Yogurt Sourdough Bread

This Yogurt Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker.  Crumb is dry.

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

  90g      Refreshed Sourdough starter (30%)
  83g      Chilled water
120g      Yogurt
285g      Bread flour
  15g      Rye flour

 3.5g      Salt

Instructions

1.    To the stand-mixer (Kitchenaid) bowl, add chilled water, yogurt and sourdough starter.  Mix well.

2.    Add all the flour.
3.    Using the paddle attachment, briefly combine the dough until a shaggy mass forms. (30sec-1min)

4.    Autolyse for 1hour.
5.    Add salt.
6.    On speed 2, using the dough hook, knead the dough for 4min.   Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.

7.    On speed 2, knead 4min, then speed 4, 30seconds.   Chill in fridge for 10min.
8.    On speed 2, knead 4min, then speed 4, 30seconds.  Dough would have become silky and reached windowpane.

9.    Transfer to a glass container.

10.  Bulk proof at room temperature (RT about 29°C-30°C) until double in size, about 2hr

11.  Pre-shape the dough into a boule without adding flour.

12.  Cover and rest the dough for 15min.

13.  Final shape the dough into any shape of your choice, using tension pull.

14.  Dust a proofing basket with rice flour.  

15.  Place the shaped dough into the proofing basket with its seams facing upwards.

16.  Final Proof the dough at RT (about 29°C-30°C) for 35min.

17.  Retard the dough in the fridge for 2hr-4hr.

18.   Preheat the oven with baking vessel to 240°C for 45min-1hr.  (My oven can only reach maximum 220°C with Romertop Clay baker). 

19.  Tip the proofed dough onto parchment paper.

20.  Score the dough.

21.  Take the Romertopf baker out from the oven.

22.  Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf.

23.  Put the lid back and put the clay baker into the oven. 

24.  Bake for 15min at 210°C (the highest my oven can reach with the Romertopf).

25.  Take the bread out from the Romertopf and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

26.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

27.  Voila!  Yogurt Sourdough Bread is ready to be enjoyed!

Yellow Sweet Potato Sourdough bread

This Yellow Sweet Potato Sourdough bread was baked in Dutch Oven.  In a previous attempt, the yellow sweet potato was steamed and the cooked sweet potato was very dry.  As a result, the bread was dense and had poor oven spring.  In this more satisfactory attempt, the yellow sweet potato was boiled instead and the cooking water is used as the liquid required in the recipe.  The bread  rumb is tender and the bread has a much longer shelf life.

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

  80g      Refreshed sourdough starter (40%)
  60g      Yellow mashed sweet potato (25% of Total flour including those in starter)
              (cook the yellow sweet potato for about 15min-20min until fork tender, then mash while still warm)
100g      Chilled sweet potato water (the water from boiling the potatoes)
195g      Bread flour
    5g      Rye flour

    3g      Salt

Instructions

1.    To the stand-mixer bowl, add all the ingredients except the salt. 
2.    Using the paddle attachment, briefly combine the dough until a shaggy mass forms.  (takes about 30s to 1min)

3.    Autolyse for 45min - 1hour.
4.    Add salt.
5.    On speed 2, using the dough hook, knead the dough for 4min. 

6.    Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.
7.    On speed 2, knead the dough for 5min.  Cover the dough and rest 5min.

8.    On speed 2, knead the dough for 4min, then speed 4, knead 1min.  Dough would have become silky and reached windowpane.

9.  Proof at room temperature (RT about 29°C-30°C) for 2hr or until double in size. 
10.  Degas the dough.  (Optional)

11.  Pre-shape the dough into a boule.

12.  Cover and rest the dough for 15min.

13.  Final shape the dough into any shape of your choice, using tension pull.

14.  Dust a proofing basket with rice flour.  

15.  Place the shaped dough into the proofing basket with its seams facing upwards.

16.  Final Proof the dough at RT (about 29°C-30°C) for 35min.

17.  Retard in the fridge for about 2hr-4hr.

18.  While the dough is final proofing, preheat the oven with with baking vessel to 240°C for 45min-1hr.  (My oven can only reach maximum 220°C with the dutch oven). 

19.  Tip the proofed dough onto parchment paper.

20.  Score the dough.

21.  Take the dutch oven out from the oven.

22.  Remove the lid and carefully lower the baking paper together with the dough, into the dutch oven.

23.  Put the lid back and put the clay baker into the oven. 

24.  Bake for 15min at 220°C (the highest my oven can reach with the dutch oven).

25.  Take the bread out from the dutch oven and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

26.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

27.  Voila!  Yellow Potato Sourdough Bread is ready to be served!

Potato Sourdough Bread

This Potato Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker.  The potato was boiled and the cooking water is used as the liquid required in the recipe.  The crumb remains soft for days.

