Vermont Sourdough

There was much more to baking day last Saturday than the Rustic Bread. It was time to jump back into sourdough. My first attempt was using my own starter which I ignored and then finally threw out because the smell freaked me out. I probably could have just fed it a lot and kept it going, but ended up ordering some starter from Northwest Sourdough instead. Also, I didn’t take into account my crappy oven so ended up with a pale top and almost burnt bottom. Hey, that’s what practice is for, right? Oh yeah, and my 2nd attempt was rising in the oven when I forgot it was there and preheated the oven. D’oh!

So, this time, I decided to make the same recipe, the Vermont Sourdough from Jeffrey Hamelman’s Bread using two different starters, Australian and Danish Rye. Just to see the difference and as an excuse to make even more bread. I mean, if you’re gonna heat up the oven for 4 loaves, might as well make it 6!

The difference between the two was subtle. In the end, I think the Australian wasn’t quite as sour. The rise and crumb seemed to be about the same. These are the loaves with the Rye starter, but the other looked about the same:

vermont sourdough rye starter

Here is the crumb from the Rye starter:

vermont sourdough rye starter

The crumb of the Australian starter. As you can see, I fear my oven going crazy and shooting up in temperature and burning my breads, so I have a habit of taking them out as soon as the internal temperature reaches 205-210 degrees F.

vermont sourdough australian starter

And here is a slice of each side by side. The Australian wasn’t actually flatter than the Rye, I was just further into the Rye loaf when these were cut.

vermont sourdough slices

All in all I was really happy with both. Obviously there’s lots of room for improvement, but I think I’m doing pretty well for someone that has no idea what she’s doing. 🙂 

How did I use all this bread? Gave a bunch away, of course. Ate it sliced with Earth Balance. Sliced with peanut butter. Toasted with EB alongside Lentil and Pastina Soup. Made French Toast with it and had with tofu scramble and obligatory green vegetable, broccoli. And had this morning toasted with EB and pomegranate jelly and with leftover scramble.

Coming soon, experiments in laminated dough, or, OMG I’m covered in Earth Balance. Ewww!

Rustic Bread

rustic bread from hamelman's bread

Saturday I made 6 loaves of bread. No really! And I was basically at it all day and into the night. But I really wanted to make the most of the day I had free so I packed in a lot of work. This one is the Rustic Bread from Jeffrey Hamelman’s Bread. It’s mostly a white bread with a bit of whole grain thrown in as well. I used both whole wheat and rye flours.

There are a number of challenges when baking artisan bread from home. The main one for me is my oven. I have an oven thermometer in there, but even so it’s about impossible to get it to stay at the temperature you want. The temperature likes to shoot sky high and then it’s really hard to get it to come back down. I’ve even found myself with the oven door standing open. And, I don’t know if this is true of other electric ovens, but the only time the top element comes on is if I’m broiling. So instead of getting an even amount of heat from the top & bottom, it gets all the heat from the bottom. So I have to watch like a hawk and keep adjusting the temperature to try and keep the bottom from burning before the top browns. See what I’m talking about?

rustic bread bottom

A touch darker than I’d like, but the char flavor is minimal and it was worth it to get the top right. Another thing my oven doesn’t have is an automatic steamer for the first part of the baking process. The method I used last time to achieve this was to preheat a cast iron pan in the oven along with my baking stones. When I put the dough in to bake, I poured hot water into the pan and used a spray bottle to spray the sides of the oven. I repeated spraying the sides of the oven a couple of times in the first 10 minutes of baking. I didn’t get good lift on those loaves and ended up with a practically burnt bottom and pale top. So this time, I tried something else. When I put the loaves in, I misted the top of each with the spray bottle, and check 3 or 4 ice cubes into the bottom of the oven. Then that’s it. Way easier and I think it worked better.

rustic bread from hamelman's bread

I found these loaves took a lot less time to bake than the 35 or so minutes given in the recipe. Looking at the comments in The Fresh Loaf post I linked to above, maybe I didn’t leave the dough wet enough. But the loaves registered somewhere between 200 and 205 degrees, and the bottom couldn’t take any longer in there so out they came. All in all, I’m really happy with these.

rustic bread from hamelman's bread

Submitted to Wild Yeast Blog’s Yeastspotting feature.

