Sourdough week two. This week however, also featured two distinct flavors: sweet & salty. We made pretzel bread (salty), Hawaiian sourdough (sweet), olive sourdough (salty) & pan de cioccolate (sweet). We also focused on two shapes, a boule and a batard. The Hawaiian bread was really tender and mildly sweet. We use that dough to make rolls for the Art Institute restaurant AIR MKE. The olive dough was made into a boule and the pan de ciocclate was made into two batards. We also made the whole wheat sourdough again. It was not as flat, but it was just as "wheaty" as before. The pretzel bread was great, but unlike any pretzel bread I have had before. Chef Sean said that was because this formula did not include lye. The olive bread was fantastic tasting and fantastic looking. If I make it again, I think I would try another kind of olive. Only because there are so many kinds of olives. The ciocclate bread tasted like a yeast brownie. That may sound strange, but that is the best description I can think of. I would pair that bread with goat cheese and maybe figs.
We used the deck oven, spoon, bowl, scale and a thermometer. I decided to not use a mixer this week and knead everything by hand.
We used the deck oven, spoon, bowl, scale and a thermometer. I decided to not use a mixer this week and knead everything by hand.