oldcoot
Senior Cook
Last evening I made a batter for sourdough to test a new yeast called "Rise".
One cup water, one cup AP flour, one package yeast, blended quickly using an immersion blender ("boat motor" as Emeril would say) in a bowl, then covered with a plate. (Room temp - low 70's) By mid morning today it had already developed a nice, clean, strong sour aroma. Now that's fast: normally it has taken 2 1/2 to 3 days!
So I decided to make a French sourdough baguette. About 10 a.m. I scraped the starter into the KA mixing bowl, dumped in 2 cups of AP flour and a tespoonful of table salt, and turned the mixier on (with dough hook) at speed 2 for 10 minutes.
Great feel to the dough: smooth, soft, elastic, and sort of spongy.
Rolled that into a 14-15 inch long cylinger - about 1 1/4 inchies in diameter, put it on a sheet pan sprinkled with corn meal, and set it outside in the sun. Cloudy day, temp in the very low 70's. But I figured the suns "far infrared" would penetrate the cloud cover and warm the dough.
In a mere 20 minutes the dough had doubled - and a bit more!
It went into a 400 F oven for about 20 minutes, until light golden brown. Halfway through I spritzed it with water from B/W's spray bottle for her orchids.
Then I enjoyed a couple of chunks of French sourdough (hard, crisp crust, light, tender innards, nice clean sour flavor) with a bowl of minestrone and a glass of Chianti for lunch at 12.
Less than two hours, start to finish. Doggone it, that's fast! And only about 10 hours to sour the starter. That's fast, too.
Wonder if I can do that again?
One cup water, one cup AP flour, one package yeast, blended quickly using an immersion blender ("boat motor" as Emeril would say) in a bowl, then covered with a plate. (Room temp - low 70's) By mid morning today it had already developed a nice, clean, strong sour aroma. Now that's fast: normally it has taken 2 1/2 to 3 days!
So I decided to make a French sourdough baguette. About 10 a.m. I scraped the starter into the KA mixing bowl, dumped in 2 cups of AP flour and a tespoonful of table salt, and turned the mixier on (with dough hook) at speed 2 for 10 minutes.
Great feel to the dough: smooth, soft, elastic, and sort of spongy.
Rolled that into a 14-15 inch long cylinger - about 1 1/4 inchies in diameter, put it on a sheet pan sprinkled with corn meal, and set it outside in the sun. Cloudy day, temp in the very low 70's. But I figured the suns "far infrared" would penetrate the cloud cover and warm the dough.
In a mere 20 minutes the dough had doubled - and a bit more!
It went into a 400 F oven for about 20 minutes, until light golden brown. Halfway through I spritzed it with water from B/W's spray bottle for her orchids.
Then I enjoyed a couple of chunks of French sourdough (hard, crisp crust, light, tender innards, nice clean sour flavor) with a bowl of minestrone and a glass of Chianti for lunch at 12.
Less than two hours, start to finish. Doggone it, that's fast! And only about 10 hours to sour the starter. That's fast, too.
Wonder if I can do that again?
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