I seem to be able to bake everything well but bread. Even when Gav and I used the bread-maker, my loaves always turned out dense and almost cake like whereas his turned well. Eventually I gave up and let him take on the role of the bread-maker.
Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!
Reading up on the sourdough making process got me thinking that it couldn’t be that hard and perhaps my lack of success in the bread making department will finally be overcome. I decided to use an Organic Rye Flour that I found in the local supermarket.
My first attempt proved to be unsuccessful, which yielded a dense loaf with a ‘gummy’ centre with no proper crust. The loaf was left to bake for almost two hours and refused to dry out. A quick SOS sent out to the forum helped me understand the possible reasons for the gumminess. I may have left the final dough to rise too long. So the next day I tried again.
The second loaf proved to be more of a success, the centre was baked thorough and the loaf had a proper crust.
I think I have a long way to go before I perfect bread-making, and so for Christmas (and my birthday) I have asked for book on bread making.
May 2012 be the year when I finally get the perfect loaf!
The photo above shows the production sourdough from my initial attempt and my second attempt. There is a huge difference in the appearance namely the lack of bubbles in the first one.