We’re not talking urban dictionary here, people.
(especially of a road or other route) divide into two parts.“the place where the road forks”
synonyms: split, branch (off), divide, subdivide, separate, part, diverge, go in different directions, bifurcate.
So after having spent a little time getting Fran “spa”-ed up, she appeared to be in good spirits and quite bubbly — good thing I use cloth as a lid on my jar! It seemed like the time to share, so I did!
I also decided to try again with the sourdough bread-baking, though this time I figured I’d follow in Alex’s footsteps: as the originator of Fran, I figured he probably knows what he’s doing! The recipe he’d used is below. Unsurprisingly, even though I was trying, I didn’t end up following his recipe (this time due to not reading properly). Ah well. My modifications are noted.
Oatmeal Sourdough (makes 2 loaves)
700 g white bread flour (Straight up AP for me)
300 g semolina (I used whole wheat flour)
100 g buttermilk powder (I missed the “powder” and used yoghourt)
2 tbps butter, melted and cooled
1 cup rolled oats
700 g water (+50g added after autolyse)
200 g starter
- Combine 700g water with 100g buttermilk (POWDER!) in a large bowl
- Add 200g starter, oats, butter.
- Mix, ensuring butter is well-distributed
- Add flour(s), mix well.
- Wait 45 minutes-1.5 hours for autolyse
- Add 50 g of water, and 20 g of salt.
- Mix/knead to press salt through dough.
(At this point, I put a cover on it and stuck it in the fridge overnight.)
- Knead in bowl (or perform turns) every 45 minutes or so, for about 3 hours.
(Mine was more like every 2 hours, over 5 hours but it’s cold in our house… and the dough went back in the fridge after to overnight.)
- Transfer to counter, separate into 2 loaves.
- Allow loaves to bench rest for 25 minutes.
- Shape loaves into boules (or other shapes) and move to proofing form.
- Allow loaves to rise for 4-6 hours. Rising is done if they have doubled in size, or if you press into the dough with a finger, and it very slowly returns to original shape.
(Should have put something damp on top as they developed a bit of a skin during all this proofing.)
- Preheat baking stone/cast iron pot at 475F.
- Place bread in/on baking device (cover with lid if possible.) Slash bread surface in a decorative manner.
- Reduce temperature down to 425F. If using stone, may want to add a extra water/ice to the chamber… but be careful because water contact on your stone will probably cause it to crack.
- Bake for 30 minutes at 425F.
- Remove lid, or water supply… reduce heat to 375F.
- Bake for 30 minutes at 375F.
It seems I need to work on the depth of my short slashes; the one long one worked out very nicely though! After about 40 minutes on the rack, I offered The Boy* a slice and he seemed quite impressed with both the texture and the flavour. W00t! I will count that a point in favour of of the home(-made) team!
* Who holds the title of Most Discriminating Bread Eater in our household.