Last year i had permission to hold a promotional class consisting of colleagues family and friends with the idea that fellow TFL member Ross (ROSS-N-ROLLER) would come along and do an article that we could submit to the local paper prior to a November date for a class on Sour Dough.
Ross and his partner Janice came along and we had a great evening together.
Ross's article follows
We are experiencing some pretty hot weather here in the West at the moment but i did find time to bake.
I was impressed with the 36 hr baguettes that were featured recently on TFL, i retrieved my s/d culture from the deep freeze here at work and it proved to be a little sluggish to start with, taking 3 or 4 days to come out of its christmas holidays slumber.
I did a half size of tx farmers dough and here are the results, still not as good as the others but quite acceptable and very tasty.
Hi Folks
i was reminded by work colleauges that i had not baked for a little while and that they were feeling deprived of some nice bread. So with that thought ringing in my ears and the thought that i hadn't baked since i had changed my feeding regime for the sourdough culture where it now spends more time in the cool room than out, coming out for a couple of days for a few feeds and going back in the fridge for a longer stay.
I invited friends for dinner tonight Friday, I promised them a roast tomato soup and fresh bread, and followed by a (home brew) guiness and steak pie with fesh veg from the garden. Anyway we had got to Friday morning and i couldnt see myself getting a chance to knock up a batch of bread at work so i decided to call at a relatively new sourdough bakery in South Fremantle The Wild Bakery on my way to work.
Following on from the visit by Ross and Janice to Challenger Institute for an evening "Introduction to Sourdough" i had asked Ross to bring me a sample of his sour dough culture so that i might give it a run.
The dough was a 5O% Wholemeal dough that i mixed and allowed a bulk ferment in the cool room overnight and took around 24 hours after mixing, No stretch and folds were administered any way it felt good to quite good to handle although a little sticky but a bit of semolina and flour took care of those problems.
i decided to make a sour dough in preparation for a promotional baking class in a couple of weeks.
So in the morning i fed the culture with some whole rye flour so as to have the right amount for a mid day mix, 400g of culture 400g of ryemeal and 800 ml of water this was part by error but also i reckoned that it would allow a quicker fermentation.
So whilst i was waiting for the 50% Wholemeal feta and olive to bake i thought i could easily make another dough so i decided to try something different i would make this dough and do a bulk ferment with no stretch and folds and see what we ended up with.
Last week it was time to bake again time to use the culture that i look after at work, to be in readiness for an evening class "Introduction to Sour Dough"
The dough itself was the simple 3:2:1 Flour : Water :Culture the only difference was to step up the water by a further 100ml the salt was 2% other additions were Butter 2%,Turmeric powder @ 0.25% i decided on the Turmeric to possibly contrast the Feta cheese @ 4% and black olives @ 2%
Hi FOLKS
I responded to a post by Khalid the other day that started with reference to flour bags and a job as an apprentice of cutting up the heavy hessian bags that the rye flour and rye meal used to come in, they were 150lb bags in those far off days.The hand mits are used by the men working the 40 - 50 tray travelling ovens also the 40 tray peel ovens for protection from the hot tins or trays but also needing to have their hands and fingers free for alternately loading the oven.
hands free to pick up things tins or trays to load ovens
