Monday, November 15, 2010

White Semi-sourdough Bread

I used one quantity of semi-sourdough dough from the Bourke Street Bakery cookbook to make these baguettes, wreaths and knot rolls.

White Semi-sourdough

540g white sourdough starter
680g white bakers flour
275ml water
5g dried yeast or 10g fresh
12g sea salt

Combine all ingredients except the salt and form a dough ball.
Turn out onto floured bench and knead for 10 minutes.
Cover with plastic and rest for 20 minutes.
Press out to a rectangle, scatter over salt and then roll up and knead for 5 minutes.
Rest for 10 minutes, covered.
Knead for a further 5 minutes until you can create a window with the dough.

Divide the dough into seven even sized portions, form into balls and rest covered 20 minutes.
Preheat oven to full.

Flatten each piece into a rectangle double its width in length. Fold one end over a third onto itself and the other end over the first fold so you have another smaller rectangle with the seam facing you.
'Crimp' the dough along the long side folding it towards you. Do this about three times to make a long baguette, then roll out to create more length, about 25cm long. See shaping baguettes here.

Place on floured linen cloth seam side up and prove for 30 minutes until dough springs back when lightly poked.
Roll onto a peel or rimless baking tray so they are seam side down and slash with a sharp knife.
Slash either diagonally across the width about 6 times along the length, or slice the baguette every 5cm almost all the way through to create a wreath: then fold over every second portion of dough (see picture below).
Make any other shapes you like.

Slide onto baking stone and spray oven with water.
Bake for 15 minutes then turn around and further bake 10-15minutes till golden brown.

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