Hi Steve,
Yes the weather is AMAZING at the moment. Sub-zero nights, but glorious days.
We went to Goulburn today and I’ve just been going through photos and every
single one has a clear, deep blue sky. So boring from a photographic
perspective! 😂
We’ve just booked a night in Goulburn for the Steampunk Victoriana Fair in
October. We’re not into steampunk per se, but it should be fun!
As you say, anyway, back to the bread… I used organic unbleached baker’s flour
and organic spelt for my loaves. We loved it, and I was disinclined to
experiment too much. I wouldn’t have minded experimenting with rye, but because
of the need to buy large amounts at a time and also keep pantry moths at bay,
each type of flour needed its own big plastic tub. Two tubs was enough for my
pantry. 🙂
I haven’t made sourdough since we left Perth. I dried my starter and it’s in an
airtight jar. Theoretically it should be able to be reconstituted when I’m
ready, but then again this is a totally different environment with different
natural yeasts in the air, so who knows…? I suspect I won’t do sourdough again
at least until we move into a bigger place and I’m unable to unpack the rest of
my kitchen gear, including my banneton and deli slicer. (Those crusts were hard
to cut through with a bread knife!)
Vicki. :-)
On 26 Apr 2021, at 8:30 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hey Vicki
I’m tossing up should I make my own and get some local Gerringong yeasts
growing. Weather is gorgeous in Gerringong – I love Autumn weather – cool
nights, sunny days.
Up early yesterday for the Anzac Dawn Service as Darcy laid a wreath as
part of his school leadership team – I reckon half the village of around 4K
turned out – It was a bit on the nippy side.
Anyway, back to the bread, as I go to a specialty shop this week to get the
various flours. I only have regular bread making mix left over at the moment,
which has all the improvers in it, which I’m guessing should get tossed out
for sourdough making…
I see he uses some malted flour which I’ve not heard of before.
What flour/s are you using for sourdough?
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 5:55 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: olive oil bread
I made my starter from scratch… took about 2-3 weeks I think… it was actually
a lot of fun.
Yeah getting nippy! -ve temps overnight. We’ve yet to turn the heater on
though.
The good thing about working from home 2 days a week is that I can work in
bed when I’m home and in the warmth at the office! Just starting to need a
coat to go over the road from the office for my mid-morning coffee.
What’s it like in Gerringong?
Vicki. :-)
On 24 Apr 2021, at 5:50 pm, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
I wonder if one can still buy those safety razor blade thingys’. We’ve got a
couple of antique cut throat razors that might work good.
Now I have to get to work on getting the starter…
Cheers
Steve
Ps – getting nice and chilly in Canberra at night now?
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 5:46 PM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: olive oil bread
I started with a small, sharp, serrated knife to score the loaves, but then
bought this:
https://www.aliexpress.com/item/32955968908.html ;
<https://urldefense.com/v3/__https:/www.aliexpress.com/item/32955968908.html__;!!Nd8K6TfUt9jcQpcU_mCx!5OBc9x8ESGgmLVkt1441p7TF0c7fBGJmw133mRcNJrwCvNiR2gArDZIj8hiRyZUrH5SXwoY_$>
But be warned, the acidity of the bread blunts blades very quickly so be
prepared to have lots of spare blades!
I also bought a blade thingy from Bunnings for the purpose, which was no
better or worse.
I’ve made sourdough pizza base exactly once. It was nice enough!
<image001.jpg>
Sourdough Margherita pizza.
But not our go-to. (Especially since my sourdough started is in dried shards
in an airtight jar at the moment!)
I’ve also done sourdough English muffins which were delicious.
<image002.jpg>
Sourdough English muffins, toasted.
Vicki. :-)
On 24 Apr 2021, at 5:32 pm, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Cool – ThanksJ
Are u using a special tool to slash or just a super sharp knife or razor
blade.
I’m just using a super sharp knife to stabby slash when I do bread in the
breadmaker, but I might invest in some better stuff if I get serious about
sourdough….and I have 2 bead loving carb monsters in the house (I just like
nice bread)…ha ha - like I have much storage room for more kitchen *stuff*.
Now I do very much like the sound of the sour dough pizza base….
