Calling all SOURDOUGH LOVERS ...
Would you like to WIN a Sourdough Baking Pan, complete with Pandan Powder and some Blue Tea? Then continue reading!
We love our sourdough right? With some smashed avocado, eggs + vegemite – the Aussie way! Oi! Oi! Oi!
Well with a simple sourdough bread recipe that's easy to make using your sourdough starter. Give the dough an overnight rise for an early morning bake or mix it in the morning for freshly baked sourdough bread to have on its own or with lunch/dinner. It’s easily adjusted to fit your schedule!
In a nutshell, sourdough is slow-fermented bread. It's unique because it does not require commercial yeast in order to rise. Instead, it’s made with a live fermented culture, a sourdough starter, which acts as a natural leavening agent.
Sourdough is best known for its characteristic tangy flavour, chewy texture and that crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easies for the body to absorb. And guess what it does taste damn good (more so if you made it yourself, right?)
Remember our Mel in Brisbane? Mel who has contributed a few yummy and gorgeous recipes Pandan Chocolate Swirl Chiffon Cake, Dragon Fruit Layered Steam cake and Anzac biscuits with Pandan flavour and now giving you a Pandan Sourdough recipe! Mel is officially a @my.blue.tea Pandan Addict!!
A delicious take on the trending sourdough bread by Mel, baked using the Brisbane Sourdough Pan by @skitchenau - Australia's first cast iron sourdough pan!!
A video by Mel show's how to bake Pandan Sourdough or any Sourdough for that matter.
More videos on our TV Channel www.mybluetea.com.au/tv
Here's your Sourdough Bread Recipe
Sourdough starter
· 5g sourdough starter
· 35g water
· 35 bread flour
Dough
· 270g high gluten bread flour (90%)
· 30g Whole wheat Emmer flour (10%)
· 252g water (80%)
· 60g levain (20%)
· 6g salt (2%)
Directions
8:00 am: Add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temperature at 74-78F until in about 5-6 hours starter reaches its peak (triples or more in volume). All starters are different, so work with yours accordingly.
11:00 am: mix water with bread flour and cover it, let it rest 1 hour for autolyse. During the autolyse process the flour absorbs water, becoming fully hydrated. This activates gluten development.
1:00 pm: add sourdough starter.
Mix with hand around 5 mins and make sure all well incorporated
Cover and let it rest for 30 min.
1:30 pm: add salt and mix for 4-5 minutes until well incorporated (you may add water at this stage especially if the dough feels tight)
Leave to rest for 30 min. At 74-78F /23-26C.
2:00 pm: Lamination. Wet your hands and spray table with water. Stretch the dough as much as you can gently and spread the inclusions e.g. dried peach and fold them. Let rest for another 30 mins.
2.30pm: First Coil and Fold
3.30pm: Second Coil and Fold
Performing stretches and folds every 30 - 45 min will help to continue gluten development, time varies depending on how strong your dough is.
Keep monitoring the dough, if it’s rising too fast, you can shorten the time in between stretches to 45 minutes or less.
After the final stretch let the dough proof for 2 hours at 76-80F/ 24-26C. You should see some bubbles on the surface, the dough has to become lighter.
5.45pm: Shaping. When forming the sourdough into your desired loaf shape, the goal throughout the shaping process is to create surface tension on the outer surface of the dough without affecting the delicate inner dough. Using your bench knife, flip the dough and place in the proofing basket with the seam facing up
6.15pm: transfer dough and allow to rise for 14-24 hours in the refrigerator.
Next morning, place The Brisbane Sourdough Pan in the oven and pre heat at 250c for at least an hour. Take the dough out from the fridge, remove from the banneton and cover it with parchment paper. Score your dough with a bread lame. Then move your bread into Brisbane Sourdough Bread Pan and bake at 250°C with the lid closed for 18-20 minutes. After 20 minutes, open the lid of the Brisbane Sourdough Bread Pan and continue baking at 200°C for another 20 minutes or until golden brown .
Tips & Notes
Good sourdough bread can only be made with a sourdough culture that's live and kicking. So make absolutely sure:
You take good care of your starter by refreshing it regularly. When a starter gets too sour the acid stops the yeast from growing and making bubbles. By refreshing you give your starter new food to eat and you dilute the acid environment so the yeast comes back to live again.
You use the right flour to feed your culture. Organic whole grain wheat and rye and spelt will work best because these grains will have enough yeast spores to keep your culture going.
You use the right water too. A sourdough culture does not like chlorine, so if your tap water has too much of it, use bottled water.
You can add any flavours or fruits into your sourdough, says Mel, The Sourdough Queen!
Try them with My Blue Tea Superfood Powder. i.e. Blue Butterfly Pea Powder, Dragon Fruit Powder, Dragon Fruit Powder, other fruit and nuts ... you decide.
BAKE A PERFECT SOURDOUGH BREAD WITH THE BRISBANE SOURDOUGH PAN, EVERYTIME
THE MORE I BAKE, THE MORE I FALL IN LOVE WITH…
My name is Melya Suryanto and I fell in love with baking Sourdough during Covid in 2020. I spent hours and hours in the kitchen preparing the dough only for bread to fail when I baked it. So I went looking for a solution and I found it in my home town Semarang, Indonesia. I collaborated with a company specialising in cast iron manufacturing and got them to make 2 cast iron pans that have all the perfect attributes in shape, features and material to cook the perfect Sourdough loaf every time.
The pan has been wildly successful in the sourdough community throughout South East Asia and we are very happy to be able to finally launch it in Australia.
I am so proud of this product that I named it after my new home town BRISBANE. I hope you enjoy using these pans to create the perfect sourdough loaf every time.
Lucky Draw
WIN this beautiful Sourdough Pan Regular and 2 x 50 grams Pandan Powder and 50 grams Blue Tea - total worth about $300.00
Terms & Conditions
(1) Contest open for purchases from @my.blue.tea - from 12:01 am 12/05 /2021 - 23:11 pm 07/06/2021 AEST
(2) Any online purchase of >$49.00 equals 1 entry
(3) Enter as many times as you like
(4) Eligible within Australia only
(5) Follow & Like @my.blue.tea on Instagram Page and on Facebook Page
(6) Follow @skitchenau - Instagram and FB Page.
(7) The winners will be randomly selected, with Vermilion Pinstripes auditing the process
(8) Results will be announced on Monday, the 14th of June 2021 on all social media channels and via email.
(9) The Sourdough Baking Pan shall be mailed to a valid address from end June 2021 (if not earlier) to the Winner.
(10) The Winner is not required to bake a Pandan Sourdough and to publish on social media but WOULD be encouraged to do so - The more people know, to more they enjoy and also to get featured with My Blue Tea & @skitchenau social medias.
(11) My Blue Tea may change these General Contest Terms and Conditions at any time.
(12) Judges decision will be considered as final.
Bread Baking has never been this Easy
The Brisbane Sourdough Pan takes the guesswork out of baking bread for all levels of bakers
The Brisbane Sourdough Pan is now taking pre-orders with 20% discount. Offer ends May 2021 for end June 2021 delivery for those who cannot wait for competition results (and only 1 winner) and would love to have one please visit and order at the Brisbane Sourdough Pan website link and also follow Mel @melseatnplay and the Brisbane Sourdough Pan @skitchenau for Mel will be dishing our recipes and more sourdough tips.
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