Doubling at this stage will probably mean the dough is overproved. In the morning, take out the bread, we need it to be about 70% bigger, slightly underproved. Place into well-floured banneton seam side up.Ĭover with a shower cap and put in the fridge overnight, this will retard the second prove time. Shape as appropriate for the shape of your banneton. Perform book fold, cover eith a clean tea towel and leave to rest for 10 mins Turn the dough out to a lightly floured surface Approx 7 hrs if your starter doubles in 4 hrs in the same environment. Leave the dough to bulk ferment until it has almost doubled, around 80% bigger. Repeat stretch and folds x3, with 20 mins intervals. Perform a couple stretch and folds until the dough becomes more smooth, elastic, and tightens up. The Dough will look quite rough and shaggy at this stage. Pour the wet ingredients into the dry and bring the dough together roughly. Work the butter into the flour mix using light fingertips until it resembles fine breadcrumbs.Īdd water, oil and starter for the bread into another bowl, whisk well. Start dough by adding the flour, salt and sugar to a large mixing bowl. Despite this, the bread was super soft and really delicious.įeed starter, when at least doubled around 4 hrs later. If anyone is up for giving this recipe a go, we can try to get this closer to perfect. At this point, the topping has not been perfected. The sourdough paste was also less thick than the original yeasted version so I have pretty much eliminated the extra water – I have not had time to retry it as yet. Since this bake, I have slightly tweaked the recipe for the sourdough version topping to compensate for this lack of color by changing the ratios and adding a. ![]() They were baked at the same time, the same sourdough bread recipe. You can see the difference - the batard shaped sourdough crust is much lighter in colour, whereas the round commercial yeast version almost burnt. I experimented making a topping using both commercial yeast one using only sourdough starter. ![]() There is a small catch to this bread, traditionally the topping is made using (gasp!) commercial yeast □. Read more about converting recipes and this experiment This was a commercial yeast recipe, which was converted to sourdough. This loaf, with it’s soft and pillowy interior and tasty, slightly crusty exterior, is a favourite around the world, so much so it has numerous names – Tiger Loaf, Giraffe Bread, Dutch Crunch, Marco Polo Bread and probably more.
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