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ok, today was a real success.
1 tbsp honey in 400ml warm water, stirred in instant yeast, sat on sunny window ledge for 20 mins, nice and yeasty and formed a bubbly cake.
500g spelt wholemeal mixed with 1 tsp salt in a large bowl, added in watery yeasty mix and roughly mixed with spoon. added 1 tbsp olive oil, roughly mixed. added in 2 tsp cider vinegar, mixed by hand and turned out onto a cold worktop.
the dough was wet and very pliable, kneaded for 5 minutes, then into an oiled bowl covered with clingfilm. rested in a warm place for an hour. doubled in size, used a flexible spatula to get the sticky dough out of the bowl onto the floured worktop. 2-3 minutes knocking back and shaping then into a 2lb oiled and floured loaf tin. covered in oiled clingfilm and sat on top of the stove while the oven was heating to 220degC (fan).
Placed a bowl of water into the bottom of the oven. when the dough had doubled again (30 mins) placed on middle shelf in the oven, turned it down to 200 and set the timer for 35 mins.
removed, turned out, nice hollow sound from base, left on rack to cool for an hour.
results: more open structure, no denseness at base, not so cakey, moreish :)
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Nice one. Made sourdough English muffins like these. Delish.
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FYI I prefer the title 'Bread Guru'.
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The Poolish Princess
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I ordered a 16kg sack of rye flour which arrived a couple of days ago. I had planned to make a 100% Rye sourdough loaf but bottled it and went for 60% to start with. The rest was strong white flour. I haven't tasted it yet but it smells pretty good.
100% Rye next week. Probably.
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That looks superb but where the hell do you store a 16kg sack o' flour?!
I'm at the stage in our kitchen where you have to open all the cupboard doors slowly due to suicidal spices or a Tupperware explosion.
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For anyone wanting to start sourdough but without a starter, they could do a lot worse than this http://bakerybits.co.uk/new-baking-products/fresh-sourdough-starter.html
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Seems a bit of a pisstake. I have however in response to @inchpincher considered buying their massive flour storage tubs
http://bakerybits.co.uk/bakery-equipment/flour-tubs.html -
yor a massive flour storage etc...
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Made a spelt sourdough yesterday. It was wet and flatish, first prove got a bit interrupted.
Still ate it like the fat bastard I am.
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To gain space for a tub I'd have to bin the girlfriends bread maker and that's really making a rod for my back.
@lynx it was a wholemeal spelt, seived to remove the bran (I think that's what it was). You're right, I didn't kneed it enough, got bored after 15 mins. Tastes nice but will probably cheat with the Kenwoods dough hook next time.
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People still knead bread?
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Isn't 2x the amount of dry, i.e. those sachets are 7g and I use 15g fresh to 500g flour.
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I wasn't making a (terribly shit) joke, I just haven't kneaded bread for a few years now.
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didn't kneed it enough, got bored after 15 mins
for my wholemeal successful loaf it was a wet (500d/400w) sticky mix with appx 5 mins knead
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I think it's because spelt is especially lacking in gluten so it requires mega-massage. Anyway, still got half the bag left so round two begins tomorrow.
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The food programme on Radio 4 this week is worth a listen - they were talking about this amongst the general chat about wheat strains
http://thegraindivide.com/ -
Mrs Pharoah loves seedy bread so I chucked some poppyseed into the sourdough then any other seeds I had to hand on the top. Then this happened
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inchpincher
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Here comes the bread bully. The patron of poolish. The spelt svengali. Can't you stop trying to control people for once in your life?