Hi all.
Recipe suggestions for two simple, possibly original (or partly original as is often the way :) sourdough breads are required for the bake beginning Sunday 30 April, 2006. Please let the forum know if you have any ideas.
"Forest Bread" is a well-tested favourite of mine and I would like to share this with everyone towards the end of the bake. The original version is simply a wholewheat loaf with a rye component. The rye is prepared in a particular way and that is what makes the recipe so special. It is usually made as a tinned loaf.
Our two additional recipes could be lighter-style breads, and possibly freeform (?)
I will be in Brisbane today finding a few more materials to help with the coming "group bake". The culturecam needs work to make it a functional tool, amongst other things.
Note: The Beginner's Page has been updated
http://sourdough.com/beginners-guide
Graham
Replies
Two first class recipes from other bakers that have frequented this forum
Dan Lepard's Mill loaf (or a version thereof)
http://www.danlepard.com/forum/viewtopic.php?t=726
Mick's benchmark sourdough
http://www.danlepard.com/forum/viewtopic.php?t=652
both of these are mixed white/wholemeal loaves.
If you felt like making a white sourdough (I am a sucker for an open white loaf) you could try the recipe that I posted as Pane Francese or the variation that Tully worked through, using 100% white flour
http://sourdough.com/forum/topic/46
cheers
Dom
Or in english, "french bread" :)
My french formula pulled from mine own backside:-
Five hours from mix (FDT=26°C) to the oven with 40-50 minutes in a prover is my usual procedure.
[quote="KazaKhan?®©"]
Five hours from mix (FDT=26°C) to the oven with 40-50 minutes in a prover is my usual procedure.
[/quote]
HHMMMMM....maybe that is why you don't see any difference between regualar commercial bread and sourdough bread!
Hi Graham, I have a newbie recipe posted here:
[url]http://www.northwestsourdough.com/basicwhite.html[/url]
However since this is an Aussie forum, you should ask Bill, he has a great beginners Aussie bread.
What about it Bill?
Teresa
[quote="northwestsourdough"]
HHMMMMM....maybe that is why you don't see any difference between regualar commercial bread and sourdough bread!
[/quote]
Hmmm, maybe you're making the wrong assumptions about the bread I bake. Is there somewhere I've indicated that all the dough I work with is brought to this temperature? Also where I have I said that I don't see [i]any[/i] difference?
[quote="KazaKhan?®©"]
[quote="northwestsourdough"]HHMMMMM....maybe that is why you don't see any difference between regualar commercial bread and sourdough bread!
[/quote]
Hmmm, maybe you're making the wrong assumptions about the bread I bake. Is there somewhere I've indicated that all the dough I work with is brought to this temperature? Also where I have I said that I don't see [i]any[/i] difference?[/quote]
Sorry KazaKhan, it seems to me that saying "Five hours from mix (FDT=26°C) to the oven with 40-50 minutes in a prover is my usual procedure." is really more of a way of trying to use sourdough as a regular yeast leavening. Maybe you should try a different procedure if you are unhappy with the results of a hurried method. Graham will help you if you have patience to follow his beginners diary. He knows his stuff and will help dispel some of the frustration you seem to be having.
Teresa