Friday, 15 July 2011

Cooking: Miller's Loaf Sourdough

On the weekend I baked another loaf of sourdough. This time I decided to use some of the flours I bought from Alfalfa House. Trying the Bourke Street Bakery's Millers Loaf, a combination of white wholemeal, rye and white flour.

I having had a busy week I hadn't put much thought into my loaf and was quite tired while baking so I know I made a few mistakes. However, I was pretty pleased with the results. The crust had a great sourdough flavour (which is where I've decided most of the action in sourdough is). The wholemeal and rye flour gave the bread a much earthier flavour. Overall I was quite happy.

Baking Notes
Having been away last weekend I put my starter in the fridge for the first time. I took it out on Thursday morning, giving it a feed Thursday morning, evening and then again on Friday morning before using the starter Friday evening. It didn't seem to have suffered any ill effects from being in the fridge.

I found the Miller's dough tougher to work with. It seemed to be a bit heavier and wetter. When kneading I didn't get anywhere close to being able to form a window with the dough. As with the previous two loaves I kneaded for longer than the book said and then just gave up! It doesn't seem to be affecting the end result too much though.

I decided to use my batard banneton for the first time. I'm definitely still struggling with the bannetons. My loaves look a little lost in them, like there isn't enough dough. I also seem to get slightly odd shaped loaves out of them. It might have been luck, but I had much better looking loaves when I didn't use them.

The crust was awesome, just like in my first loaf. Crunchy and full of flavour. I left the bread in the oven a touch too long and in places it was bordering on the burnt. Luckily I saved it just in time and was definitely still very edible.

The rye and wholemeal flour added more flavour to the bread. It's almost a shame to put anything on the bread as it distracts from the natural flavour!


  1. Richard that loaf looks lovely. Really lovely.
    My starter jumps in and out of the fridge all the time so don't worry about that- you'll be using a whole heap less flour too.
    So are you tempted by some dough hooks yet?

  2. Very tempted by the dough hooks. Which machine have you got? From the research I've done I read a lot of negatives about the motors burning out unless you buy an expensive one.

  3. there is where I need to be Ritchie, rye and spelt.

  4. this is where I need to be Ritchie, rye and spelt.

  5. Sunbeam mixmaster bought in 2004. Still doing the business and I give it a hell of a work out with the dough hooks.

  6. The Mixmaster at ~$200 is very tempting. It doesn't look as good as the KitchenAid or Kenwood, but then it is half the price! Decisions, decisions....

    This is the little fella I have, not sure if you meant this one, but if you can get it for $200 I would so go for it.

  8. Ahh, I was looking at the cheaper standard Mixmaster which has a smaller motor. I'm sure I'll get over my indecision one day!