PCR and a Dance in the Mind Field

SEVEN YEARS AGO: October 16: World Bread Day

EIGHT YEARS AGO: The US Listeria Outbreak 2011

NINE YEARS AGO: 36 Hour Sourdough Baguettes

TEN YEARS AGO: October 16 is World Bread Day

 

A SOURDOUGH QUARTET

Today I share four different ways to play with sourdough… Different amounts of whole-wheat flour, different ways to slash and decorate it, and a version studded with a mixture of Kalamata and green olives that was probably the winner with the resident bread taster.

First, a loaf that pushes the level of whole-wheat a bit higher than I normally go for. I am calling it 50:50 sourdough, for obvious reasons

50:50 SOURDOUGH
(from the Bewitching Kitchen)

100 g active sourdough starter at 100% hydration
390g water
250g whole-wheat flour
250g bread flour
10g salt

Dissolve the starter in the water in a large bowl, mixing well until it is well-dispersed. Add the flours and salt, mix with your hands or with a wooden spoon until it forms a shaggy mass.

After 20 minutes, do a minimal kneading, about 10 times or so until the dough becomes smooth. You will now allow the dough to ferment for 4 hours at room temperature, folding the dough every 40 minutes, and keeping it covered with plastic. You don’t have to be precise, but allow the full four hours fermentation to take place.  You can do foldings at 40 min, 1h 20 min, 2 hs, 2 hs 40 min, 3 hours 20 min. After that final kneading, leave the dough undisturbed for 40 minutes more, then proceed to shape as a round (or a batard, if you prefer).

Place inside a banetton well dusted with flour and keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand. Score the pattern of your choice.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The amount of whole-wheat flour in this bread makes it hearty and quite filling. I kept the hydration level of the final dough at 78%, because it makes it easier to slash the surface. If the hydration is too high, it’s a lot harder to get a pattern going.  I started from the center and drew a little spiral, not too deep but deep enough to coach the bread into opening a bit. Then I use a brand new razor blade to form the design inside the spiral.  I really liked the way it turned out, and the crumb was more open than I expected.

Next, a very similar formula, but lowering the level of whole-wheat a little bit.

70:30 SOURDOUGH
(from the Bewitching Kitchen)

100 g active sourdough starter at 100% hydration
400g water
350g bread flour
150g whole-wheat flour
10g salt

Dissolve the starter in the water in a large bowl, mixing well until it is well-dispersed. Add the flours and salt, mix with your hands or with a wooden spoon until it forms a shaggy mass.

After 20 minutes, do a minimal kneading, about 10 times or so until the dough becomes smooth. You will now allow the dough to ferment for 4 hours at room temperature, folding the dough every 40 minutes, and keeping it covered with plastic. You don’t have to be precise, but allow the full four hours fermentation to take place.  You can do foldings at 40 min, 1h 20 min, 2 hs, 2 hs 40 min, 3 hours 20 min. After that final kneading, leave the dough undisturbed for 40 minutes more, then proceed to shape as a batard (or a round, if you prefer).

Place inside a banetton well dusted with flour and keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and brush off all the flour stuck from the banetton to keep it as clean as possible. Place the stencil of your choice on top of the bread, shake some all-purpose flour, lift the stencil carefully. Slash the bread in a way that will be compatible with the design. You need to cut one or more reasonably deep slashes to coach the bread to open in those spots.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The overall technique remained the same, but the reduction in the proportion of whole-wheat makes the bread considerably lighter not only in color but also in taste. Since the slashing was going to be a lot simpler and the main decoration would come from the stencil, I increased the hydration a little bit to 80%.

Next, comes a loaf with even less whole-wheat in the formula, but made more special thanks to the inclusion of a good amount of olives, both Kalamata and green. I had never mixed two kinds of olives in the same loaf, and I can tell you this will be happening again soon. Phil decided this might very well be his favorite bread of 2019. It turned out divine, even if I say so myself.

MIXED OLIVES SOURDOUGH
(from the Bewitching Kitchen)

50 g active starter
380 g  water
470 g  bread flour
30 g whole-wheat flour
9 g fine sea salt
150 g pitted green and kalamata olives, chopped
1 tsp Herbes de Provence

Dissolve the starter in the water in a large bowl, mixing well until it is well-dispersed. Add the flours and salt, mix with your hands or with a wooden spoon until it forms a shaggy mass.

