I always get beautiful loaves with this recipe, I suspect the messy walnut inclusions help with releasing the ear, 😄. It’s the standard SD recipe for me, just watch out and adjust bulk fermentation based on your environment temperature and your starter strength. Recipe 300g bread flour (I use mostly Japanese bread flour and Bob…
Tag: starter
Red Wine Sourdough
A beautiful, delicious loaf that gave an awesome spring in the oven. Red wine does interfere with fermentation, so I have increased levain percentage and then compensated with reduced hydration. Red wine also lends depth in flavour and goes really well with sourdough. Recipe 300g flours ( I used 130g malted flour, 170g Japanese bread…
Yoghurt Wholemeal Bread (overnight starter)
This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal particles. Dough is wet and sticky, flour surfaces very lightly as you work the dough….
Crusty Country Wholemeal Rolls
I made these for my parents. They have 0g sugar and only 2g olive oil. But they don’t lose out in flavour at all, the long starter fermentation gives it depth and the crusty and soft chewy bite makes it great for eating on its own or dipping in sauces. Before you start, note that…
Loaf Bread (Poolish starter dough)
Have been trying quite a few recipes like tangzhong, sponge dough, killer toast…. am happy to come across this one using the poolish starter. The dough just feels so right from start to end. Very moist (always good indication when moisture content is high), yet still manageable with lightly floured hands. End result didn’t disappoint…
Olady Bakes 