Sourdough Experiment and Breakfast Paddy Melts for Dinner.

by Russell Smith October. 11, 2018 145 views

My favorite bread is a crusty "peasant" hearth style bread full of open holes in the crumb . Full flavor not necessarily a sourdough but a slow do that has had time to develop flavor . I also would rather my crust to be a mahogany although sometimes the golden brown in nice too. Some have called my loafs burnt until they tried them . The soft Styrofoam that is sold in stores as bread is not something I even enjoy let alone like but sometimes I want a sandwich type loaf. This is one of those times plus I was starting to shake and twitch because I have not had fresh bread in what felt like ages well a loaf style bread I have made flat breads quite regularly . None of my baking books have a sourdough recipe for plain white sandwich loafs . Off to the search engine of the internet I went. "Sourdough Sandwich Loaf Recipe" and to my relief there was only almost four thousand results (Much butter than 3,8 million or some nonsense) . After finding several promising leads I opened quite a few tabs and well after whittling it down I found one that sounded like what I had in my mind . Flour, Water, Salt, Butter, Milk Powder, and Honey . I pulled out my starter the morning before I wanted to bake. I had to take my 50 grams of starter and expand it to over 500 grams of starter (so I had some left over) . Now doubt set in . I have attempted this before and well the results made great bread crumbs not so much with a usable loaf . Ok Back up plan a regular basic white loaf with a short ferment sponge for flavor.

Making the sponge for the Basic White Loaf.

Making the sponge for the Basic White Loaf.

A preferment is something that can be done with bread dough to give it more flavor . In this case I too a part of the flour the yeast and the liquid and mixed it . Covered with a towel (it was rather humid with the rainy day we had so drying out wasnt a concern) and let it hang out for a few hours.

The Big Beautiful Brown loaf is the basic white bread . I made one larger loaf rather than two smaller loafs . The pale(er) loafs in the background are the sourdough loafs.

The crumb of the sourdough loaf. It was close to what I had in my mind's eye for what I want the end result to be. I do not want as open of a structure as say a crusty French Bread but I did not want a tight crumb like Wonder Bread. The flavor it great . There are a few tweaks I will make the next time like removing the loaf/s from the bread pan 10 min. or so before end of the baking time. That way the sidewall can firm up more may bake about 10-20 deg (F.) hotter also. The reason I say this is because to me the top is great and almost perfect firmness the sidewalls are a bit well softer than I want. Any who I am off on a rant. The reason I made these loafs was for dinner paddy melts . Sausage, Onion, Mushrooms, Eggs, Cheese. Then I took and toasted the bread like a grilled cheese sandwich.

Final product . They were quite delicious especially with the hash-brown paddies I made . Now for the sandwich photo. I love the bit that is closest to the camera but I need to consider the things that cannot be seen in the image like the egg,mushrooms and a bit more of the cheese. Also I learned one other thing . Make sure my LED light is charged first hehe . It died as soon as I turned it on making the lighting a bit more challenging than I wanted . The sourdough sandwich bread is a loaf I am going to revisit and see if I can make some changes to get the results I want. Then I will do a separate post with the recipe for those that are interested in trying to bake it .

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There are 15 comments , add yours!
Jay Boggess 11 months, 1 week ago

I'm drooling now! Nice work!

11 months, 1 week ago Edited
Russell Smith Replied to Jay Boggess 11 months, 1 week ago

Thank you .

11 months, 1 week ago Edited
Jay Boggess Replied to Russell Smith 11 months, 1 week ago

My pleasure, as always!

11 months, 1 week ago Edited
Antonio Gil 11 months, 1 week ago

OK. Next step - open a restaurant smile

11 months, 1 week ago Edited
Russell Smith Replied to Antonio Gil 11 months, 1 week ago

If I could stand and work in a kitchen I would :)

11 months, 1 week ago Edited
Scribe 11 months, 2 weeks ago

Smith's Marvellous Melts.

Crusty charms
with hash browns,
toasted and grilled
for a totally delish
mouthwatering sandwich yum

11 months, 2 weeks ago Edited
Russell Smith Replied to Scribe 11 months, 1 week ago

:) Thank you.

11 months, 1 week ago Edited
Camellia 11 months, 2 weeks ago

Of course I am interested. I am also interested in the paddy melt. I see the ingredients listed but not sure how you put them together or ???
 Your white bread looks great!

11 months, 2 weeks ago Edited
Russell Smith Replied to Camellia 11 months, 1 week ago

I pre cooked the sausage , Mushrooms, Onions and then just put it together like a hamburger and then cooked it like I would a grilled cheese.

11 months, 1 week ago Edited
Camellia Replied to Russell Smith 11 months, 1 week ago

Thank you :)

11 months, 1 week ago Edited
Russell Smith Replied to Camellia 11 months, 1 week ago

No problem . I got the idea from a youtube video and I modified the recipe to what I have/had on hand. Oh if you find you have baked too much bread and it is going stale . Throw the bread into a food processor and wiz it up . Spread the crumbs on a cookie sheet and bake at 220-225 until they are dried out then you have some great bread crumbs .

11 months, 1 week ago Edited
Russell Smith Replied to Russell Smith 11 months, 1 week ago

Or if you have a gas oven with a pilot light burning just throw it in the oven and stir around ever few hours . When it is dry pull it out .

11 months, 1 week ago Edited
Camellia Replied to Russell Smith 11 months, 1 week ago

Seriously thanks for this last suggestion. I actually have some bread going stale. Best idea ever :)

11 months, 1 week ago Edited
Russell Smith Replied to Camellia 11 months, 1 week ago

One warning it will make the stuff you buy in the store taste well less than good .If you want them seasoned I would do that just before you cook with it . Take a bit of evoo or butter and then the herbs you want melt the butter and toss the bread crumbs in that let toast to crisp back up . I keep mine in mason jars  and it lasts for at least 3 months I have never had it around longer than that most of the time it is less than a month or two . If I need the smaller size I just take a wire strainer and shake it so the smaller pieces fall through .

11 months, 1 week ago Edited
Camellia Replied to Russell Smith 11 months, 1 week ago

Seriously have you thought of doing you own cooking/baking show? :)

11 months, 1 week ago Edited
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