Give Us This Day Our Daily Bread

[Stanley]

I love the miracle of fermentation. I well remember the problems it gave me when I made wine out of some Vostizza currants that weren't selling when I was Open All Hours at Sough. Exploding bottles!

[PanBiker]

The starter is still going strong, last stirring day today then feeding and division day tomorrow.

[Stanley]

Ian, some cheese starters have been going for over a century...

[PanBiker]

Yes, I am aware of that, today is feeding and division day. Jean is calling to pick up a scrubs parcel so I will pass on a portion to her. She says she has always fancied having a go at sourdough recipes bu has never got on with it. I will pass on bread and cake variant recipes along with it.

[Stanley]

[PanBiker]

Well, Jean has got her portion of starter (300ml cream tubs are ideal) and hints and tips for a bit of sourdough alchemy. I have my portion ready to accept all the other ingredients for my cake which I will just have to check that we have them all before setting to. I have returned the spare 400-500ml to a Kilner jar for future use, going to try some scones next I reckon.

[PanBiker]

Scones worked well so it was back to bread for the next session. I was planning the basil and coriander loaf next so I got fresh basil from Aldi yesterday on our weekly shop. It was already cut so had a finite life. I thought my plan was thwarted when I got the PM appointment for my boiler this morning but as it turned out Tom was gone by 2pm.

I went to Chaudreys this morning and got two bunches of fresh coriander as well as a bit more veg. A quick calculation, 2.30pm, 4 hour first rise, knock back shape and second prove overnight so I made a start. Dough is on it's first rise now and I will revisit it at about 7- 8pm tonight. The kitchen has a fantastic smell of fresh herbs.

I kept a bit of the basil back to add to my steak and potato pie that I am making for tea. Spare coriander will go into a couple of curries we are planning for tomorrow.

I fed my starter again for the next effort whenever that may be. Current project of Sourdough Basil and Coriander bread should be sorted tomorrow, I'll put a picture up when it's done.

[Stanley]

I must have posted my thanks for the two scones Ian delivered in another topic. They were superb with butter and Apricot Conserve.

[PanBiker]

Yep, you put it in the Scones thread! Thanks for the feedback.

[PanBiker]

I think it's still active! Trying to escape.

[PanBiker]

I put my sourdough loaf in the oven before Tom came to the boiler. 220C, set the timer for the 30mins required:



Oven was correct temperature and I had the water bath in the bottom. What you might call a well developed crust! The loaf was done after the 30 mins but should have had another 10mins at a lower temperature. I think this may be due to the amount of herbs I put in the dough.

Anyway, proof of the pudding is in the eating so a test slice when it had cooled:



Basil and Coriander Sordough - it's OK but I will keep my eye on the next one I do.

[Stanley]

As my mother often said "Not burnt, just well done!".

[plaques]

Tried all kinds of herb mixtures with in our bread making days. Rosemary and sage , either separately or together, but not large quantities just enough to flavour went down very well.

[Stanley]

Chopped olives and nuts is a goody.

[PanBiker]

I feel a Bloomer coming on, I might chuck some seeds in it in which case it will not strictly be a Bloomer. Decisions, decisions.

[PanBiker]

Decision made, it's a proper Bloomer, just on it's first rise and about to be knocked back.

[PanBiker]

Left it for just short of three hours for it's second rise. Worth the wait I reckon.

[Stanley]

Looking good Ian!

[PanBiker]

Next time I do a bloomer i will split the dough and make two smaller ones. It will be easier to put one in the freezer. I underestimated the rise on this one. Still only 500g but it expanded well, must have done a good job on the knead. Two slices of that are going to have bacon and egg in them for lunch.

[Stanley]

Don't tempt me! My idea of the perfect buttie!

[PanBiker]

I baked six Milk Loaves and ten Sourdough Fruit Scones this afternoon. I didn't have enough self raising flour for the scones, half of what I needed. So I supplemented the shortfall with plain flour and a couple of teaspoons of baking powder. It doesn't look to have done them any harm. In fact, I think I have nailed that particular recipe.

[Stanley]

Impressive....

[PanBiker]

The attentive will have noticed that the picture only shows nine scones. The tenth was the "tester" or runt of the batch made from the "not enough dough for a full one" remains. Always consumed straight out of the oven, just to make sure the others aren't poison. I had one after my tea then put four in the freezer and kept the other four out for current consumption.

[PanBiker]

We finished the last of the sourdough loaf I made the other day yesterday.

I set to and mixed up for a bloomer but decide to put some seeds in it. Here it is after mixing and kneading, back in the bowl for it's first rise.



The mix is for a single loaf but I decided to make two smaller ones so that I could shove one in the freezer. Here they are, knocked back divided and nearly ready for the oven after their second rise.



I gave them a quick water spray and coated them in flour, then three slashes on each to open up the crust and stop them splitting at the sides. Thirty minutes later after baking with a water bath underneath I have them on the cooling rack, kitchen smells fantastic!



One in the freezer to join the stock, I now have two small milk loaves, one tear and share garlic round and the seeded bloomer for future consumption.

[Stanley]

A rival for the Artisan Baker.....
Later, You're dead on trend Ian! Sourdough bread baking was the subject of Prayer for the Day on R4.