After 20 minutes, do a minimal kneading, about 10 times or so until the dough becomes smooth. You will now allow the dough to ferment for 4 hours at room temperature, folding the dough every 40 minutes, and keeping it covered with plastic. On your first folding cycle, add the mixture of olives. You can do foldings at 40 min, 1h 20 min, 2 hs, 2 hs 40 min, 3 hours 20 min. After that final kneading, leave the dough undisturbed for 40 minutes more, then proceed to shape as a round (or a batard, if you prefer).

Place inside a banetton well dusted with flour and keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and brush off all the flour stuck from the banetton to keep it as clean as possible. Place the stencil of your choice on top of the bread, shake some all-purpose flour, lift the stencil carefully. Slash the bread in a way that will be compatible with the design.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: A light crumb due to the smallest proportion of whole-wheat (only 6%), and a hydration of 76% bumped a little bit due to the water content of the olives. The presence of the olives also made me reduce slightly the amount of salt.

Hard not to use superlatives to describe this bread. Green olives are definitely under-appreciated and I admit to this sin. Of course the Kalamatas bring a lot of flavor and moisture, but there is definitely a lot more happening through the slightly sharper nature of the humble green creatures. I did not pay close attention to the ratio of the olives in the mix, but I think it was pretty close to 50:50.  The crumb turned out pretty open and very moist, difficult to eat only one slice, and it went well with pretty much anything we paired it with, including a nice lentil soup made by the husband.

To get the best effect of a stencil design made with white flour, start with the bread inverted from the banetton and delicately but thoroughly brush off any residual flour that might have stayed glued to the surface. Then sprinkle the white flour over the stencil of your choice. If the bread has any flour on the surface, the design won’t be as evident after baking. The other thing to keep in mind is that you need to try and avoid the bread from opening right in the middle of your design. The best way to avoid that is to make a deep slash coaching the dough to open where you want it to. You can never be 100% sure it will work, but that’s your best bet. You can see how I dealt with it on the composite picture above.

Finally, I share a bread that used the exact same formula of the previous one, but no olives. In this case, my main goal was to do a white-on-black stencil design. Some bakers use charcoal powder, I decided to go with black cocoa powder, the kind that is used to bake Oreo type cookies.

BLACK COCOA SOURDOUGH
(from the Bewitching Kitchen)

50 g active starter
380 g  water
470 g  bread flour
30 g whole-wheat flour
10 g fine sea salt

water and black cocoa powder to form a thin paste

Dissolve the starter in the water in a large bowl, mixing well until it is well-dispersed. Add the flours and salt, mix with your hands or with a wooden spoon until it forms a shaggy mass.

After 20 minutes, do a minimal kneading, about 10 times or so until the dough becomes smooth. You will now allow the dough to ferment for 4 hours at room temperature, folding the dough every 40 minutes, and keeping it covered with plastic. You can do foldings at 40 min, 1h 20 min, 2 hs, 2 hs 40 min, 3 hours 20 min. After that final kneading, leave the dough undisturbed for 40 minutes more, then proceed to shape as a round (or a batard, if you prefer).

Place inside a banetton well dusted with flour and keep it in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.

Invert the dough on a piece of parchment paper and brush off all the flour stuck from the banetton to keep it as clean as possible. Make a paste with cocoa powder (preferably dark) and water. Brush the surface of the bread with it, then immediately place the stencil of your choice on top of the bread, shake some all-purpose flour, lift the stencil carefully. Slash the bread in a way that will be compatible with the design.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam.  Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The goal for this bake was to play with a new stenciling technique. After the shaped dough is inverted out of the banetton, simply make a little paste of cocoa powder and water, liquid enough to brush with a silicone brush, but not too soupy.  Then, add the stencil on top and dust with all-purpose flour.  I imagine other colors could be used. Beet powder, sweet potato powder, butterfly pea powder…  I am not sure the red color of beet powder would be preserved during baking, I tried using it in the dough once, and the result was a brownish color with very little to do with my expectations. Worth giving it a try, I am sure. Even if it turns brown, could be still a nice contrast with the white pattern of the stencil. I should mention that there is absolutely no taste of cocoa in the baked bread.

The bread had absolutely amazing oven spring, which in a way messed up the design a little, but a baker should never complain of too much oven spring, since that can upset the Gods of the Sourdough and result in failure after failure for months to come. Yeah, I am a scientist. Very pragmatic. But I try to keep a sense of humor.

