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π New sourdough scones, trusty baguettes, and more!
Published about 2 months agoΒ β’Β 3 min read
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New sourdough scones, trusty baguettes, and more!
This week I could feel the warm weather waiting to break in. Sadly, it dipped back into being cold again, but that's just fine because it was perfect timing for this week's sourdough starter discard scone recipe testing.
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And you're really gonna love these.
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But I also had a bit of time to practice my baguette technique (there's never enough practice), make some focaccia, and even a pan pizza.
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I've also been playing with a few different varieties of wheat I have in the kitchen, most notably a hard red winter wheat called Butler's Gold. Very aromatic and flavorful but also quite strong and works well in large freeform loaves. I even snuck it into the aforementioned pizza with great results. More to come on this.
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You may think that's a lot of baking. but is it?
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Not for me π Let's get back to those scones...
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In this week's newsletter:
Recipe: Starter discard scones.
Recipe: Sourdough baguettes.
Recipe: 100% whole-grain spelt pan loaf.
Baking Question: Elasticity versus extensibility (and autolyse).
π Sourdough Starter Discard Scones
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Rebecca's latest recipe for these tender and ultra-flaky scones makes for the perfect treatβand she artfully works in a whole cup of sourdough starter discard, adding another flavor dimension to these rich cream scones.
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They come together quickly, freeze exceptionally well before baking (always have scones at the ready!), and are sure to be your new breakfast fav.
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Be sure to read through how she developed this recipe for a little insight into the thinking behind working in starter discard.
I recently baked a batch of my sourdough baguettes (and posted the walkthrough on Instagram), and I almost (almost!) forgot how much I love these pointy sticks.
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Yeah, they're a little finicky and have a bit of a process to them. But the satisfaction in pulling these from the oven and listening to them crackle on the counter as they cool...
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It's hard to describe how joyous that moment isβuntil you eat one sliced open with a thick slather of salted butter, and then, only then, do you realize it's the eating part that's the real joy.
While I love sweets and delicate white breads, I've also really been craving a healthful loaf. Bread that's incredibly filling, energy-giving, and designed to
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This whole-grain spelt pan loaf fits the bill perfectly. With a touch of extra virgin olive oil and honey, it's soft and a little bit sweet.
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This recipe makes a large loaf, and if you're using a 13" long Pullman pan, this use the entire recipe in one pan. For the smaller Pullman, divide the dough between two pans.
Extensibility refers to being able to stretch or pull up the dough without tearing it, correct? Isnβt it the same as elasticity? Something elastic is stretchy? Please tell me the difference, and as always, thanks so much for your help.
Elasticity is the dough's ability to stretch and then return back to its original shape. Imagine pulling a rubber band and then releasing it; if the rubber band goes back to how it was before you stretched it, that's similar to the elasticity in the dough. This property helps the dough to hold its shape and structure, especially when it rises and expands due to fermentation.
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Extensibility is the capacity of the dough to stretch without breaking. Returning to the rubber band analogy, if you can pull the rubber band longer without snapping, that shows good extensibility. In bread dough, extensibility allows it to expand and accommodate the gases produced by yeast, leading to a nice rise in your bread without tearing the dough.
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Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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