What would you do if baking is the thing you do most in the kitchen then your oven stops working? I tell you what I would do, I would freak out. At least I did for the first day or two. Then I resorted to doing what I could and began making bread on my grill. I was baking enriched sandwich breads and sourdough loaves and finally got a pretty good idea of how to bake and get a good result.
Well, we finally got a new oven and I had so many ideas of something I wanted to try as an inauguration bake that I didn’t bake anything for two days! I was thinking of cakes, cookies, bread, just about anything but I had so many ideas it was overwhelming which got me nowhere. With enriched bread I use egg yolk and save the whites. I had saved enough that I thought about baking a daquoise but didn’t want to get that involved. So, I just reheated a few slices of bread in the oven and called it good for the day.
When the weekend came I was planning a sourdough loaf for a family dinner. That was my first bread in the new oven. It turned out nice too. There is the learning curve of having an oven that I have not used before but I was happy. And there were only two slices left so I think everyone else must have liked it too.
I will certainly tell you what I did to make this loaf although it just has a few different flour additions rather than a total change in technique.
Begin about 12 hours in advance mixing 1 ounce, or 1 large tablespoon, of sourdough starter with 5 ounces water and mix until the starter disperses in the water. Then add 5 ounces, about 1 cup, flour and mix. Cover with plastic and let rest for 12-18 hours.
Follow the rest of the instructions below with the additions of millet flour and whole wheat flour to give a nice flavor. You can also try proofing in the refrigerator for about 12 hours after you shape it and really kick up the flavor profile of this bread.
- 11 ounces starter
- 12 ounces (about 2½ cups) bread flour
- .8 ounces (about ¼ cup) millet flour
- 1 ounce (about ¼ cup) whole wheat flour
- .32 ounces (about 1 teaspoon) salt
- Mix 1 ounce (1 large tablespoon) culture with 5 ounces water until dispersed then mix in 5 ounces (about 1 cup) flour. Cover with plastic and let rest at room temperature for 12-18 hours.
- In a stand mixer, or a large bowl if mixing by hand, combine 8 ounces warm water with the starter and mix.
- Next, add flours and salt and combine until dough starts to come together. Then cover with plastic and let rest for 1 hour 15 minutes. After the rest period stretch and fold then cover with plastic and let rest for another 1 hour 15 minutes.
- After the last rest period shape the dough into your desired shape and proof for 1½ hours at room temperature or in the refrigerator for 12 hours.
- Bake at 460 degrees 30-35 minutes.