I found myself feeding Ben & Jerry quite often these days . For those of you wonder about Ben & Jerry , they’re not the ice cream maker , they’re my sourdough starter . <\/p>\n\n\n\n
So , ever since i started staying at home almost 4 weeks ago , I feed them regularly and more often , in attempt to use less yeast ( admit it , I still love using commercial yeast , it’s easy , quick n yield a good bread still ) and to get more discard to use it to make garlic parmesan crackers which is super addictive !! I’ll save that for another entry.<\/p>\n\n\n\n
I haven’t been buying store bought bread for a long while actually . If I do it’s because we really got busy and had no time due to running around taking my son to school and other activities . Obviously that’s not the case these days ..<\/p>\n\n\n\n
While everyone is busy creating starter and learning to make sourdough to provide bread for their family’s needs , I’m thankful I already knew how to bake bread or even sourdough bread for several years by now . Bread baking is my hobby , it’s magical and fun and nothing beats the smell of fresh bread ! <\/p>\n\n\n\n
I normally bake this once a week , I rotate between sourdough hybrid , with Hokkaido milk bread or whole wheat bread from Peter Reinhart recipe . This particular hybrid was just something I tried to put together a while ago . I fed the starter early in the morning to bake in the afternoon . I would feed my starter at 100% hydration . Make sure they doubled within 4-6 hours before using it . Yes you use them all in the dough .<\/p>\n\n\n\nI fed 50 grams starter with 50 grams each of flour and warm water . <\/figcaption><\/figure>\n\n\n\n
Ingredients : <\/h2>\n\n\n\n
50 grams starter fed with 50 grams equal water and flour . Make sure it is super active before being used. ( The night before I’d take out 25 grams starter n feed it equal water and flour . Then in the early morning I would feed it again , they should triple within few hours . I’m constantly experimenting which would deliver the best texture and flavor . So far this is the best ! Resulting soft , spongy bread ) <\/li>
1\/2 cup of warm almond milk unsweetened or skim milk or low fat milk , your best bet is with 1% milk <\/li>
3 T melted slightly cooled butter , unsalted<\/li>
3 T sugar or honey <\/li>
1\/2 tsp kosher salt <\/li>
1\/2 tsp active dry yeast <\/li>
1 egg <\/li>
350 to 380 grams all purpose flour ( I’d start at 350 adjust if it’s too wet , i get the best result with bleached flour ) <\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Directions : <\/h3>\n\n\n\n
In the morning on the day you want to bake , take 50 grams starter n feed with 50 grams water and flour . Let it bubbles . After few hours they should be ready to be used. Place this into mixing bowl . <\/li>
Add the rest of ingredients . <\/li>
Using dough hook start on low speed , mix the dough . <\/li>
Turn speed to the next speed , let it knead until window pane reach . Sometimes you might need more flour , if the dough is too wet , add more flour . It should clean the side if the bowl and still feels kinda tacky . <\/li>
Knead until window pane stage reached . About 8 minutes . <\/li>
Take it out , shape it into a ball . Place in a lightly buttered bowl . Seam side down . Covered .Let it rise for few hours . It took about 2-3 hours for me . Be aware it might be faster or longer depending on your temperature indoor . It loves 75 F , it was fast bulking and proofing ! <\/li><\/ul>\n\n\n\nLet it sit in warm place . If your room temp is 70 F , you can just let it sit on kitchen counter . The warmer the faster it rises .<\/figcaption><\/figure>\n\n\n\nFew hours later , it’s ready to be shaped .<\/figcaption><\/figure>\n\n\n\nLet it sit for 75 minutes until it doubled , this is your final proof .<\/figcaption><\/figure>\n\n\n\nReady to be baked . Preheat oven to 350 F , bake for 40-45 minutes .<\/figcaption><\/figure>\n\n\n\nSometimes I shaped it differently <\/figcaption><\/figure>\n\n\n\nAnd voila .. it’s done ! <\/figcaption><\/figure>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
I found myself feeding Ben & Jerry quite often these days . For those of you wonder about Ben & Jerry , they’re not the ice cream maker , they’re my sourdough starter . So , ever since i started staying at home almost 4 weeks ago , I feed them regularly and more often , in attempt to use less yeast ( admit it , I still love using commercial yeast , it’s easy , quick n yield a good bread still ) and to get more discard to use it to make garlic parmesan crackers which is super addictive !! I’ll save that for another entry. I haven’t been buying store bought bread for a long while actually . If I do it’s because we really got busy and had no time due to running around taking my son to school and other activities . Obviously that’s not the case these days .. While everyone is busy creating starter and learning to make sourdough to provide bread for their family’s needs , I’m thankful I already knew how to bake bread or even sourdough bread for several years by now . Bread baking is my hobby , it’s magical and fun and nothing beats the smell of fresh bread ! I normally bake this once a week , I rotate between sourdough hybrid , with Hokkaido milk bread or whole wheat bread from Peter Reinhart recipe . This particular hybrid was just something I tried to put together a while ago . I fed the starter early in the morning to bake in the afternoon . I would feed my starter at 100% hydration . Make sure they doubled within 4-6 hours before using it . Yes you use them all in the dough . Ingredients : 50 grams starter fed with 50 grams equal water and flour . Make sure it is super active before being used. ( The night before I’d take out 25 grams starter n feed it equal water and flour . Then in the early morning I would feed it again , they should triple within few hours . I’m constantly experimenting which would deliver the best texture and flavor . So far this is the best ! Resulting soft , spongy bread ) 1\/2 cup of warm almond milk unsweetened or skim milk or low fat milk , your best bet is with 1% milk 3 T melted slightly cooled butter , unsalted 3 T sugar or honey 1\/2 tsp kosher salt 1\/2 tsp active dry yeast 1 egg 350 to 380 grams all purpose flour ( I’d start at 350 adjust if it’s too wet , i get the best result with bleached flour ) Directions : In the morning on the day you want to bake , take 50 grams starter n feed with 50 grams water and flour . Let it bubbles . After few hours they should be ready to be used. Place this into mixing bowl . Add the rest of ingredients . Using dough hook start on low speed , mix the dough . Turn speed to the next speed , let it knead until window pane reach . Sometimes you might need more flour , if the dough is too wet , add more flour . It should clean the side if the bowl and still feels kinda tacky . Knead until window pane stage reached . About 8 minutes . Take it out , shape it into a ball . Place in a lightly buttered bowl . Seam side down . Covered .Let it rise for few hours . It took about 2-3 hours for me . Be aware it might be faster or longer depending on your temperature indoor . It loves 75 F , it was fast bulking and proofing !<\/p>\n","protected":false},"author":16,"featured_media":8901,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8477"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8477\/revisions"}],"predecessor-version":[{"id":8903,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8477\/revisions\/8903"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8901"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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