CHEESE AND PESTO EMMER ROLL-UPS, AND A SPECIAL COOKBOOK REVIEW

I don’t think I stopped smiling from the moment I started writing this post, to the time I hit publish… The cookbook I am reviewing today was written by a dear friend of mine, Elaine, who bakes and blogs from the UK. I had the pleasure of meeting her in person last year when the biggest adventure of my life took me to a certain tent. At that time, right in her kitchen, she broke the news that she was going to write a cookbook, the final negotiations were just taking place. And now, a little over one year later, it is out there for the world: Whole-Grain Sourdough at Home, by Elaine Boddy!  She gave me permission to share one recipe here in my little virtual spot, so without further ado, let’s get to it…

CHEESE AND PESTO EMMER ROLL-UPS
(published with permission from Elaine Boddy)

makes 8 rolls

for the dough:
50g active starter (at 100% hydration)
300g water
400g bread flour
100g emmer flour
7g salt (I used 10g)

for the filling:
100g pesto of your choice
200g grated cheese of your choice
(my addition: black kalamata olives in pieces)

In the early evening, in a large mixing bowl, roughly mix together all the dough ingredients, leaving the dough shaggy. Cover the bowl and leave it on the counter for 1 hour.

After an hour or so, perform a set of pulls and folds on the dough, inside the bowl. It will be sticky, but stretchy. Cover the bowl and leave it on the counter.

Over the next few hours (3 hours or so), complete 3 more sets of pulls and folds on the dough, covering the bowl after each set. The dough will be nicely stretchy and will easily come together into a firm ball each time. Complete the final set before going to bed.

Leave the covered bowl on the counter overnight, typically 8 to 10 hours, at 64 to 68F.  The next morning, the dough is ready to be used to make the rolls. Use immediately or refrigerate to use later.

When ready to bake, heat the oven to 400F (convection) or 425F (regular oven). Sprinkle water over your countertop, using a bowl scraper of your hands, gently ease the bubbly risen dough from the bowl onto the counter. Use your fingertips to start stretching and pushing out the dough, until it becomes a rectangle that measures about 16 x 20 inches, and has even thickness all over.

Dot teaspoons of pesto over the dough, spread the cheese and kalamata olives (if using). Roll up the dough from one of the longer edges toward the other to make an even roll of dough. Using a sharp knife cut the dough into 8 pieces. Place them gently, cut side down, on a baking sheet lined with parchment paper.

Bake for 20 to 25 minutes, or until nicely browned. Remove from the oven, and enjoy while still warm.

ENJOY!

to print the recipe, click here

Comments: When it comes to sourdough, I am for the most part pretty conservative. With this recipe, I realized I’ve been missing a whole universe of goodies that sourdough can bring to the table. Elaine shares several options of fillings for these fun coiled creatures, but of course the possibilities are endless. Spices, nuts, meats, roasted veggies, anything you fancy, just spread, roll, bake and enjoy! Pay attention to the level of liquid included, refrain from adding too much oil or stuff that might get a bit watery, because that might interfere with the bake. But using her basic recipes as starting points, you will have no issues.

The roll-ups were delicious, they smell absolutely amazing during baking, and the texture is quite a bit softer than a regular sourdough bread (which turns someone who wears braces into a very happy camper!).  Elaine says they are best enjoyed fresh on the day they are baked, but I can tell you that they freeze very well and if you warm them in a low oven, they come back to life in excellent shape…

I made two additional recipes from her book, which I will share as “teasers”.  Just the pictures and a brief overview.

THE WHOLE-WHEAT AND EINKORN MASTER

I am always weary of recipes that use a high proportion of whole-wheat flour, because it is so easy to get hockey-pucks and heavy loaves. But I decided to give this one a try, even though it has almost 56% whole-wheat in its formula.

In this composite picture you can see the beginning of the dough (cute scraper available on her site), with the typical, coarse texture given by the whole-wheat. It mellows with the foldings, and next morning it will be all bubbly and ready to be shaped and baked.  The bread is AMAZING (yes, all caps), particularly with smoked salmon. In fact, there is something about the combination of whole-wheat with einkorn flour that reminded both Phil and I of a nice rye bread. Excellent! It definitely exorcized my fear of hockey-pucks… Thank you, Elaine!

And now, for the third recipe I made from her book…

SPEEDY SEED AND OAT CRACKERS

Aren’t they the cutest things? Super simple recipe, your starter does not even have to be at its peak, you can use it and have these crackers ready in no time!  Plus, you can change the seeds according to your taste. Apart from oats, I used pumpkin seeds, black and white sesame seeds.

