Here is an update on the bread as promised. Up until now I have had to add yeast to my sourdough bread to get any rise out of it what so ever, so although I was getting the sourdough flavour, it just wasn't true sourdough. I have been using the kitchen aid to do the initial kneading of the dough, enough to bring it all together, then doing the hard yards myself but still with little success, plus the fact, when kneading the dough the bowl of the kitchen aid gets well and truly stuck in the base, has anyone else had this problem?
I use my bread maker constantly but only to make dough and always have lovely textured wholemeal bread, so thought I would just substitute the sourdough ingredients and do the same thing. The feel of the dough was a vast improvement on any of my earlier attempts and it rose up beautifully while sitting in the kitchen during most of yesterday, my timing was all out to leave it overnight in the fridge, so did it as I normally would with a yeast dough but over a much longer period.
The moment of truth came for me to flip it out onto a hot tray, use the trusty lame to give it a quick slashing and then hope for that "oven spring"
Well it sprung all right, but only at one end? So I ended up with this weird looking loaf and yes the end is missing because I just couldn't resist tasting it piping hot straight from the oven. So if anyone reading this has any idea why this may of happened, please leave me a comment, it's a mystery to me. I thought maybe my oven is a lot hotter one side than the other, very possible as it is an absolute heap of junk and I can't wait to get another but we won't go down that path right now.
It could have been cooked longer and the crumb isn't perfect, but it is slightly chewy with a beautiful crust and tastes just great.
I made my starter and bread using this cookbook
It is one of the best cook books I have come across for a while. The bread making section is brilliant and not too complicated. The starter is simple and straight forward and as long as you use organic flour and filtered water, amazingly quick. I have the happiest, bubbliest starter sitting in my fridge ready for my next attempt.
I used the recipe for the Rustic White Bread with Madre, substituting the white flour for wholemeal and increasing the water content by 50ml.
I put the ingredients into the bread maker in the order I would if making a yeast wholemeal dough and used the dough setting. This is the closest I have come to that perfect sourdough loaf, and by using the bread maker, the one that took the least amount of effort. It has been over two years now since I went out and bought a loaf of bread, so hoping I can get this method to work with consistent results.
On to the Inks and stamps, they arrived yesterday afternoon, too late to do anything with, so this morning I went out the back to play around with them. They are so versatile and I know I am only scratching the surface of what they are capable of but here are a few pages I have started and some "handmade" tags.