i've made this loaf three times now and it's become the one i'll be making regularly each week for general consumption..that's because lately i've become a bit concerned about eating mainly white bread..don't get me wrong i love a loaf of white sourdough but it's something i'd like to reserve for occasional consumption rather than for every day..i don't mind the occasional seeded loaf either but i don't want to feel like i'm having daily visits to the gulags..
ingredients
levain
1 tablespoon (tbs) active starter
100 gms organic white bread flour
125 mls filtered water
final dough
250 mgs levain
250 gms organic white bread flour
100 gms organic wholemeal flour
50 gms fine bulgur
1 1/2 tbs crushed murray river salt
100 mls boiling filtered water
water
method levain
day 1
~ mix the starter with the water and flour, cover, and leave for 16 hours (in summer it will need to be refrigerated)
method final dough
day 2
~ pour boiling water over bulgur and leave until the water is absorbed
~ in the bowl of a stand mixer mix flours, bulgur, levain and enough water to make a shaggy dough
~ autolyse for 30 minutes
~ add salt and mix briefly, rest for 10 minutes, and then mix briefly once more
~ remove the bowl from the stand mixer, cover with oiled cling film or a damp tea towel and set aside for about 3 hours
~ remove the dough onto a flour dusted bench, knead briefly to form a ball, then cover and leave for 15-20 minutes
~ do two stretch and folds with 10-15 minute rest intervals
~ shape the dough into a round creating surface tension, place in a flour dusted muslin lined colander, and leave until a finger pressed into the dough leaves an indentation
~ carefully turn the dough out onto a hot rice flour dusted cast iron surface (or baking stone or tray), dust with flour, and score a circle around the lower perimeter of the loaf
~ cook with steam at 250 deg c for 20-25 minutes, lower heat to 200 deg c, and cook for a further 20-25 minutes
sourdough bulgur loaf
tea with hazel
levain
1 tablespoon (tbs) active starter
100 gms organic white bread flour
125 mls filtered water
final dough
250 mgs levain
250 gms organic white bread flour
100 gms organic wholemeal flour
50 gms fine bulgur
1 1/2 tbs crushed murray river salt
100 mls boiling filtered water
water
method levain
day 1
~ mix the starter with the water and flour, cover, and leave for 16 hours (in summer it will need to be refrigerated)
method final dough
day 2
~ pour boiling water over bulgur and leave until the water is absorbed
~ in the bowl of a stand mixer mix flours, bulgur, levain and enough water to make a shaggy dough
~ autolyse for 30 minutes
~ add salt and mix briefly, rest for 10 minutes, and then mix briefly once more
~ remove the bowl from the stand mixer, cover with oiled cling film or a damp tea towel and set aside for about 3 hours
~ remove the dough onto a flour dusted bench, knead briefly to form a ball, then cover and leave for 15-20 minutes
~ do two stretch and folds with 10-15 minute rest intervals
~ shape the dough into a round creating surface tension, place in a flour dusted muslin lined colander, and leave until a finger pressed into the dough leaves an indentation
~ carefully turn the dough out onto a hot rice flour dusted cast iron surface (or baking stone or tray), dust with flour, and score a circle around the lower perimeter of the loaf
~ cook with steam at 250 deg c for 20-25 minutes, lower heat to 200 deg c, and cook for a further 20-25 minutes
 |
| this was the pattern left on my bench after proving the dough in a colander |
this post submitted to yeastspotting
I love the flour pattern Jane, delicious bread as always :)
ReplyDeleteThe bread looks awesome enough even without that lovely mandala pattern :). You are a bread maker extraordinaire (is that how you spell it?!! ;) ). Love the post and am pinning the bread :)
ReplyDeletethanks trts..but i'm only a beginner..there are those whose bread is truly magnificent..but i agree about the mandala especially because it was not contrived..x
Deletethanks jane..the flour pattern was a lovely surprise..x
ReplyDelete