A choice of bread this morning, soft white bread made with creme fraiche for the toothly challenged one with a series of dental appointments to come and a hybrid sourdough/yeast with a good proportion of Swiss Dark Flour for me. Why the hybrid? It’s what I do when there is a big bowl of perfect starter waiting and it’s late and I don’t want to be baking retarded loaves in the morning. I just add a pinch of yeast, put the little oven on to its lowest temperature of 30 C and move the bread on a bit quicker and that way I can bake it before I go to bed and have a quiet morning.
I know it’s not considered to be ‘real’ sourdough, but it sure is real bread as far as I’m concerned. Commercial yeast is very useful and if it helps you get to where you want to be then use it if you want. I do this, particularly in these circumstances. Is it better to chuck the starter out, knowing it won’t be any good in the morning or better to use it and some yeast to fit in with your needs? It is important that one doesn’t pretend that a hybrid loaf is a pure sourdough though and I wish that our labelling laws were stricter on that. I am happy to buy hybrid bread if it’s good quality but I want it labelled as such. In fact a little information about the process on the label would be beneficial to all consumers. What do you think?
Our baking styles are all so personal and I get tired of the hardliners who want to say this is real bread, or that isn’t real bread. We all know what bad bread is, good bread is more open to definition in my view.
I am replete with delicious toast, dry cured bacon and some home grown tomatoes fried in the bacon fat. My Sunday is off to a good start.
What do you have for breakfast on your days off?
If anyone wants to know more about these two breads here is some info:
To make Dan Lepard’s sour cream sandwich loaf the recipe is here. I doubled the quantities and then divided the resulting dough by three to give me three good sized loaves that I baked in 2lb high sided loaf tins as i didn’t want the huge top I got the last time I made this loaf, stunning though it is, the slices didn’t fit in the toaster!
To make the Swiss Dark Loaf as above
- 250 g mature white sourdough starter
- 210 g lukewarm water
- 2 tsp of spraymalt light (optional)
- 300 g strong white flour
- 200 g Swiss Dark Flour (a light brown flour from Shipton Mill with very little bran visible in it)
- 10 g seasalt
- 1 tsp of quick action yeast
- Mix all together well.
- Leave the mix to hydrate for 15 minutes.
- Do three light kneads over half an hour, or two, whatever you feel like.
- Leave for another 90 minutes or till almost doubled.
- Shape into two small loaves and pop into well floured baskets.
- Heat oven after about 45 minutes to 210 C. I put a baking sheet in the oven this time and baked on that. I was too tired to get the baking stone out.
- Bake once the loaves look well risen, I had mine in a warm space at 30 C so they were ready to go after an hour.
- Bake for 35 to 40 minutes. Put a little metal tray in the oven and fill with boiling water once the dough goes in.
- Leave to cool on rack overnight and breakfast is waiting in the morning.