Rosemary-thyme oat sourdough bread

So I finally broke down and thought at this point I am invested in making bread and decided to splash some money. I ordered two bread proofing baskets ages ago but because of some kerfuffle I only received them this week.

 I tried two breads to celebrate the two bread proofing baskets. The first is a recipe from the ever wonderful bewitching kitchen blog. Although for the first time ever was not especially pleased with the rye cumin and orange sourdough. I could really taste the sweetness from the orange juice. The cumin also did not really mesh well. I did learn that to check whether the bread is proofing by poking it and it should bounce back. I never could  tell when the bread “doubled” in size.

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Rye orange cumin bread

I also made another bread, which I made up the recipe for.  It was basically a way to get rid of the rosemary and thyme that had seen better days a week ago. I also added some oats to give it a bit of oumpf. It turned out surprisingly well. This is my most bubbliest of bubbly bread. I slashed it right down the middle and it sort of exploded and expended upwards which gave it a really cool shape.

Untitled     Ingredient:

  • 300g bread white flour
  • 100g wholmeal bread flour
  • 50g oatmeal
  • 50g rye flour
  • 375g water
  • 50g sourdough starter
  • 10g salt
  • sprigs of thyme and rosemary

Recipe:

  1. Mix flour+rye+water+starter+ Oats+salt+thyme +rosemary and let it rest for 40 min.
  2. Stretch and fold the dough every 15 min X5.
  3. Shape, let it proof for 20 hours in an proofing basket in the fridge.
  4. Pre heat the oven to 245ºC with the baking stone in and take the dough out of the fridge.
  5. Flour and score the loaves.
  6. Bake for 45 min.
  7. Cool on a wire rack for at least an hour.

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This was an amazing bread! I really loved it. Having the bread basket made such a difference. Literally just popped on the baking stone, it’s amazing. Another reason why it might have been so bubbly is it was continuously at room temperature being feed for the last couple of days. I have had my starter for ages and I don’t make bread every week, so I usually keep it in the  fridge so I don’t have to feed it. This might affect its activity, something to test at some point.

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