I have to admit that this is a bit of a cheat, but the speed and predictability of rising and proving compared with “real” sourdough makes it tempting. And the results are delicious …
It’s a mixture of sourdough and yeasted dough, and although it doesn’t have the air pockets and texture of a sourdough, it has plenty of flavour and is far more chewy than a simple yeasted bread.
I received this fantastic book for Christmas which has encouraged me further to explore the potential of rye flours.
All-rye formulae are really quite hard to handle, so I’ve eased myself in a bit with a rye-wheat mixture. Both flours from the excellent Stoates. It’s the first time I’ve ordered rye flour by the 25kg sack!
It was a three-stage process, developing the sourdough over 84 hours. I made a batch of 14 large loaves. Here are the first few fresh out of the oven.
They didn’t rise as much as I’d hoped, so I may need to fiddle with temperatures or hydration to get them to spring a little bit more. But not a bad first attempt at the process.
I have to admit that when it comes to cooking, I’m in Gadget Heaven. But I’ve noticed that one old faithful has become rather neglected of late – the Magimix food processor.
For the next step on my baking journey, I’m going to have a go at Scandinavian flatbreads.
I’ve just taken six lovely sourdough loaves out of the oven, made with Stoate’s Mill organic strong white and rye flours. They smell and look delectable.
I’ll have to wait until tomorrow to try one, though!