I baked them slightly less than I normally would, so that they ended up softer. Because… braces… (sigh). Definitely a great recipe to have in my repertoire.

Overview of Elaine Boddy’s book

Elaine breaks all the rigid rules you might have heard before on sourdough baking. First, if you use her method, you will not discard any starter ever. I know, who could imagine that?  Second, she shows you can bake excellent bread without pre-heating the Dutch oven (which I also never do), and without pre-heating the oven!  She bakes most of her loaves (the oval and round ones, not the crackers and coils) starting from a COLD oven. As she says, it takes a bit of a leap of faith, but try it and see how you like it.  My oven heats extremely slowly, so what I did with that Einkorn loaf was to turn it on, and just finish preparing the bread to bake. By the time I stuck it in the oven, I think it was around 175F inside, not fully cold, but definitely not blazing hot.  It is a great energy-saving method, no doubt.

The book starts with a description of the flours and how to make a sourdough starter, both using regular white flour and all sorts of whole-grain variations. That is followed by a series of questions and answers that cover pretty much all those nagging doubts that might scare a beginner sourdough baker.  Great introductory chapter!

Welcome to my Master Recipe… In this chapter she covers her basic, uncomplicated, unfussy method, with plenty of pictures so you can have a clear understanding of how to succeed in your own kitchen. She offers two basic approaches, a “Same-Day-Sourdough” and a “Super Lazy” version. The chapter ends with a troubleshooting section, that will be very useful if you are a beginner, but also might give some pointers to those who bake sourdough regularly but might run into ‘issues.”

The Master at Work… In this chapter Elaine offers many variations of her basic recipe, by adding seeds, nuts, cooked grains, and playing with different combinations of flours. From this chapter I baked the Whole-Wheat and Einkorn loaf, which she made in oval shape, I went with round. I might even consider going for her 100% Whole Wheat (I need a bit of psychological preparation to try that one, though). From this chapter, my eyes are set on the White Spelt Poppy Seed Master and the  Oat-Crusted Einkorn Master. They are two beautiful examples of sourdough baking…

Baby Master Sourdough Boules… In this chapter she offers recipes to make smaller breads, they all contain 300g flour and are proofed in a small banneton, but any round container will do. They are all adorable and perfect for a household with two people.  My favorites in this chapter are: Khorasan and Golden Flaxseeds, Roasted Cashew (looks amazing), and Einkorn Chia Seed Baby Master.

Master Sourdough Focaccia… All recipes in this chapter should ideally begin the day before you intend to enjoy your gorgeous focaccia. Spelt and Cheese is calling my name, although Whole-Wheat, Tomato and Garlic Focaccia is also tempting.  I would use kalamata olives in place of the garlic, but I bet she would not be mad at me… She ends the chapter with an alternative time-table in case you really want to make the whole thing in the same day. By following that method, you can have your focaccia at the table around 6pm. Perfect!

Buttermilk Sourdough Biscuits… In this fun chapter, all recipes can use highly bubbly starter, or even a dormant version that has been sitting in the fridge for a while, up to 7 days. Since the recipes contain baking soda, they rise faster and the sourdough starter will have less impact on the rise, but of course it will add a nice flavor and texture. I absolutely MUST make the Emmer and Za’atar Buttermilk Biscuits. Because… za’atar… But Einkorn, Cinnamon and Cranberry sounds like a perfect Christmas brunch addition…

Sandwich Loaf Sourdough Masters… All recipes in this chapter can be baked in a loaf pan, and end up with that perfect shape to slice and make sandwiches. My favorites are: Oat Milk and Whole Wheat, Coconut Milk and Rye (!!!!), and Almond Milk and Khorasan Sandwich Loaf.

The Simplest Sourdough Rolls… Brilliant, just brilliant!  She uses her basic master recipe all the way through shaping and placing in the banneton, but right before baking she inverts the loaf and cuts into wedges, which makes the cutest little rolls ever!  I intend to bake the Sesame Seed Emmer version in the near future. The chapter ends with an alternative version for “Same-Day Sourdough Wedge Rolls.”

Coiled Filled Sourdough Rolls… From this chapter I picked the recipe featured in this post. I remember when Elaine was developing recipes for the book, she raved about Almond Butter and Banana Khorasan Coils, and now I see the picture and the description in the book… seems like another great one to try this fun preparation.

