PAN DE CRISTAL

Posted in Breads by sallybr

For a long time I’ve fllirted with the idea of working with a sourdough at 100% hydration. What’s the big deal, you might ask? First of all, in bread lingo, the hydration level reflects the amount of water in relation to total flour. Total flour then becomes the amount considered as 100%, and all ingredients are listed in proportion to that amount. If a bread calls for 500g of flour and 250g of water, it is at 50% hydration. Usually, if you look at recipes for sourdough bread, that level sits at 65% to 70%. If you want to see what increasing the level of water from 65% to 100% does to a dough, simply mix 100g of flour with 65g water and play with it. Now do the same with 100g flour + 100g water. It is a totally different reality… Anyway, without further ado, this is my first adventure with a sourdough bread containing 100% water. The famous “Pan de Cristal”.

PAN DE CRISTAL
(from The Bewitching Kitchen)

makes four loaves

400g strong flour
400g water (divided in 350g + 50g)
10g olive oil
10g salt
100g starter (at 100% hydration)

Mix the flour with 350g of water in a bowl. Use a dough whisk or your hand to mix it until no dry bits of flour remain. Let that sit for 45 minutes at room temperature. Mix the salt with the 50g water and reserve.

Add the sourdough starter, incorporate by kneading into the flour/water mixture. Add the remaining water/salt in 3 additions spaced by 10 minutes, mixing with your hand. After the last amount of water is added, wait 10 minutes and add the olive oil .

The dough is ready for bulk proofing. Place it in a square pyrex dish sprayed with olive oil. Perform coil folds every 45 minutes. You should do five to six cycles of folding, as shown in the video. Transfer the dough to the fridge overnight

Next morning, place parchment paper over your countertop, and flour the surface of the dough, as well as the parchment paper. Flip the dough onto the floured paper, then divide it with a bench scraper in four pieces. Each piece should go into a separate piece of floured parchment paper for easy moving into the oven. Cover the pieces and let them proof at room temperature for 45 minutes.

Heat your oven to 450C with a baking stone over the rack. Bake the bread with steam for 10 minutes, the reduce the temperature to 425F and bake for 20 minutes more.

Let it cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Below you can watch a video of the last cycle of “folding” before placing the dough in the fridge for its overnight beauty sleep.

It was quite a challenging dough to work with, but I am pretty happy with the outcome. Make sure to flour the surface quite a bit before diving the dough into four pieces.

The crumb was very open and airy, the bread is delicious and was perfect for pulled pork sandwiches on the 4th of July… If you like to have a little bread baking challenge, I highly recommend this recipe!

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31May2025

INFINITY TECHNO SOURDOUGH

Posted in Breads by sallybr

I love a gadget. I cannot lie, and I am not ashamed to admit it. Some are huge disappointments, and end up forgotten or donated. But most show up to play on a regular basis. Today I join two gadgets to make sourdough: the Sonic blade adapter and my beloved electric turntable. Watch a short video of the action right below the recipe.

SPIRAL TECHNO SOURDOUGH
(from The Bewitching Kitchen)

480g bread flour
20g spelt flour
10g salt
370g water
80g sourdough starter at 100% hydration

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 in it, mixing with a spatula briefly, then add the two types of flour, and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.

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. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F. Invert the dough over parchment paper, sprinkle tapioca flour over it for a very light coverage. Next, use a brand new razor blade to score 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: Of course, there is no need for a turntable but it was a ton of fun to use it, plus it allows me to bring that baby to play in more ways than cake and cookies. The Sonic blade works well and I do use it often, independent of the turntable. It makes a very clean, sharp cut, perfect for intricate designs. You can read more about it and find ordering info in this post from my past.

ONE YEAR AGO: Incredibly Easy Times Two

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7Feb2025

YOGURT AND PISTACHIO SOURDOUGH

Posted in Breads by sallybr

Inspiration for this delicious bread came from the one and only Elaine Boddy, through her book called EVERYDAY SOURDOUGH which you can find here. I made just a few modifications in the formula (she used walnuts, I wanted to incorporate pistachios), and the method, because I always leave the dough in the fridge overnight and bake first thing in the morning. Her book is absolutely full of great ideas, and I have reviewed it right after publication (check it out in this post).

YOGURT AND PISTACHIO SOURDOUGH
(slightly modified from Everyday Sourdough)

75 g sourdough starter at 100% hydration
240g water
125 g low-fat yogurt
500 g white bread flour
50 g pistachios, coarsely chopped
10 g salt

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead on low speed for about 4 minutes. Transfer to an oiled bowl and let proof at room temperature for 4 and a half hours, with folds every 45 minute or so, no need to be precise.

