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π New tart lemon loaf, holiday dinner rolls + baguettes!
Published about 1 month agoΒ β’Β 3 min read
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New tart lemon loaf, holiday dinner rolls + baguettes
As a baker who uses long fermentation and dough-strengthening techniques to create crusty yet airy bread, I'm in awe of cakes and breads that demand gentle handling, relying on the ingredients to produce a super soft result.
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This loaf is precisely that: incredibly tender with a golden hue and studded with poppyseed. It's a lovely lemon-y loaf that delivers the perfectly tart punch.
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But what's more, this loaf uses a hefty bit of sourdough starter discard, not to avoid waste (though that, too!) but for added flavor.
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And after you prep this cake and nod in agreement with my words as you take a bite, prep some soft dinner rolls for any larger gatherings this weekend. Then, read on for a discussion about dough strength a baker and I recently had.
Baking Question: Why does my dough spread when baking?
Links: An inspiring pizzeria in Brooklyn
π Tart lemon starter discard loaf
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I made this recipe last weekend, and it was shocking to see how fast the loaf flew off the counter. My kids wanted slice after slice, but honestly, so did I.
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It would make a wonderful Sunday morning treat, and be sure to read the variations at the bottom. It could be gussied up with a topping to make it a perfect dessert for a larger gathering.
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Plus, you'll want to read through all the juicy details on how Rebecca worked in your discarded sourdough starter for extra flavor!
With these ΓΌber soft rolls, I like to make the dough and get it to the point where the rolls are shaped and in the pan, then cover it, and then place it in the refrigerator to proof overnight. Sunday morning, take them out and let them proof until they are very puffy. Then bake and let cool until lunch or dinner.
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Start these rolls today, and they'll be ready for Easter this Sunday!
Why do my loaves, which have an 82% hydration and bake well in a Dutch oven, spread and fail to rise properly in a large oven despite following instructions and considering my humid South Texas environment?
This is a common issue and related to dough strength. Often, bakers prepare dough that works just fine in a Dutch oven (DO), but their dough spreads when they try to bake on an open surface. The DO keeps the dough in shape due to the vessel's sides. The dough is enclosed!
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You can try two things: 1) reduce the dough's hydration, or 2) increase the strength of the dough.
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Reducing the dough's hydration is an easy way to fix the issue. Hold back 5% of the water in the recipe during mixing, making the dough feel firmer. This will also help prevent spreading.
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Additionally, you can mix and knead the dough for longer to give it more strength. You can also give it a few more stretches and folds in bulk fermentation to give it even more strength.
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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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