Final remarks: these loaves use a very simplified method.  I did not do autolyse, and did not bother adding the salt later, it all went into the dough at the same time. As you can see from the photos, I got enough oven spring and a nice crumb using these shortcuts. Also, I never bother waiting for the shaped bread to sit at room temperature before baking, or keeping the oven at 450F for an hour before baking. Some bakers insist those steps are important for a good bake. They are not. Once the oven reaches temperature, my cold, shaped bread goes in. It amazes me that people would waste so much energy heating up an oven to very high temperature for a long time before baking their loaves. Trust me, it is not at all necessary.

ONE YEAR AGO: When bad things happen to good people

TWO YEARS AGO: Sweet Potato “Hummus”

THREE YEARS AGO: Cauliflower Crust Pizza

FOUR YEARS AGO: Silky Rutabaga Puree

FIVE YEARS AGO: Bon Bon Chicken: Light and Spectacular

SIX YEARS AGO: Red Wine Sourdough Bread with Cranberries

SEVEN YEARS AGO: Award-Winning Sourdough Baguettes

EIGHT YEARS AGO: Country Rye (Tartine)

NINE YEARS AGO: Penne a la Vechia Bettola

 

 

 

 

A STAR FROM ENGLAND IN THE BEWITCHING KITCHEN

Kit Harington? You’d think? Well, that did not happen (Sally fans herself). But another superstar from England did arrive, albeit inside an envelope. Star, the sourdough starter produced by my dear friend Elaine, from foodbodsourdough.  I wasted no time. Opened the package, refreshed my new baby, made my first loaf a couple of days later. The starter is really powerful, I love it.  For my first adventure with Star, I chose a turmeric-scented loaf, full of black sesame seeds.

BLACK SESAME TURMERIC SOURDOUGH
(from the Bewitching Kitchen)

200 g sourdough starter (at 100% hydration)
325 g water at room temperature
450 g bread flour
50 g dark rye flour
9 g salt
1/2 tsp turmeric
30 g black sesame seeds

Dissolve the sourdough well in the 325 g water. Add the flours, salt and turmeric, mix until a shaggy dough forms. Leave 10 minutes undisturbed.  Add the sesame seeds and mix well by kneading/folding.

Leave to ferment for 4 hours with folding at 40 minutes, 1 hour and 20 minutes, 2 hours, and 3 hours. At the end of four hours, shape as a round loaf, and place in a banetton, seam side up. Transfer to the fridge and leave it overnight (about 12 hours).

Remove the shaped dough from the fridge as you heat the oven to 450 F.

Invert the dough on parchment paper, slash and bake with initial steam (I use a covered Dutch oven for 30 minutes, then remove the lid).  Bake for 45 to 55 minutes, reducing the heat if necessary to 425 F.

Cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments:  Elaine’s Star Sourdough starter comes in a very nice package containing the dried up sourdough in small pieces, and a beautiful card explaining how to deal with it. A little water, a little flour, and you are done for that day.  The composition photo above shows in the bottom right the starter just a few hours after the first refreshment, and on the bottom left what I found on the morning of the day I made the bread. Star maybe missed his Mom and wanted to leave me?  It definitely seemed like it!

I used my regular method of folding the dough. As for slashing, the sesame seeds definitely prevent too much artistic input, as they make slashing a bit trickier, so I opted for a more random approach. The bread had tremendous oven spring, and when it was cooling, it sang “The Song of My People”, as great bread always do. I love it when it happens.

Phil went crazy for this bread, thought that the crust in particular was perfect. It turned out thinner than most sourdoughs I usually bake (no idea why), and the taste was spectacular. The turmeric flavor is quite subtle. Saffron would be equally nice too, I just did not think about it in advance to soak a little water with saffron threads and have it ready.  I prepared the dough on a Friday, end of the day, and the bread was in the oven by 6am next day. Nothing beats the smell of fresh bread to start a weekend.

Elaine, I wish you all the luck with your new adventure! For those who live in the UK, Elaine is offering sourdough baking classes in her home in Milton Keynes, north of London. She offers basic and advanced classes, so anyone will find a reason to join. She is a natural teacher, and passionate about sourdough baking. If I lived closer I would take her advanced class for sure.

Here is the address of her new website and Facebook group (closed group, she loves to get new members). In her site you can find all the information for her classes and how to order Star (she ships worldwide).

ONE YEAR AGO: Hommage to the Sun