My First Sourdough

Rather than doing what most people do when they want to try baking sourdough bread, I just jumped right in and developed my own starter. And, despite the fact that I have no idea what I’m doing, it worked! I mean, I can read a book as well as anyone else. But my practical bread building experience is almost nil. The starter took an extra day or two beyond what The Bread Baker’s Apprentice had set as the standard schedule. But then, there’s really nothing standard about developing a wild yeast starter. So I didn’t worry too much, just followed the suggestions and kept plugging away. Here are a few starter shots as I went along:

sourdough starter

sourdough starter

And here’s the barm. The white tape marks the beginning level. I’d say that’s some active yeast, eh?

sourdough barm

The finished loaves were far from perfect. The bottom is a bit too brown and the top not quite brown enough. I need a proper tool for the cuts in the top. (I used a box knife. No really.) I need to work on setting up my boule a bit better. Needs more surface tension. But after doing two I now have more of a feel for it. The taste seems just about right. Good sour taste. Probably could be a little more sour. But that will probably develop as the starter matures. I wish they had risen more. And I wish my oven wasn’t so sketchy. There’s no keeping an even temperature. At least I have an oven thermometer so I can keep adjusting, but I know it’s all over the place. Also, I think I had them too far down in the oven, but I needed to leave space at the top for the steaming water. Anyway, here’s a loaf and a slice:

sourdough loaf

sourdough slice

Seitan Sausage & Hot Dog Bun Payoff

So it seems like a month ago or something that I put out tweets that I was making seitan sausages and buns from scratch. It seems kind of weird to say “from scratch” considering that’s about how I cook everything. Anyway, I usually don’t go so far as to make my own hot dog buns. But then, here they are:

hot dog buns

I used Bryanna’s Fluffy But High Fiber Hamburger and Hotdog Bun recipe. For the first ingredient, I used EnergE Egg Replacer because I didn’t have the other things and it’s mostly potato starch anyway. Seemed to work fine. These are all full of whole grains and yet not heavy. I’m not sure I’d call them fluffy exactly, but they are really nice. One thing they don’t do is keep a little “hinge” when you slice them like store bought hotdog buns. I didn’t really think of that. In the future, I’ll experiment with shaping these so the sausage can be wrapped in bread. Even so, the sausages weren’t too messy to eat.

The sausages? Right, I made the steamed seitan sausages that every other vegan food blogger did months ago and probably already has a freezer full of them. I just used Julie Hasson’s original recipe. Next time I’d probably punch up the seasoning a little. I like a really spicy sausage. These had great flavor though. Steaming them was no problem. I just used one of those metal steamer baskets that you fit into the bottom of a pot to steam vegetables. Even though the bottom is rounded and not flat, I was able to stack all the sausages from this recipe into my pasta pot without a problem. 

Don’t be freaked out when you first unwrap these from the foil. They’re still moist on the outside but dry out pretty quickly. I’ve had them both right out of the fridge and into the George Foreman grill and frozen, defrosted partially, then into the grill. It’s crazy convenient to have these just hanging out in your freezer. Sometime soon I’ll incorporate them into some other recipe rather than simply eating on a bun.

seitan sausage cabbage kale salad

Oh, and that’s the Cabbage Kale Slaw from Ani’s Raw Food Kitchen next to it. And here’s a slaw extreme close up:

cabbage kale slaw

I had the slaw a couple of days later for lunch at work with sunflower seeds sprinkled on it. It held up just fine and possibly got a little better.

Yes, there’s more food. Asian Baked Tofu from The Candle Cafe Cookbook, Teriyaki Quinoa from Eat, Drink & Be Vegan, and some stir fried baby bok choy.

asian baked tofu teriyaki quinoa baby bok choy

Jimmy Crack Corn Crack from Alternative Vegan and Chipotle Kissed Red Bean Sweet Potato Chili from Fresh from the Vegetarian Slow Cooker.

sweet potato chili

Teese Bread

Hey, three pounds is a lot of Teese…so expect to see a few more Teese goodies here. I’ve been wanting to bake more breads, because I really don’t have a lot of experience with it. Then I ran across this recipe. It reminded me of the cheese breads I ate in Italy many years ago and seemed like a good way to use up some Teese. All I did is swap out Teese for regular cheese in the recipe. Since the recipe’s already posted online, I’ll just give you a few pics of the process.teese bread starter teese bread starter bread mixer action shotteese bread teese bread before bakingteese bread doneteese bread innardsOh yeah, and dinner one night was teese bread dipped in pizza sauce with spinach so we could pretend we were eating healthy.teese bread and pizza sauce