Sourdough for Easter

[WALLE]

Wanted to try something a little fancier with the bread for this weekend, so going the braided route on a sourdough spear, sprinkled with some Sicilian Blend bread dipping seasoning. With that, is one regular loaf, and one cinnamon sugar loaf.

I love messing with sourdough, so I kinda over do the pictures...

Sponge

Kneaded dough

Starter feed and ready to go for next time

Cinnamon Bread - this is real easy, roll out the width of a loaf, rub a little butter on it, sprinkle with cinnamon sugar, and roll it back up.

And here's the braided

Sitting in the oven for the final proof

Take aways - rolled dough rope for braiding needs to be about 1.25 X longer that the pan. I did mine 2X longer. Using my 16" pizza pan to give you and idea of how big this thing turned out. My dough also ended up stretching a bit as I tried to braid it.... Not the best job, but it will eat!

I'll be back later with finished pictures.
Thanks for checking out my Easter bread project.
Tracey

 

[WALLE]

Here are the finished goods

Thanks for checking out my bread project.
Tracey

 

[GOT14U]

$_$ *p1*
Great job Tracey ! I love how you do different things with the starter all the time. Bassman is sending some starter to me and I plan on following your examples *#*

how did the cinnamon taste?

 

[BBQ Engineer]

Hey Guys,

That sourdough looks awesome Tracey! I have been really busy, but rehydrated my sourdough starter that I got from Tracey and Bassman. Got it fed and letting it grow. Hopefully I might be able to throw together a loaf or two in the next couple of days. >%

 

[Bassman]

You're just way outdoing me on the sourdough, Tracey! Maybe it's because there are five of you and only two of us. Another trick that I've done with the cinnamon bread is add dried cranberries. Gives it a different tanginess. I know, you'll do that one tomorrow! *&*

 

[WALLE]

Bassman - HA! That does sound good though...

BBQ E - careful! this stuff is addicting!
Here is some info I should have shared on the first post - Keith is shaking his head.... but I got stuff to do, man!

Here are some tips for you bread heads that don't have a day and half to make bread. I use this on regular bread and tried this morning on this batch of sourdough with succeful results. Success defined by me is a baked loaf that is light, and at least double in size from the formed dough. (Take a look at the loaf pictures, the final loaves ended up rising about an inch above the pan after they were baked.) From the air pockets I can see, they are light and fluffy.

Proofing your dough,
After you have mixed up your dough, replace the first two hour proofing stage by simply microwaving your dough, on low, until you can "feel" it getting loose and soft. In my micro wave, that is four minutes on 20 (100) being the high setting.

Make your rolls/loaves/etc. immediately and place in baking pan.

With regular rolls/loaves, I will repeat the microwave process and straight into the oven. I can be eating baked bread in just a little after an hour from the time I drag the flour out.

Today, because I was using a metal pizza pan, I simply placed the braided roll into a warmed oven for 30 minutes, pulled it out because I neede to bake the loaves, and then baked. It probably proofed for around 50 minutes after being braided.

Give'er a whirl.

$_$ *p1*
Great job Tracey ! I love how you do different things with the starter all the time. Bassman is sending some starter to me and I plan on following your examples *#*

how did the cinnamon taste?

Well, the last cinnamon loaf was awesome. This one went to my old neighbor who just got out of the hospital after gaul bladder surgery. Basically, my wife gave away "our" bread. *&* >$< ^c^ ^c^

Thanks for the points, G.

 

[Bassman]

Bassman - HA! That does sound good though...

BBQ E - careful! this stuff is addicting!
Here is some info I should have shared on the first post - Keith is shaking his head.... but I got stuff to do, man!

Here are some tips for you bread heads that don't have a day and half to make bread. I use this on regular bread and tried this morning on this batch of sourdough with succeful results. Success defined by me is a baked loaf that is light, and at least double in size from the formed dough. (Take a look at the loaf pictures, the final loaves ended up rising about an inch above the pan after they were baked.) From the air pockets I can see, they are light and fluffy.

Proofing your dough,
After you have mixed up your dough, replace the first two hour proofing stage by simply microwaving your dough, on low, until you can "feel" it getting loose and soft. In my micro wave, that is four minutes on 20 (100) being the high setting.

Make your rolls/loaves/etc. immediately and place in baking pan.

With regular rolls/loaves, I will repeat the microwave process and straight into the oven. I can be eating baked bread in just a little after an hour from the time I drag the flour out.

Today, because I was using a metal pizza pan, I simply placed the braided roll into a warmed oven for 30 minutes, pulled it out because I neede to bake the loaves, and then baked. It probably proofed for around 50 minutes after being braided.

Give'er a whirl.

$_$ *p1*
Great job Tracey ! I love how you do different things with the starter all the time. Bassman is sending some starter to me and I plan on following your examples *#*

how did the cinnamon taste?

Well, the last cinnamon loaf was awesome. This one went to my old neighbor who just got out of the hospital after gaul bladder surgery. Basically, my wife gave away "our" bread. *&* >$< ^c^ ^c^

Thanks for the points, G.

Shaking my head?! I shook so hard my ears damn near fell off!............................... +^)Whatever works for you, Tracey. I figure if I get the bread done too soon, I'll get conned into something else. I just take-er easy. )1(