After the last fold, keep it at room temperature for a full hour, shape as a round boule or batard, and place in a banetton. Leave for another hour at room temperature, then retard it in the fridge.

Next morning, bake at 450F straight from the fridge, slashing right before baking. Bake covered for 30 minutes, remove lid and bake for 15 minutes more. Allow to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: This is one tasty bread! The yogurt makes the crumb softer, with a nice taste that goes well with the pistachios. Husband adored it, and so did I… Huge thank you, Elaine, for allowing me to publish this little variation of your recipe!

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5Jan2025

CHEDDAR & JALAPEÑO SOURDOUGH + COOKBOOK REVIEW

Posted in Breads, Cookbook Reviews by sallybr

I am beyond excited about this blog post because not only it features one of the very best sourdough breads I’ve ever baked, but it allows me to review Elaine Boddy’s FOURTH cookbook (click here to order The Sourdough Bible), published just a couple of weeks ago. Without further ado, take a look at this beauty!

CHEDDAR AND JALAPEÑO SOURDOUGH BREAD
(printed with permission from Elaine Boddy’s The Sourdough Bible)

50 g (¼ cup) starter
350 g (1½ cups) water
500 g (4 cups) strong white bread flour, plus more for dusting
7 g (1 tsp) salt, or to taste (I used 10g)
Filling 200 g (1 cup) grated cheese
100 g (¾ cup) sliced jarred jalapeños, well drained (I used 80g)

In a large bowl, roughly mix together all the dough ingredients. Cover and leave the bowl on the counter.
After 2 hours, perform a set of pulls and folds on the dough. Cover and leave once again.

After 1 hour, perform two more sets of pulls and folds. Cover the bowl again and leave it on the counter after each set. Leave to proof until the dough has doubled in size. Once doubled, place the bowl of dough, covered, in the fridge for at least 1 hour.

Sprinkle flour over your kitchen counter. Ease the risen dough from the bowl onto the counter. Use your fingertips to push out the dough, until it becomes an 18 x 12–inch (46 x 30–cm) rectangle and an even thickness all over. The dough will want to pull back as you stretch it; continue to pull it gently, being careful not to make holes in the dough. Sprinkle the cheese and jalapeños filling evenly over the stretched dough. Roll up the dough from one of the shorter edges toward the other to make an even roll of dough. Lift the dough and place it, smooth side down, in the banneton. Cover, and refrigerate for at least 3 hours to proof again. Transfer the cold dough to your lined pan, and score it.

If you’ve chosen to preheat your oven, heat to 425°F (220°C) convection or 450°F (230°C) conventional. Bake at the above temperatures for 50 to 55 minutes from preheated. Or, if baking from a cold start, bake for 55 to 60 minutes. Remove from the oven and pan, and allow to cool fully before slicing.

ENJOY!

to print the recipe, click here

Comments: If you’ve never mixed a sharp cheese with pickled jalapeños and invited them both for a little sourdough party, you are missing quite important things in life. It is a brand new year, do what is RIGHT! The bread is simply outstanding, I normally exercise restraint when consuming bread, but I will admit I had zero power against this baby.

The level of spice was just right for us, I used slightly less than Elaine did, about 20% less. Use the sharpest, best Cheddar you can find. The color of the crust is enough to make a grown up cry in anticipation of great things to come.

The bread uses the method of lamination to incorporate the goodies, although as Elaine says, you could conceivably just add everything as you mix the dough. She is always making sure you can go the simple route if so desired. That brings me to her masterpiece, The Sourdough Bible.

THE SOURDOUGH BIBLE

I adore the cover! So modern, and unusual, incredibly stylish… But what really matters is what’s inside, so let’s take a tour together.

The book is divided in three parts. Part I will explain simply everything about making a starter, keeping it alive and using it to make dough. If you know someone who flirts with the idea of embracing sourdough baking but feels insecure, this book is the best gift ever. Anyone will be able to produce a healthy sourdough starter using her detailed explanation. Even if you are an experienced sourdough baker, you will find great tips and suggestions in this section of the book, like how to use different flours, swap the water for other liquids, laminate, add seeded crusts. Wonderful source of information.

Part 2 is where all the recipes will be. It starts with her MASTER RECIPE, which is the essence of all her breads. The master recipe is like a canvas that she uses to create more complex variations, not only in flavor, but shape. This section of the book has a huge number of photos of the process involved in each bread, beautiful shots, on a blue background that makes the white dough shine. A pleasure for the eyes, and dense with info and details.