Swap the Water…  Very interesting chapter, in which she plays with different liquids replacing water. It starts with a Buttermilk White Spelt Master Loaf that might very well be one of the most beautiful breads ever! The picture took my breath away… Note to self: make it. Potato cooking water and beer are other examples found in this section.

Crackers…  Love them all!  What can I say? I was very tempted to use the crackers as featured recipe, but in the end decided to leave them as little teasers. They look adorable and taste great. But I also want to try her Whole Wheat Sesame and Oat Crackers.

Elaine, thank you so much for allowing me to publish a recipe from your first cookbook, hopefully not the last!  Your book is beautiful, the pictures are amazing, and I can sense passion and love for all things sourdough in every sentence of every chapter. I know fully well the amount of work, the commitment and energy you put into it. I can say it totally paid off, and I know everyone who gets your book will lear a lot and have a blast baking from it.

For those who want to order the book, click here.

ONE YEAR AGO: Mango-Hazelnut Entremet Cake

TWO YEAR AGO: Lebanese Lentil Salad and a Cookbook Review

THREE YEARS AGO: Cottage Loaf

FOUR YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

FIVE YEAR AGO: Sichuan Pork Stir-Fry in Garlic Sauce

SIX YEARS AGO: Our Green Trip to Colorado

SEVEN YEARS AGO: Ditalini Pasta Salad

EIGHT YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

NINE YEARS AGO:  Post-workout Breakfast

TEN YEARS AGO: Semolina Barbecue Buns

ELEVEN YEARS AGO: Lavash Crackers

 

 

BLACK CROWN SEEDED SOURDOUGH

I am so excited to share this recipe today! I’ve always enjoyed the look and taste of sourdough bread with a coating of seeds, but they do interfere with a more elaborate slashing of the surface. Since slashing the bread is quite likely my favorite part of bread baking, seeds posed a problem with no satisfying solution. But then, Alex, tent-baker extraordinaire, tagged me on a post on Instagram, as we had been discussing the issue for a while. His tagging started my virtual journey through #sourdoughrose, and I could not wait to try the technique. Basically, a portion of the dough is rolled out thin, brushed with oil.  The main dough is shaped as a ball, and coated with seeds. The oil prevents the film of dough from sticking during baking, so it more or less peels away, to reveal the seeds underneath.  I dyed the outside dough black, hoping for a more dramatic contrast.

BLACK CROWN SEEDED SOURDOUGH
(from the Bewitching Kitchen, inspired by Ana is Baking)

makes one very small round loaf

150g water
55g starter at 100% hydration
100g bread flour
60g semolina flour
55g whole-wheat flour
1 tsp honey
4.5g salt
activated charcoal powder (optional)
seeds of your choice (I used black and white sesame, nigella, and white poppy seeds)
olive oil to brush laminated dough

Dissolve the starter in the water,  add all other ingredients and knead until smooth (by hand or using a KitchenAid type mixer).

Proof at room temperature for 3 hours, folding every 30 to 45 minutes. After 3 hours, remove a small portion of the dough (about 65g) and dye with charcoal powder if you want to make it black. Leave it plain if you prefer.  Roll this portion as a circle (about 6 inches in diameter), then brush the center with olive oil, leaving a margin without oil, so that it will stick to the main dough.

Shape the dough as a round ball, spray the top with water and roll over the seeds that you can spread on a flat tray. Immediately place the ball of dough over the laminated component, so that the seeds are in touch with the oil. Wrap the dough around, place it, seam side up in a banetton and leave it in the fridge overnight. It the dough seems very mad at you, don’t worry, he’ll get over it as the fermentation proceeds.

Next morning, turn the oven to 450F.  Once ready to bake, invert the bread over parchment paper, and score the surface in a pattern that will allow it to open in some interesting way. Make sure you cut all the way to expose the seeded component underneath.

Bake for 30 minutes with steam (Dutch oven closed), then remove the lid and bake for 5 to 10 more minutes. Allow it to cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Obviously, the way you slash the dough will have a huge impact on the look of the final loaf. Most bakers go for the design of a rose, and that was my goal, as  you can see in the picture below:


However, I think my decoration ended more in the direction of a crown. Might be my love for all things Game of Thrones.  I want to do this type of bread again, trying to coach the first slashes in the center to open in a more parallel way to the surface. It will be fun to try other designs also. The bread has a lower hydration level than my regular sourdoughs, so the crumb ends a bit tighter, but I love the softness given by the semolina flour.


