Sunday, April 17, 2011






Walnut Gouda Bread

The 40% rye sourdough from the last bake was so flavorful that I was inspired to make more rye bread. It was also a good opportunity to use up some Gouda cheese. For this bake, I made up a rye starter using 500g of Organic Rye flour. I used up the 2kg of Pilsbury Maida which I picked up on my way home on Friday. After making the mistake of using too much water in my last bake, I reduced the hydration this time round to 68%.

The walnuts and cheese were folded in before the bulk fermentation. During the shaping of the loaves, I added in the remaining cheese. I decided on a batard shape as I wanted to cram it in a single bake.

The smell was heavenly and I am looking forward for a bite as soon as they cool down.

2 comments:

anthony said...

oh,looking good, i have recently pickup bread baking as hobby , bake only in the weekend, havent use sourdough yet as still learning other basic baking skill, i have tried using poolishes but it seems not much different from a quick bread in term of flavour. Do you have any comment about it?

tomsbread said...

A typical poolish takes about at least 12 hours or more to ripen. Some recipes call for longer development time. Room temperature is relatively high in Singapore so very, very little yeast is needed. Otherwise the poolish will over-ripen and bread made with it will suffer.

There is a discernable difference in flavor using a preferment compared to a straight dough 3-hour bread. This is especially true for bread without added flavorings.