Here are some of the recipes included that made my mouth water: Whole Grain Spelt and Poppy Seed Loaf, Beer and Mixed Grains Loaf, Rye and Caraway Loaf, Cheese and Jalapeño Loaf (featured today), Chocolate and Chili Loaf (OMG, must absolutely make this one), Cranberry and Hazelnut Loaf, just to name a few.

Her series of mini-loaves is wonderful, starting with her Master Baby Loaf, and moving on to Whole Grain Spelt and Seeds, Cumin and Carrot Loaf, and other tasty options to make a small loaf, great if you don’t have a huge family, or if you just want to experiment with new flavors.

Moving on, she introduces breads that are baked in a loaf pan, starting once again from her Master Sandwich Loaf Recipe, and adding complexity as new ingredients are added. Enriched Brioche-Style Loaf, Potato Water Spelt Loaf, Cheese and Chipotle Ketchup Babka (Sally faints!) are some examples included. Have I mentioned the photos are gorgeous?

So that brings me to
THE TEASER RECIPE

This tiny little bread is made in a mini-pan with the shape of a cube. I am soooo totally in love with it, the flavor was outstanding, and what a fun bread to make…

This one is her Whole Grain Spelt Cube Loaf. Several other recipes using this pan with or without a lid are waiting for you, so place an order for her book, if you haven’t yet already. For instance, you can use the cube pan to make a Chocolate-Filled Vanilla Swirl Loaf, or a Banana Walnut Swirl Loaf. All adorable… What are you waiting for?

Focaccia: Amazing collection of goodies. From the master recipe she creates Red Onion and Chive Focaccia, and playing with small versions she shares Blue Cheese and Fig Baby Focaccia, so cool for a dinner party. In another departure of shaping, you will find Wedge Rolls, a super clever way to deal with a batch of sourdough. My favorite of this section is the Seeded Wedge Rolls, for sure. I need to bake a batch.

Yet another creative way to play with the concept of bread, Elaine makes a series of “Snug Rolls” , in which goodies are incorporated by lamination and the rolls treated as you would a cinnamon roll type bake. Garlic Butter, Cinnamon Rolls, Cheese and Caramelized Onion Jam are some examples of “snug rolls” in this part of The Sourdough Bible.

Maybe you rather have your rolls kiss gently instead of hug together? Go for her series of “Round Rolls” that features Herby Za’atar is there… Whole Grain and Chocolate Hot Cross Buns, both called my attention right away.

Flatbread and Pizza comes next, from the Master Recipe to variations such as Herb and Parmesan Flatbreads, Spinach and Goat Cheese Pizza, Pomegranate Molasses Roasted Vegetables Flatbread.

If you think Bundt pans cannot bake sourdough bread, think again. Elaine puts them to great use, making showstopper loaves with all sorts of flavor and flour combinations. Chocolate Orange Loaf, Cheese and Pickle (I am sure we would LOVE this one!) and, ready for this? A COOKIE LOAF! Just amazing…

This part of the book closes with recipes using discard sourdough, and my favorite is the Uzbek flatbread, as I have those gadgets and love putting them to use. Crepes, Chocolate Chip Rye Pancakes, Everything but the Bagel Crackers are other examples.

We arrived at the final, Part 3 of the book. This section covers Tips and Tricks for Mastering Sourdough. No matter your level in brea baking, it is a great source of information, but beginners in particular will benefit from it. Essentially every single question a person might have about sourdough baking is covered in this chapter. A must-read.

I have every one of Elaine’s books, but I will have to say she outdid herself with The Sourdough Bible… it is a must-have for anyone interested in sourdough baking, and the best source for beginners because it offers a simplified, straightforward approach to sourdough, without unnecessary complications and endless, rigid rules. Go have fun in the kitchen, bake great sourdough bread, let Elaine be your guide!

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29Nov2024

FALL LEAVES PANCH PURAN SOURDOUGH

Posted in Breads by sallybr

PANCH PURAN SOURDOUGH
(from the Bewitching Kitchen)

500g bread flour
350g water
75g starter at 100%
9g salt
1 tsp pinch puran spice mix

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 in it, mixing with a spatula briefly, then add the flour, salt and spice mixture. 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. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.Place a parchment paper on top of the dough, a flat baking sheet, and invert the dough, flipping it out of the banneton. Flour the surface of the dough, score with a razor blade, and 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: I love the yin-yang feel of this design which is quite popular for batard-shaped loaves, you can see examples everywhere in social media. Coupling razor blade with small scissors is all you need to get this simple look going.