Tuesday, 22 August 2017

Mixed Grain Bread the Sourdough Way


Another wonderful smelling bake from this month's challenge:  Mixed Grain Bread.  With white and wholemeal spelt, and white flour, honey,  fennel and caraway, and a very lively sourdough starter, these loaves are sure to taste nice.

However...I doubled on the recipe, but I think I put a little too much dough in the larger tin, and also I think they were about 20 minutes over proven.  Its warm and humid today, so setting the timer for a final two hour rise, and going off to do something else, was bound to lead to  'I wish I had gone to check sooner feeling'! 


Although on the recipe it gives a 500g bread tin as the container, the picture facing shows some little loaves cooling, so this is why there are three smaller loaves and a large one.  Next time I shall make dough for four small tins and the larger one.

I played at filling all my different tins with water this morning, and weighing them, and then calculating how much dough each one should hold.  Now I have a formula for working out the correct amount of ingredients to give the dough weights I need.  Well I have to put to good use all those maths lessons!!!!!

4 comments:

  1. It is good to see that school days were not wasted. 😀

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    1. I loved maths and still do....I have a set of Maths books, recently published, and had started to go through them again...a little more interesting than doing SUDOKU!!!

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  2. If you can get hold of Tasmanian Leatherwood Honey it makes thisma devine loaf

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    1. I am sure it does. We have lovely honey from the wild flowers on the Mendips. We use local honey and Mr S has found it a wonderful remedy for his Asthama. When we travel we try to find local honey to taste.

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