Can you believe I have gotten so far behind? There are some sourdough’s you won’t ever see as they have fallen into the past. I am still working on my book, revamping my website, which is a huge undertaking, writing out recipes, testing new dough mixers and starting homeschooling with my children next week. So you can see why I am behind!
This batch of sourdough bread was done with a new (to me) Bosch mixer. I have been wanting to get the different mixers to compare them. I usually use one for several weeks/months to get a really good idea of how it works. However, I could tell right away that mixing the dough in the Bosch mixer was going to take less time and be more tricky. It mixes too fast for good sourdough. It is probably fine for regular bread, but sourdough needs less mixing and more gentle mixing than regular bread doughs. The mixing for ingredients has the dough already getting too mixed, so after autolyse, I just mixed for one minute. Anyone out there with a Bosch doing sourdough should be more careful about mixing or I should say overmixing. I think if you get to know it really well, it can serve fine for sourdough though. You need a bigger batch than with the K-tec to work the dough well. You can even do a one loaf batch in the K-tec and up to about 6 -7 lbs of dough. You can do more dough with the Bosch and actually have to do more dough or the hooks might not do a good enough job (on a smaller batch). I will have to use it longer to let you know. I have also been trying the Electrolux mixer and have some opinions abou that mixer too. Anyway….
Here are the pictures of the last two batches I made up, in the picture at the top and the ones below:
This batch of bread was made up using the Northwest Starter.
It is a basic white recipe like the one used on my website.
The loaves weighed in at 1 lb 10.5 oz each.
A batch I made up earlier in the week is called Honey Roasted Malt Sourdough. I used some honey roasted malt berries that my husband brought me from the brewery shop and ground up the berries coarsely. I added them to a basic white recipe and also added some milk to the recipe. This batch was made up using San Francisco Sourdough starter:
This bread was really delicious with the added honey roasted malt berries it also smelled heavenly. I made sure to add the ground berries to some boiling water and then cool before adding to the dough, or the malt would have completely broken down the dough’s gluten, as there was a whole cup of the malted berries added.
Have a great day!
Filed under: Sourdough Baking |