Recipe Review & questions - Tenina's sourdough from For Food's Sake

[shan_k]

Hi All,

I am about to attempt to make Tenina's Cheats' Sourdough (just got the book this morning!). I have some figs in the fridge and thought maybe I'd make a fig and walnut sourdough.

Firstly I am planning on halving the recipe since it makes 2 loaves and I only want to do one since we don't eat much bread. Since they cook individually I can't see what difference it makes so I think I am all good here.

But - I am a bit of a newbie so I am not quite sure when to add the walnuts and figs (they are fresh figs - will this even work?? Our dehydrator is still in storage), I want them to stay somewhat visible so I will chop them by hand, would I just add them to the mix prior to kneading the dough?

Hopefully someone can help me out on this so I can give it a go!

Thanks

Shan

[cookie1]

I'd add them with about a minute of the kneading time left. Hopefully this will be ok. I'll look forward to hearing how it went.

[shan_k]

hmmm - didn't read it very well! Tenina actually gives some advice on how best to do this....which I didn't exactly follow! Oh well - it's rising now so I will see how it turns out 

[shan_k]

Well I didn't exactly follow the directions to the tee - I added sun dried tomatoes and olives, and accidentally added them a little early so they did get well and truly chopped!

Obviously being a 'cheats' sourdough there was no starter in this initial batch, so to me it seems more like a bread than a sourdough - but it is very yummy. Very easy too!

Here are some pics of the finished product....

[CreamPuff63]

did you have the powdered malt already?

[shan_k]

nope - I didn't have it and since it said optional I decided to skip it. Do you think it makes a big difference?

[achookwoman]

if the figs are fresh,  I would fold them in by hand after the machine kneading,  as they are soft and fragile.  If they were dried figs,  I would do as Cookie suggests and put them in with a minuite to go.  Same with the dried toms and olives,  with a minuite to go.

[Tenina]

You are so organised…to do all this while I am still madly sending books out and about. Great feedback…thanks…you had me worried on the first post!
 

[shan_k]

Should have made two loaves.....it was devoured in less than an hour - not bad since 3/5 of us don't normally eat much bread! Definitely a hit for us - Thanks 

[Shazzy]

I am going to have a go making this this morning. My son loves sourdough and unfortunately being the novice that I am I manged to kill off my starter (including the one I had kept in the freezer!) so thought I would give this a go. Just a question (hopefully Tenina you will see this!) with the 200gms that you keep as a starter - how do you keep it and how long will it keep for before it needs to be used? My other question is that as I only got the book last night I haven't had a chance to do my own powdered malt but have a tin of it in the cupboard - am I able to use that? Thanks

[Shazzy]

Have just sat down and had a couple of slices. i would agree with Shan K that it is more like a bread than a sour dough though according to the book it does become more sourdough like the more you make it with the starter dough.  I liked the way that it was quick to make and it did taste nice. My only issue is that I love a crunchy crust and after being out of the oven just a couple of mins the crust became very soft. It could very easily be something to do with me though as I am not the greatest bread maker!!

I will be interested to read other comments as others make the bread.

[Tenina]

Shazzy, the powdered malt adds crust colour as well as flavour.
The sourness of the bread is more apparent after about 6 uses of the ‘starter’. Keep the dough in a ziploc bag in the fridge and leave it out to rise each day that you use it before adding it to the bread. Also pull it out occasionally to rise just to develop the sour taste. Return it to the fridge when it has risen to fill the bag.

Should I have written all this in the book??? (Thinking thats a yes.)

The crispness of the crust is all to do with the heat of your oven. You should really preheat the oven to its hottest temp. If you have a pizza stone use it. If you dont, I suggest you invest. The hotter the oven, the crisper the crust without the bread burning.

Good luck.

[CarolineW]

Tenina, would you also recommend putting a ramekin or similar of water in the oven?  I was taught that the steam from this helps to make a crispier crust (although I've no idea why)

[Tenina]

Yes you can do that to increase the crunch factor, or spray the bread as it goes into the hot oven with a water spritzer...

[Shazzy]

Thanks Tenina - I appreciate your response.  I did use a pizza stone and had the oven at 220 but will deffinately give it another go as my boys really enjoyed it. Will also try the bowl of hot water as well.

On another note have been dealing with Melissa in relation to the purchase of your book and she has been lovely - please pass on my thanks to her for her quick responses.