Walnut And Dried Longan Sourdough

Walnut and Dried Longan Sourdough // Mono + CoWalnut and Dried Longan Sourdough // Mono + CoWalnut and Dried Longan Sourdough // Mono + Co

The natural starter rose to more than doubled it’s original volume but I still have balance bread.  What to do when the bread baking schedule cannot catch up with the starter’s feeding schedule?

i. The easiest way is to skip a day of baking.
Discard starter to leave just 1/3 of the weight that you normally need (mine is 150g, so I discard to leave 50g of starter in the container)  for baking, feed it with equal amount of flour and water (mine will be 50g of flour and 50g of water) and leave it in the fridge.  By the time I need it for the next day or the day after, I simply return it to room temperature on the counter and once it rises to double or pass the float test, I will use it to mix the dough.  If the baking break is too long, and the starter does not appear to be active or doubling its volume, 1 or 2 more feedings might be required to reactivate its strength.  To do so, discard to leave  1/3 of the weight of the fed starter required by the bread recipe and feed with flour and water.  Repeat this once or twice a day until the starter regains back its strength.

ii. Make sourdough pizza dough like this.

iii. Make sourdough pancakes or waffles.

iv. I chose to bake a sourdough that requires 2-3 days of long fermentation time so that my bread consumption can catch up with my productive baking timetable.  After using 125g of my 150g fed starter for a Tartine’s walnut sourdough recipe, I feed it with another 20g flour and 20g of water to maintain a 60g starter.  This can then be kept in the fridge or leave it on the counter for next day to be fed for a different bread dough.

For this Tartine’s sourdough, I adapted from here, (I like the timetable he puts up) halved the recipe and added dried longans for sweetness.  Just like my previous Tartine recipe attempt, the dough was too wet to be shaped or handled at my 30C room temperature, so I let it final proof and ferment in its shaggy state in the container without shaping, only to gently gluten stretch it into a boule just before baking and it worked out fine.


TARTINE WALNUT DRIED LONGAN SOURDOUGH

adapted from the perfect loaf

125g fed starter
350g water
500g of plain flour
(original used 50g wholewheat 450g white flour)
10g sea salt 
25g water 
1 cup toasted walnuts 
1/2 cup dried longans **

** In a small bowl, rehydrate the dried longans by covering them with just enough water.  Gently squeeze out excess liquid before adding them to the dough.

In a large mixing bowl, add fed starter to 350g of water and stir with a wooden spoon to mix well.  Next, add plain flour, turn on mixer to knead with a dough hook to form a wet dough.  Cover the bowl and leave this aside for 40 minutes (I left mine to autolyse for 60 minutes.)

Sprinkle sea salt over the dough and pour the remaining 25g water, start the mixer and knead on its lowest speed setting.  The dough by now will appear very stretchable and doesn’t stick to the side of the bowl while the mixer is running.  Stop once the salt and water has appeared to be mixed well into the dough.  Remove bowl from mixer and transfer this to a covered container.  Leave this in the fridge for 1st fermentation.  The original recipe did its bulk rise and turns immediately after this.  I wasn’t in any rush, so I gave the dough a whole day in the fridge.

Next morning, take out the dough from the fridge and do a series of turns 6 times at 30 minutes interval.  No need to bring the dough to room temperature.

Turn 1 : Reach of the dough from the bottom of the bowl and pull up to tuck it to the opposite side of the bowl.  Turn the bowl and repeat for another pull-stretch-tuck action for about 3 more times till one round is completed. Leave this aside for 30 minutes.

Turn 2 : Repeat the same pull-stretch-tuck action, when completed, add the walnuts and rehydrated longans and roughly mix them into the dough with few folding actions.  Leave aside for 30 minutes.

Turn 3 –  6 : Repeat as above.  By the end of the 6th turn, cover the container and put the dough back into the fridge for another overnight retardation.