Using Chickpeas Bread spread

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

  90g      Refreshed Sourdough starter (31%)
100g      Mashed potato
              (cook the potato for about 15min-20min until fork tender, then mash while still warm)
100g      Chilled potato water (the water from boiling the potatoes)
275g      Bread flour
  15g      Rye flour

 3.5g      Salt

Instructions

1.    To the stand-mixer (Kitchenaid) bowl, add chilled potato water and mashed potato.  Mix well.

2.    Add all remaining ingredients, except salt.
3.    Using the paddle attachment, briefly knead the dough until a shaggy mass forms. (30sec-1min)

4.    Autolyse for 1hour.
5.    Add salt.
6.    On speed 2, using the dough hook, knead the dough for 4min.  Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.

7.    On speed 2, knead 4min, then speed 4, 30seconds.   Chill in fridge for 10min.
8.    On speed 2, knead 4min, then speed 4, 30seconds.  Dough would have become silky and reached windowpane.

9.    Transfer to a glass container.

10.  Bulk proof at room temperature (RT about 29°C-30°C) until double in size, about 2hr-2.5hr.

11.  Pre-shape the dough into a boule.

12.  Cover and rest the dough for 15min.

13.  Final shape the dough into any shape of your choice, using tension pull.

14.  Dust a proofing basket with rice flour.  

15.  Place the shaped dough into the proofing basket with its seams facing upwards.

16.  Final Proof the dough at RT (about 29°C-30°C) for 35min.

17.  Retard the dough in the fridge for 2hr-4hr.

18.  While the dough is final proofing, preheat the oven with baking vessel to 240°C for 45min-1hr.  (My oven can only reach maximum 220°C with Romertop Clay baker). 

19.  Tip the proofed dough onto parchment paper.

20.  Score the dough.

21.  Take the Romertopf baker out from the oven.

22.  Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf.

23.  Put the lid back and put the clay baker into the oven. 

24.  Bake for 15min at 210°C (the highest my oven can reach with the Romertopf).

25.  Take the bread out from the dutch oven and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

26.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

27.  Voila!  Potato Sourdough Bread is ready to be enjoyed!

Butternut Squash Sourdough Bread

The Butternut Squash Sourdough bread was baked in a Romertopf clay baker.  The dough was proofed and baked on the same day.  Although only 31% refreshed starter was added, the dough doubled in roughly 2hrs (room temperature at 30°C).  With the addition of butternut squash, the crumb is very tender.  The sugar from the butternut squash naturally extends the shelf life of the bread and the crumb remains soft much longer than plain white bread.  Pumpkin is a good substitute if butternut squash is not available.

A small ear!

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

100g      Refreshed Sourdough starter (31%)
270g      Butternut Squash puree (84%) (or pumpkin puree)
310g      Bread flour
  10g      Rye flour

    4g      Salt (about 1%)
  14g      Butter 

Instructions

1.    In the stand-mixer bowl, add butternut squash puree and sourdough starter.  Stir to mix well.
2.    Add bread flour and stir to mix well.

3.    Use our hands and dough scraper, briefly knead the dough until a shaggy mass forms.

4.    Autolyse for 45min - 1hour.
5.    Add butter and salt.
6.    On speed 1, using the dough hook, knead the dough for 4min.  
7.    Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.
8.    On speed 2, knead the dough for 5min.  Cover the dough and rest 5min.

9.    On speed 2, knead the dough for 4min, then speed 4, knead 1min.  Dough would have become silky and reached windowpane.

10.  Proof at room temperature (RT) for 2hr or until double in size. (RT was about 30°C)

before bulk proof

After bulk proof, about 2hr

11.  Degas the dough.  (optional) I have the habit of flattening the entire dough as I don't like my bread to have large holes, although I still get them at times.

12.  Pre-shape the dough into a boule.

13.  Cover and rest the dough for 15min.

14.  Final shape the dough into any shape of your choice.

15.  Dust a proofing basket with rice flour.  

16.  Place the shaped dough into the proofing basket with its seams facing upwards.

17.  Final Proof the dough till it passed the finger poke test, ie. leave a slight depression when poked.  (Took roughly 30min-35min)

18.  Retard in the fridge for about 50min-3hr, this makes the dough slightly easier to score.

19.  While the dough is final proofing, preheat the oven with Romertopf clay baker / Dutch oven to 240°C for 45min-1hr.  (My oven can only reach maximum 210°C with the baker). 

20.  Tip the proofed dough onto parchment paper.

21.  Score the dough.

22.  Take the clay baker out from the oven.

23.  Remove the lid and carefully lower the baking paper together with the dough, into the clay baker.

24.  Put the lid back and put the clay baker into the oven. 

25.  Bake for 15min at 210°C (the highest my oven can reach with the clay baker).

26.  Take the bread out from the clay baker and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

27.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

28.  Voila!  Butternut Squash Sourdough Bread is ready to be enjoyed!