Today, is not about a recipe, it is about a technique used in bread baking. This is autolyse. I invite you to watch this video about why you should do an autolyse, what are the benefits and what is the science behind autolyse.
Enjoy!
Sourdough pancakes
Since I am keeping my sourdough at room temperature I need to feed it twice a day. I remain with some quantities of discarded sourdough that I keep in the fridge in a closed pot. I do not like to through away flour so the discarded sourdough I use it in many recipes. I feed my sourdough in 1:2:2 proportions (sourdough:water:flour), more exactly 15g of sourdough + 30g of water + 30g of flour. This means that I remain with 60g of discarded sourdough at every feed. I use both white flour and whole wheat flour and the type of flour doesn't really matter if this discarded part arrives in a pancake composition.
This recipe uses exclusively the flour in the sourdough and no extra one is added. My sourdough is kept at 100% hydration, meaning that half is flour and half is water. It took me a while to perfect this recipe and I am happy that I finally found a good formula. The pancakes should not be cooked too much otherwise become crispy. If this is your style feel free to brown them well, but I prefer them soft, so I can roll them with a spoon of chocolate or jam. This means that immediately they turn brownish I turn them on the other side or remove them from the pan.
These are flat pancakes in the French style not on the American style. The difference is that the American ones are more thick and small, while the French ones are flat, thin and larger.
I give here the basic ingredients for 100g of sourdough. From this basic recipe you get about 3 pancakes of 22 cm. If you have more sourdough, just multiply the ingredients. What I like is that as soon as I have some left over sourdough I bake few pancakes to have them fresh in the morning. For this particular photo, I baked a huge quantity of pancakes from 1500g of sourdough that I gathered for 2 weeks in the fridge.
Olive Sourdough Bread
I baked bread for years with weak flour and always was a challenge to achieve good looking breads. I discovered later strong flours and a new era started for me. I am revisiting now some old recipes, with improved skills and higher knowledge and I continue to be surprised about baking bread. Baking bread is a continuous learning and experimentation. I feel that there is always something new to try and you cannot simply get bored.
Just because is easier to see in order to understand the steps, I made a video about how I made this bread, step by step. I hope that this idea of home bread baking is reaching more people so we all eat more healthy.
Today's recipe is about olive sourdough bread.
I baked this bread before in other versions and I was never disappointed. This is a recipe that I revisit very often, make a small variation and see what I get:
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| Olive bread |
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| Olive bread (version 2) |
This is a stiff dough. As a beginner I clearly preferred to a handle stiff dough. But not anymore. I tried so much getting the skills to handle wet dough that stiff dough looks now so strange to me.
This time I added some rye flour and adapted the hydration to 70%.
I made the process easier by using a standing mixer so it can be at hand for anybody.
Enjoy!
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