Tag Archives: sourdough

no sour[dough] taste in my mouth…

Seems lately I’m on a baking mission… this go around was a chocolate sourdough loaf. Just like my earlier sourdough post, this required an equal rest and rising period… No complaints here as again this was worth every ounce of effort!
The flavors were intense, slightly tangy from the sourdough, while chocolatey and sinful from the chunks of chopped dark chocolate. Perfect toasted and with a cup of tea, or slathered with some creamy mascarpone for additional guilt…

at a low simmer…
-R

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who you calling honey!!

So after an evening of rising away, this morning was the bake-off of my gorgeous lavender honey and toasted almond sourdough!
This is not a bread that you suddenly think… ‘I think I’ll whip up a loaf of sourdough bread’, since this is a plan-ahead idea! Actually at least a week since you have to prep up a starter for the sourdough. I have a starter that I made months ago slumbering away in the fridge, however that is made using wholemeal flour, while for this loaf, I made a new starter of white bread flour.
Once my newest starter was fragrant and active, it was time to get baking! The recipe I used was that of Paul Hollywood and like most of his recipes, this one did not disappoint!!
It started with strong bread flour mixed with my starter and salt, along with some tepid water to bring everything all together. Once combined, a good kneading was necessary to activate this bad boy and give it that rise it so desperately needs. After its first rise [five hours], the dough is formed out into a square, spread with lavender honey [see my earlier post on this] and scattered with toasted sliced almonds. The square dough is rolled into a cylindrical form and rolled into a ‘crust’ of more toasted sliced almonds… After the loaves are covered with the almonds, they are off to rest for an additional nine hours [this was the overnight part] to rise again!
Once morning arrived, it was off to bake in a 375 degree oven for thirty-five minutes until golden and when tapped… hollow!
A slight cool down, a beautiful tear and it was time to devour with a luxurious cup of lady grey tea…

**if you are interested in the recipe, you can find it in the Paul Hollywood cookbook, ‘How to Bake’. I highly recommend the book**

at a low simmer…
-R

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Sunday bake-off!!

So this Sunday turned into a baking marathon! Two fresh loaves of bread were being created; one sourdough loaf made using a sourdough culture that I started a little over a week ago [thanks to the constant guidance of a very close friend in the UK], a white loaf of bread that is rising as this post is typed and a rhubarb grunt which just came out of the oven…
The sourdough loaf will not be baked until tomorrow as it requires an overnight resting/rising period, but already is looking amazing! As for the white loaf, it requires a slow rise and then an additional rise before being baked. The ‘grunt’ takes practically no time to prep and a little over forty-minutes to bake-off! Full of wonderfully tart rhubarb, it’s just what we needed to end this amazing weekend…
What will be conjured up next!

at a low simmer…
-R

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the only reuben i care to know…

On this chilly day, I had a craving for something toasty and hearty.
Chicken was defrosting so I decided to add a twist to one of my favorites and make the ultimate reuben sandwich, but rather than sliced turkey or corned beef I opted for grilled chicken to represent the protein. All the expected elements made an appearance, sauerkraut, swiss cheese, russian dressing (homemade!) and crunchy sourdough bread sliced just thick enough so it gets its crunch on!
Once this bad boy was stacked up it went into the press to mix and mingle. Cheese dripped and oozed from the sides, while the intensity of the sauerkraut flavor grew as it warmed…
Once done, I plated this gem and had my way with it. What can I say I don’t waste time!!!!

at a low simmer…
-R

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pretty in pink…

As a precursor to a delicious meal, I decided to make a nice, delicate little appetizer to enjoy…
I gently sliced pink pearl apples, which are sweet and slightly tart. They have a gorgeous vibrant pink flesh and are available sparingly in one of my favorite gourmet markets for a very brief timeframe so I had to get my hands on some!!
These slices of beauty were layered on a grilled slice of sourdough bread, followed by some applewood smoked bacon, arugula and topped with extra sharp cheddar. Under the broiler for just a moment until melted and bubbly and it was time to slice into and devour!
Salty, crunchy, tart and sweet… a perfect combination in a perfect bite!!

at a low simmer…
-R

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