|Sourdough tartines ready to be toasted for breakfast|
Baking bread is my new passion. Started off with simple pizza dough to sandwitch loaf, to sourdough boule. The learning process is full of highs and many lowsssss. There are days where my loaves rise nicely and days where out came a rock, a supposed baguette turn flat just like flip-flops or days where I have nice crunchy crust but no oven spring. Then slowly, it improves.. slowly the crumbs starts from pieces of cooked dough to airy crumbs, holes are starting to appear then Tunnels!! The process is long and there are many failures but I am lucky to have a loving family who always encourage by consuming whatever bread or dough I put on the table (or they have no other choice?? Lol)
|This is a country boule but my slash is still not there yet..|
|Nicely proofed waiting to go in the oven|
- Take the tub out of the fridge, let it warm up 30 mins. Turn out dough on to lightly dusted work surface.
- Cut into 2. Preshape the pieces into balls and let them rest, covered, for 20 minutes.
- Shape the dough into balls and place them, seam-side-up, into floured cake pan or linen-lined baskets.
- Cover and proof for an hour. Do the finger test by pressing lightly into dough: dough that springs back immediately and leaves no indentation indicates underproofing. If the dough springs back somewhat but still leaves a discern indentation then it's proofed properly - with just enough rise left to give you some nice oven spring. But if the indentation just stares back at you you've probably let it ferment too long.
- Preheat the oven at 220C with baking stone. You will need steam for a nice crust. For the steam, you can either spay the oven door every 2 minutes for the first 10 minutes of baking or you can poor some boiling water in to the lower tray of the oven. Since I am baking with a mini oven, I spray the walls of the oven.
- Just before baking, turn loves out from the linen lined basket onto a patchment paper dust with semolina, slash the loaves two or three times. I use a non-stick cake pan, so I just slide the pan on to the baking stone and bake.
- Bake for 10 minutes with steam, and another 15 – 20 minutes at 200C without steam, until the crust is golden brown. At 25 mins, take the loaves out and tap at the back of the loaf, if sounds hollow means it's cooked. Put them back into the oven without the baking pan with oven door ajar for another 10mins.
- Cool on a wire rack until completely cool then slice and enjoy!
|Still a little hot but can't wait to slice open to see the crumbs..|