Bought a stand mixer last week so I could start making fancy, pretentious hipster bread. This is my second loaf; the first one was devoured before photos could be taken.
It's a basic white loaf, elevated by some techniques I absorbed up by watching videos online and picking the brain of a pro baker friend of mine. The crust is crispy, the interior springy, open-crumbed and delicious, with just enough caraway flavor to add some zing. I really like this recipe, so I wrote it down--I wanna make it again, you betcha!
INGREDIENTS:
560g (392g) bread flour
10g (7g) sea salt
10g (7g) dry active yeast
300g+ (210g)+ fresh water
20g (14g) light olive oil
some caraway seed (to taste)
METHOD:
I took the ingredient list from a YouTube video, decreased by 30% (parentheses), and added the caraway seeds for extra flavor. I added a bit more water, because of the Euro / American flour thing. Soak the seeds overnight in enough water to cover them, retain the liquid and incorporate as part of the water for the dough.
1. combine wet and dry ingredients in stand mixer, micro-adjusting flour / water as needed to get a good, moist dough ball that pulls cleanly away from the bowl. Knead on low speed for 10 minutes.
2. 1st proof: 2 hours.
3. shape, proof again in banneton for 45 minutes to 1 hour.
4. turn out onto preheated baking stone in a 470 F. oven, misting and adding ice cubes to a pan under the bread rack.
5. bake 30 minutes, give or take.
6. cool.
7. devour.
I was gonna egg-wash the surface until I realized that liquid egg doesn't stick to flour..hahaha!
Airy, springy, tangy...
- user-name's Blog
- Log in or register to post comments
That is a lovely loaf! Not a criticism but an opinion: I would bake the crust a tad darker. The crumb looks great!
Cool! Thanks! I was thinking it looked kinda light too. I'll try taking the next one a little further. This is exactly the kind of info from uber-bakers that I joined the board for!
Can I ask a question? My next loaf is gonna be a sourdough raisin cinnamon boule, and the recipe looks really straightforward right up until the bake, where it tells you to 'place the loaf in your favorite baking vessel." Well, I don't know about you, but my 'favorite baking vessel' is my oven. Seriously, I think they want you to use something like a dutch oven or something. I gather that this is a common technique among artisan bakers, but I'm wondering why I can't just use my oven and apply all the same rules and tests I normally use for bread--I mean, the ingredient list is nothing unusual, except for the raisins.
--Thanks again!
as per your usual method but you will get better rise and crust if you use some way to steam your loaf for the first part of the bake.
By the way, be wary of that cinnamon. It is an anti fungal and it loves to do a number on your yeast whether it be commercial or sourdough. If this is a tested recipe, you should be fine but if you made up the recipe, take this into account. My first try at cinnamon resulted in very slow fermentation and flat but delicious loaves.
OK, cool. I guess maybe that 'splains why they want you to let the mixed ingredients sit for 8 hours. I hope they don't mind my linking the recipe. I'm gonna give it a try. My starter is 4 days old and going nuts...basically exploding...kinda cool. --cheers
https://breadtopia.com/sourdough-cinnamon-raisin-bread/