When ready to bake, preheat the oven to 250C.  Take out the dough from the fridge and shape the cold dough gently into a ball, careful not to break up too much of the air pockets that has built up inside the dough.  Place the dough inside a floured dutch oven pot.  Sprinkle flour on surface and score, cover the pot and put it into the preheated oven bake for 40 minutes.

After 40 minutes, remove the cover, reduce the oven temperature to 220C and bake for another 30 minutes.

Cook on rack completely for at least 1 hour before slicing.

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Tartine’s Country Bread

Tartine's Country Bread // Mono + Co

This sourdough bread almost didn’t make it to the baking stage as I found it too sticky to shape at room temperature.  After going bulk fermentation overnight and 4 turns at 30-minute intervals to carry out a series of stretch-and-fold action,the dough became more and more sticky as it returned to room temperature.  By the time I had reached the last turn, the wet dough obviously looked like it won’t survive beyond my somewhat still botchy shaping skills.

Tartine's Country Bread // Mono + Co

But my natural starter has been surprising me pleasantly for the past few bakes, so I was curious how this bread will turn out, with a nice shape or not.  Plus the recipe I referred to also bake the bread straight out of the fridge.  So I placed the dough back into the fridge overnight to firm it up again, swiftly removed the entire dough out of the container it while it is cold the next morning, shaped the dough by creating a tight gluten cloak, sprinkled some flour on the surface, created a deep slash before sending it into a preheated oven at 220C for 1 hour.

Tartine's Country Bread // Mono + Co

True enough, my starter did not disappointment me this time either.

Tartine's Country Bread // Mono + Co Tartine's Country Bread // Mono + Co

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Passion Fruit Walnut Taro Country Bread

Passion Fruit Walnut Taro Country Bread // Mono + Co

Something I tried out after noticing that my natural starter is getting stronger and more predictable.  Taro and passion fruit pulp are added to my usual taro bread recipe, skipping the butter.

Passion Fruit Walnut Taro Country Bread // Mono + Co Passion Fruit Walnut Taro Country Bread // Mono + Co

Sometimes things progress so slow that I can’t tell whether it has risen or not after 2 hours.  A photo taken before and after helped a lot.

Passion Fruit Walnut Taro Country Bread // Mono + Co

Stretch and fold is one of my favorite part of bread making.

Passion Fruit Walnut Taro Country Bread // Mono + Co

While slashing is the least….

Passion Fruit Walnut Taro Country Bread // Mono + Co

The result is a loaf with thin crackling crust and soft interior.

Have fun trying this recipe!


Passion Fruit + Walnut + Taro Country Loaf

160g natural starter
235g bread flour
1/4 teaspoon sea salt
85g mashed taro
pulps from 2 passion fruits
50g beaten egg
50g walnut, chopped roughly

In a mixer bowl, combine natural starter, bread flour, sea salt, mashed taro, passion fruit pulp and beaten egg.  Knead with a dough hook, the ingredients should come into a dough ball without any water added.  If it doesn’t, slowly add some water, spoon by spoon, till a ball is formed.  Stop the mixer and leave the dough to rest for 15 minutes. Knead with a dough hook until window pane stage.

After 15 minutes, start the mixer again and knead until window pane stage.  Remove bowl from mixer, and let the dough bulk rise for 2-3 hours, till the dough rise to double its volume.

Transfer the dough to a clean work top.  Sprinkle worktop and palms with flour if the dough is too sticky to handle.

Pour in the chopped walnuts. Stretch and fold the dough to incorporate the walnut into the dough, and firming up the dough at the same time.  I refer to this video all the time, demonstrating the stretch and fold method. Then cover the dough to rest for 60 minutes.  Repeat the stretch and fold + 60-minute resting time one more time.

Shape the dough this way, and place it on a floured tray or banneton and let it rise for about 2 hours.

When ready to bake, make a slash in the center with a sharp knife before placing it in a preheated oven at 200C, and bake for 35 minutes.  I created “steam” by placing my smallest ramekin with some ice cubes in the oven.

When done, remove bread from oven and place on a rack to cool completely before slicing.

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