I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature, my bread develops better flavors. My starter is 20 months old now.
This week I mixed the "usual" bread dough, but to a 300 gram flour loaf, I added 2 TBSP of Extra Virgin Olive Oil (EVOO) to the mix. What a beautiful difference! The dough was softer, and the final product had a much more supple crumb. I highly recommend trying this! Next week I'm adding EVOO with some fresh basil leaf.
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I also use 1/2 water 1/2 milk with the addition of olive oil. the crumb is fine and soft, with a great chew. I also brush the tops of the dough with butter after forming the loaf for the second rise. Butter does not soak in and keeps the dough soft before baking. I like to keep the internal temp between 190 and 200 degrees, this keeps the bread moist with a fine crumb and I enjoy it for sandwiches. after about two days it gets used for toast, French toast, or dressing for the evening meal.
Love this site, always great to connect with others who love to bake with sourdough
Evoo & basil ? plus toast pine nuts, parmesan and garlic then named it pesto sourdough bread, yumm..y !
Can't wait to know your result . Enjoy Baking !
Would you mind sharing the recipe for Pesto Sourdough Bread?
[quote]HopesHope:
Would you mind sharing the recipe for Pesto Sourdough Bread?[/quote]
Not at all....
I pretty much played it by ear. 200 gram flour loaf, then I added 2 TBSP EVOO, 2 heaping TBSP chopped basil leaf, 1 TBSP crushed garlic, and approx 3 oz pine nuts. I put these with my flour, water, salt and starter into a food processor and mixed, proofed, then baked as usual. This was my first loaf trying it, BTW.
It turned out every bit as good as it sounds. I took it out of the oven just as Super Bowl kickoff started, and it smelled heavenly, and went over hugely. No dipping sauce needed for this recipe! It's a little weird eating green bread, I must say.
I really think the best improvement I've made this year in my sourdough loaves is the EVOO, though. It makes for a very soft crumb. My wife has asked me to make it this way from now on. She loves the chew, and how easily it slices.
Try it with the EVOO before the "Pesto-Bread" recipe, you won't be disappointed.
Greenspyder,
This is the recipe i use for pesto ( but lately, i never really meassure them, just use my insting and tounge :))
2 garlic
200 gr walnuts/ almond toasted (rarely used pine nuts, extremely expensive in my country)
1/2 tsp salt
pinch freshly ground blackpepper
300 gr olive oil
100 gr grated parmesan cheese
400 gr fresh basil leaves
Put about 1/4 of fresh basil and everything else in a blender, pulse, then the rest of basil in 3 batches.
(this make my blender work easier). That will result a lot of pesto, i use to divide them in 8 pack then keep frozen for months. I spread them on pizza / /bruchetta, or dressing my spaghetti, but i never try to put it in the dough, curious though. I'd like to hear from you if you gave it a try.
Happy Baking !
Thank you for the recipe and I will let you know once I bake it how it came out.
I have used EVOO in breads, and like the way the dough feels when working with it, as well as eating it.
I will probably use pastachio nuts in mine as pine nuts are also expensive here in Canada. I really think they are expensive everywhere.
I bet Pea Pesto would also be good in using in bread.
Thanks again....