Cooking

Tyra Loaf

November 19, 2016

I’m into my second class now with the sourdough classes and I did a bake with a motherdough. A motherdough is a fermented starter used to bake the sourdough bread. It’s made at least 3 days in advance, and kept in the refrigerator to ferment. I did mine on a Tuesday night, and mixed the bread dough on Saturday. In the recipe from the class, we made almost twice the amount of motherdough that the final recipe called for. I didn’t realize that when I mixed the first part. So when I went to mix the actual bread dough, I had quite a bit left over. I hate to throw so much out, and I didn’t know how long it would keep in the fridge (apparently a lot longer than I thought, now that I’ve looked it up), so I decided to make another loaf.

Since I already had two loaves being baked that day, and was about to bake three more from this dough the next day, I wanted to bake this extra one for my daughter. So I did something a bit daring. I created my own recipe!

I tried to look at ones I had completed before in just 12 hours, and decided to kind of follow that. So I mixed my motherdough, flour, water and salt and let that set for 45 minutes. Then I came back and did a gentle stretch and fold every 45 minutes for 3 hours. After that I did a first shape and let it rest for 20 minutes, and then a final shape. I let it rest after that for 2 hours, and then cooked it.

It had a nice oven spring and smelled good. But since we had a house full of people at that time, and I was trying to send the loaf home with one of my daughters, I carefully put it on a paper plate, told her to let it cool down on a rack if she could, and sent her home with it. I’m pleased to say that she said it tasted really good. I am beyond happy that I’m starting to learn how to bake with sourdough. I’m sure there will be some failures up ahead, but I’m going forward, paying attention to the dough, and having a great time!

As for the original recipe, I made three loaves with that the next morning. Here’s a picture of the first one.

sourdough-mother-dough-2

The ends are a little burned because my pan cover that I use is a bit small. That won’t happen next time. I ordered a larger one on Amazon that afternoon!! Except for that though, these loaves turned out awesome! They are my favorite ones so far.

You Might Also Like

No Comments

Leave a Reply