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 4:59 PM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: olive oil bread
Hi Steve,
I always baked my sourdough in a thin-walled roaster. (There’s no need to
preheat when it’s thin metal!) I bought it specially on the recommendation of
a blog I was finding helpful at the time
https://figjamandlimecordial.com/2016/06/03/a-new-overnight-sourdough-tutorial-high-hydration-loaf/
<https://urldefense.com/v3/__https:/figjamandlimecordial.com/2016/06/03/a-new-overnight-sourdough-tutorial-high-hydration-loaf/__;!!Nd8K6TfUt9jcQpcU_mCx!66LIgUSvQEH7c4bxrxdQygtfZ6r-ld7K5wHhGCdJAz3bPV3lC8tnxkmp3qAtP8KXPACQbYVZ$>.
I sprayed it lightly with water to help create steam, lid on for the first
20 mins then off for the remainder, temp turned down a bit.
<image001.jpg>
Sourdough in the roaster ready to bake.
<image002.jpg>
In the oven.
<image003.jpg>
After 20 mins with lid on.
<image004.jpg>
Cooked and out of the oven.
This was a very early attempt, the fourth sourdough loaf I made, and I later
started to put my pizza stone on the bottom shelf of the oven to help
stabilise the heat. It lives there now. I don’t know how much difference it
makes!
So for last week’s bread I put the small tins in the roaster, sprayed lightly
with water, lid on 20 mins and off for the next 5 or so, which is all it took
because I forgot to lower the temp (the recipe didn’t SAY to haha) and they
were such small loaves they didn’t need long to cook.
<image005.jpg>
Hope this helps!
Vicki. :-)
On 24 Apr 2021, at 4:35 pm, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Vicki
Are you cooking them with stones and steels or a dutch oven. Adding steam via
the various techniques.
I have a pizza stone, a cast iron flat griddle plate, and a cast iron (I
think or possibly wrought iron) camping dutch oven I can use.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 3:45 PM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: olive oil bread
Hi Jo,
I’ve sent the recipes through to the list. I’m afraid they are in metric –
most artisan bread recipes are, and I always convert into ºC when I save
them, too. But with a quick search online you should be able to convert them
back again!
Vicki. :-)
On 24 Apr 2021, at 2:31 pm, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
i Vicki,
Thin, light and crispy sound great to me! Even better than hard crust. I
would like the recipe for the ‘olive oil bread' if you would share it, along
with the NYT recipe. Looking forward to your comparison.
Thanks,
Jo
On Apr 23, 2021, at 8:42 PM, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
Hi Jo,
It’s a crusty bread but the crust is thin and light and cripsy, quite
different from the harder crust of the sourdough I used to make (which was
lovely in its own way, as the sourdough was more dense anyway). It’s really
delightful bread.
I subsequently found a recipe on NYT Cooking that used almost exactly the
same amount of flour to water that I used, except by intention. Tomorrow I
will make the same recipe as last week but with the recommended, lower amount
of water, and compare. Then next week I’ll do the NYT Cooking version, and
see what we like best. The NYT Cooking one is easier because it’s a no-knead
version, whereas I used my Thermomix to knead this one…
Vicki. :-)
On 23 Apr 2021, at 6:36 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Your bread looks heavenly! It looks like a hard crust on the bread. I’ve
always wanted to try making bread with a hard crust and never got to it once
I had a bread machine.
Jo
On Apr 18, 2021, at 2:50 AM, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
I made bread today, the first since we’ve been in Canberra, and the first
time I’ve made this particular recipe for 8 years. I don’t have time for
sourdough anymore, so thought I’d give this ‘olive oil bread’ a go. However,
I hadn’t made ANY notes back in 2013, so I was feeling a bit apprehensive…
I stuffed up almost immediately when I wasn’t paying attention and forgot to
stop adding water…! The ‘dough’ was actually slop and I ended up having to
pretty much pour it into two small pans instead of shaping into a single
bâtard. My attempts to score the loaves were also sad because it was just
slush. Oh well. As mini-loaves, they taste great!
Vicki. :-)
<Olive oil bread in pans (high hydration mini-loaves).jpeg>
<Olive oil bread top view (high hydration mini-loaves).jpeg>
<Olive oil bread sliced (high hydration mini-loaves).jpeg>
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