starting again

final prove

I haven't baked bread for six months - moved to a temporary house with a bad oven., then moved to new house with no oven. At last, new oven has arrived and a new starter is being put into production. These are my first loaves for six months, and the dough is not quite right I don't think ... Perhaps it's my baking mojo and perhaps I need a little time to get it back. I am looking forward to testing my new oven and baking some really delicious-looking breads from Bourke Street Bakery.

Whilst waiting for these loaves to prove, I've been re-reading Bourke Street Bakery and realised I have been repeatedly making mistakes in the past. I've used strong white bread flour instead of organic stoneground and I haven't been dissolving the yeast in some warm water before making the sourdough dough. After today, when I start the new starter, I'll use organic stoneground flour which is what they suggest and as they say in the book, if one is going to go to the trouble of making a sourdough starter, then getting hold of the best possible flour is logical.

Today's flour used is a strong white bread flour from Allinson and it's been fine in the past.

In the meantime, this bread will probably be quite OK. The recipe is for a semi-sourdough which uses yeast as well as starter and plain flour. And my old nemesis of not reading a recipe properly has come back to bite me again. Up until now, I have thrown the dry active yeast, salt and water in with the flour and starter. I really should have been putting the yeast in 10% of warmed water first.

But having proved and baked my semi-sourdough, it rose much more than I expected -

merger

It'll be interesting to see this cut tomorrow. But at least I now have proper bread. Honestly, I vow to NEVER have that commercial crap in my house again.

And the new oven is great. It is gas and I could not be happier. I have always had to cook with an electric oven, fan-forced or not, and I have to say that I never want to cook with electricity again.

From now on, things are looking up.

lunch today

quickest tastiest lunch

This is a great combo.

Sourdough toast, toasted rye bread, toasted bagel, Ryvita, Krispy roll, any crispbread etc.
half a mashed avocado
sliced tomato
finely sliced red onion or spring onion
torn basil leaves
sea salt
freshly ground black pepper


Looks boring, tastes fantastic.

Try it.