Yesterday was actually intended to be my bread baking day, but we just didn’t have the energy for it. It was a pretty bad fatigue and pain day for all of us. 😦
I did start a batch of overnight sourdough before bed, though. The last time we tried this recipe, it didn’t really rise at all by morning, so I tweaked the ingredients this time. I reduced the sugar to something adequate to feed the sourdough yeast, and not make the bread itself a sweeter bread. I also added just a touch of baking soda along with the flour. Last time, I left the dough to rise in a bowl on our dining room table, but the house it just too cold, so this time it went into a warm oven with the light left on to keep it warmer throughout the night.
I checked the dough before I headed out to do my rounds, and was quite pleased by what I saw.
It rose quite nicely! I’m very pleased.
After finishing my rounds, I kneaded the dough for 10 minutes, then set it up in loaf pans for a second rising.
With no yeast other than the sourdough in the recipe, it will still take a long time to rise. So I waited an hour before starting some non-sourdough bread.
My favourite additives to my basic bread recipe is thick cut oats, chia seeds, ground flax, sunflower seeds and pumpkin seeds. The sunflower and pumpkin seeds are roasted and salted, and this time I took more time to grind them in a mortar and pestle to break them up. The whole seeds and bigger pieces tend to fall out while the dough it being kneaded. I let it all soften in boiling water first, which makes a much nicer texture in the bread. I doubled the basic 2 loaf recipe again, too.
By the time I got this batch set aside to rise, it was about an hour and a half since setting the sourdough loaves to rise. A quick check showed very little change, so I expect to have the second batch baked before the sourdough is ready to put in the oven! 😀
Oh, and my timer has just gone off. Time to get back to it! 🙂