I am not sure pumpkin and sunflower seeds could work, maybe they are a big too big, but you never quite know until you try it. Just a few more things in that big list of baking and cooking projects for the future.


As you slice the bread, the laminated dough falls off, so you get bread and some bonus crackers, very delicious too…

Alex, thanks so much for bringing #sourdoughrose to my attention! It is exactly the kind of technique I was hoping for, slashes and seeds, co-existing together in perfect harmony…

ONE YEAR AGO: The Great British Bake-Off is Back!

TWO YEAR AGO: Queen of Sheba

THREE YEARS AGO: Brunch Burger

FOUR YEARS AGO: Mango Salsa with Verjus

FIVE YEARS AGO: Raspberry Bittersweet Chocolate Chunk Brownies

SIX YEARS AGO: Scary Good Pork Burgers

SEVEN YEARS AGO: Review of exercise program Focus25

EIGHT YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

NINE YEARS AGO:  Post-workout Breakfast

TEN YEARS AGO: Semolina Barbecue Buns

ELEVEN YEARS AGO: Lavash Crackers

 

 

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…

 

 

 

CHARCOAL SOURDOUGH

I suppose I’ve resisted long enough. Charcoal baking was a big thing a while ago, I kept seeing all sorts of breads, desserts, drinks using this shocking, funky ingredient. I decided to give it a try and loved playing with it. There is no real taste of charcoal, it is more a visual experience. Charcoal can interfere with the absorption of some drugs, but the amount used in baking is very small, so I would not be worried about it.  If you are into trivia, a French chemist, Mr. Bertrand, first found out the power of activated charcoal to absorb toxins and prevent them from causing harm in animals. Then, in 1813 he went on to do a sort of “chemical performance” live, consuming an amount of arsenic that could kill a horse, but previously mixed with charcoal. He survived to tell the tale and proved the power of charcoal as an antidote. A few years later, another French scientist, Mr. Touery, swallowed a huge amount of strychnine in front of the French Academy of Medicine, and survived it. Gotta love the French!  I hope you try charcoal in your baking, but please, leave the arsenic and strychnine out of it…

CHARCOAL SOURDOUGH
(from the Bewitching Kitchen)

475g bread flour
25 g rye flour
120 g sourdough starter at 100%
10 g salt
2.5 g activated charcoal
380g water

Mix everything with a KitchenAid in low speed with dough hook for about 4 minutes. Adjust consistency with additional bread flour if the mixture seems too loose.

Transfer to oiled bowl and bulk ferment for 4 hours at room temperature, folding the dough at every hour. At the end of four hours shape as a round ball, and place in a banetton heavily floured, sticking it in the fridge overnight.

Invert on parchment paper, moisten the surface with a little water, place a stencil on top. Dust with flour over the stencil, and lift it very carefully. Score the bread in a way that will not interfere with your design.

Bake inside a Dutch oven at 450F for 30 minutes, removed 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: The charcoal powder I got is this one. Beware it is a very fine powder, so when you open the bottle and remove that little inner protection glued to the top, use caution. It flies everywhere. I mean everywhere. You catch my drift. Charcoal drift.  So far, I’ve only used it in bread and crackers (sourdough and regular), and really love the look, although I admit not everyone is fond of it. Some people are just turned off by breads with “unusual” color. As you probably figured it out, I am not part of that crowd.

Charcoal bread next to a cheese platter would look very nice, and of course, what could be better in a Halloween party?  Keep that in mind… I am actually planning my next sourdough charcoal adventure, and it will involve kalamatas. Taking black to the limit!

ONE YEAR AGO: Ispahan Macarons

TWO YEAR AGO: Smokin’ Hot Meatloaf and Homemade Ketchup

THREE YEARS AGO: Banana Bread with Espresso Glaze

FOUR YEARS AGO: Slow-Cooker Carnitas & Paleo Planet Cookbook Review

FIVE YEARS AGO: The Making of a Nobel Reception

SIX YEARS AGO: Fennel Soup with Almonds and Mint 

SEVEN YEARS AGO: Green Curry Pork Tenderloin

EIGHT YEARS AGO: Farfalle with Zucchini and Ricotta

NINE YEARS AGO: Slow-baked Salmon with Lemon and Thyme

TEN YEARS AGO: Hoisin Explosion Chicken

 

 

 

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!