Soft Wheaty Sourdough

I have a person in my family that prefers soft white bread. I have tried a couple of times to mix up some soft white bread with just a little bit of whole wheat flour added, and some heavy milk (1/2 & 1/2 milk). Each time, I had trouble because I  expected the dough to ferment in the regular time. This time I went along with the dough’s schedule. The first bulk ferment was over seven hours. The second proofing was four hours. The dough rose very slowly. To my great surprise, the bread came out wonderful! I wasn’t able to get the loaves into the oven until 7:00 pm, and we were watching Frankenstein, so my pictures of the finished loaves aren’t too good as we had all of the lights turned off !

Here is the dough after shaping:

shaped dough

Here are the loaves after 3.5 hours proofing:


I slashed down the middle, and poured melted butter over all of the tops:

poured melted butter

Here are the finished loaves:

finished loaves

finished loaves

Here is the bread sliced:

sliced bread

The long wait was worth it! And my picky person is very happy!


Volcano Bread??? Spicy Jalepeno Pepper Sourdough

I have a new recipe! It’s delicious! Spicy Jalepeno Pepper Sourdough is the name of it. I started out with a preferment the night before. Next morning I put the preferment into the mixer and added the rest of the ingredients. I let the dough bulk ferment five hours:


I then poured it out and divided the dough into three pieces. Next, I let the dough rest a little and then pulled it out into a rectangle. I had 8 oz of Jalepeno Cheese cut into large chunks and I put half of the cheese onto the rectangle. I used 8 oz of Jalepeno Cheese for each loaf. Then I folded the dough into thirds:




Then I flattened it out again slightly, and put the rest of the cheese on top, and continued to fold the dough into thirds again.


folding into thirds

When it was done, it was a pretty fat lump. I let it rest a little and then coaxed it into a longer loaf.


dough in couche

I put the dough into the couche and then proofed two more hours.

Here is what I got, this is the first loaf:

first loaf

Here is the second loaf:

second loaf

Here is the third loaf:

third loaf

Here are some closeups:



Here is a picture of the crumb:


My lighting source was the fading, setting sun, not so good, but maybe it helps the bread look like a volcano! 

I will be adding this recipe to the Special Recipe Folder.

Doing my own thing…Walnut Raisin Surprise

Today I just wanted to bake a Raisin Walnut Batter loaf by feel. You know, where you throw in some of this and that until you are happy with the results. This is a very difficult thing for a left brained person to do! However, I must admit, always weighing and measuring everything is hard for me ! I do it, especially for the recipes, but I like to break away and do my own thing sometimes !

I started with about a cup of motherdough starter that was very vigorous, added a 3/4 cup of water and 3/4 cup of 1/2 & 1/2 milk and two large Eggs. I added some All Purpose flour and stirred. Then I put in about 1/4 cup of oil, a Tablespoon of real Vanilla, around 2 teaspoons of Cinnamon, 1/3 – 1/2  cup of white Sugar (we don’t like our sweet breads too sweet so add more if you do ) and 2 teaspoons of salt. I then added All Purpose flour until the batter felt it was at 80% hydration which is about like a thick cupcake batter. Then came the cup of Raisins and cup of Walnuts. I greased a bundt pan and pulled out handfuls of dough (yes, it was that thick) and filled the pan up around halfway.

raisin walnut batter


pan of dough

   I poured on some caramel syrup on top of the dough:

caramel syrup

I proofed the batter for six hours and baked at 375 for 30 minutes then 350 for 15 more minutes.

Here is the Walnut Raisin Surprise Sourdough Breakfast Bread :

Baked Bread

Here it is from the side:

side view

Here are some pics of the interior:



I cooled the bread (cake?) for about an hour and sliced it while it was still warm. I also toasted a piece with butter…..yummmmmmm!!! This Breakfast bread is so very good. The only thing I would do different is put one more teaspoon of Cinnamon in the batter.

The surprise of course, is the caramel syrup. Surprise!!!

Today… Baguettes !

