I made up some one day sourdough batter bread with onions and cheese, yum!
I mixed up the dough at 10:00 am and four hours later it was proofed:
I used all bread flour and used my North West sourdough starter in the dough. Using all bread flour was necessary for the weight it had to hold with the cheese chunks and onions. It made up about 5lbs 6oz of dough at 81% hydration.As soon as the dough was proofed, I stirred in the onions:
I stirred all together with my hands, the gluten was well developed and stretchy, the dough was nice and soft without being sticky.
I filled the bread pans about half way with the batter:
It took three hours to proof because of the weight of the onions and cheese chunks. Here is the bread within 20 minutes of being baked:
Here are the loaves baked up:
Here is a picture of the inside:
This is a wonderful sourdough bread. There is so much variety in using your sourdough starters. Don’t limit yourself to just baking a sourdough white!
Filed under: Uncategorized |