The Australian Forum is having a Baguette bakoff, and I was asked to submit. So today I baked up six one pound Baguettes. I just used the Basic White recipe on my site at : , and I added a cup of motherdough. If you don’t know what motherdough is, do a search on my blog here, there are some other posts about it. I mixed up the dough yesterday, but instead of shaping the loaves and putting them in the refrigerator, I put the whole bowl in the refrigerator and warmed up the dough and shaped this morning.

 overnight dough

I also added the salt just before shaping. I had six pounds four oz of dough, so since I made six – one pound loaves, the 4 oz was made into a miniature loaf by my five year old daughter.

dough pieces

I let the dough pieces rest for about 20 minutes after cutting and weighing them. Then I shaped them into Baguettes. I probably don’t do it right, but since no one has ever shown me, I just do it my way:

first shape

next shape like this

then roll out longer and pinch over

I fold over and pinch a seam tightly each time I roll it longer. Then I put it into the couche:


Here are all of them finished and proofing:


Then slashed and into the oven:


I started with one loaf because I felt the rest could use a bit more proofing, but I had to start or the last would have been overproofed. So here is the first loaf:

first loaf

Then I popped two into my oven, here they are after the first five minutes:

two loaves

So when these were done I had three:

three done

Here are all six Baguettes together:

all five baguettes



Here is the crumb:


Much fun to bake, I must do this again!!

Oh yea, here is my little daughter’s loaf, isn’t it cute?

little loaf

Super Sourdough Rye Success

Well after my flop yesterday, I still didn’t have any bread that would work for sandwiches….so back to the drawing board or mixing bowl, as it were !

I mixed up some Dilly Rye Sourdough which is a variation of my Dill Onion Rye. It bulk fermented for six hours. I poured out the dough and here is what the dough looked like, it was 6 lbs 6 oz (just right for dividing into three loaves) :

dough ball

I shaped it into three loaves at 2 lbs 2 oz each :

three loaves

Next morning after refrigeration the dough was already quite risen but I still proofed two more hours:


I then slashed:


I had preheated  my oven on low for an hour and then on high for another hour. It was cool in the house so the extra heat didn’t go to waste! Here is the first loaf:

first loaf

Second loaf:

second loaf

Third loaf:

third loaf

As you can see, the dough performed wonderfully and the bread came out great. The slashes have a nice “grigne” to them and the loaves have great loft:



Here are all three loaves together:

all three

The crust is crisp yet chewy, the crumb is airy and soft. This bread is wonderful!


Oh Flop!!

Well I did a flop! I was working with a new sourdough recipe and it was supposed to be a soft sandwich like bread so I put some creamy milk and mashed potatoes in the dough. I scalded and cooled the milk and also added some melted butter. The first day it did take all of the six hours to bulk ferment, but it smelled great and was filled with bubbles. I shaped the bread and refrigerated overnight. Next morning even after six whole hours it still wasn’t doubled, but it was soft and bubbly. So I finally just baked it. Dud! I knew it would be, it didn’t have any oomph left. I think it would have turned out great if I would have shaped and baked it as a one day sourdough. I will have to try it again because, I put it sliced on the table for dinner and my family went crazy over it saying it was the best tasting bread ever etc. I told them sorry, I am not making flops again! But I should try it on a one day schedule. I think the waiting six hours for it to raise made it wonderfully sour. Anyway, here is my flop:


Here it is sliced:

flop sliced

Here is a closeup of the crumb:


Well I got raves for the taste, so I guess it was what you could call a successful flop!

Sourdough Hoagie Rolls

I made up some Coastal loaf recipe to make some Hoagie Rolls. I didn’t ferment overnight, it was a one day raise and bake. Coastal loaf recipe has some whole wheat in it so it is not a really white crumb. I started the mix at 6:30 am and then bulk proofed until 12:30 pm. I then shaped the little loaves and put them all in my couche:

hoagie rolls

I was done shaping by 1:00pm and proofed the Hoagies until 3:00pm. Then I baked the rolls four at a time and then for the last two batches, three at a time. The recipe made 14 6 oz rolls altogether. Here is a row of rolls showing the first ones baked on the right and each set of rolls going to the left were baked 30 minutes apart. The first rolls were proofed for 2 hours, next two 2.5 hours, next two, 3.00 and last set on the right were baked at 3.5 hours proofing. I am mentioning this because it is dealing with something we are talking about on the forum. We are discussing why some slashed loaves do not have defined slashes while others do. As you can see from these rolls going from right to left…. as the rolls proofed more and the oven stones were more thoroughly heated through, the rolls had a better oven spring and a more defined slash or “grigne”.  Here they are:


 The first ones baked also spread apart more.

Here is a closer view:


Here is the crumb, I was able to get some sunshine next day:


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