BBD #23 – Something You’ve Never Made Before: Sweet Milk-Sourdough Braid
27. August 2009 von chaosqueen
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It’s time for a new Bread Baking Day!
We have to bake ‘Something You’ve Never Made Before‘, it’s a very exiting theme and I’m very curious about the other contributions. Nick from imafoodblog invites us to bake something special for the 23th BBD wich is as always hosted by zorra’s kochtopf. For me it was really difficult to find something I’ve never made before, after a long time of thinking about it and searching the net, I came up with an idea. I decided to bake a sweet milk-sourdough braid. I never ever baked with milk-sourdough before. |
For the milk-sourdough I used a bit of my normal wheat sourdough starter. All of the sourdough was used for the dough, because of the milk and the microorganism it is perishable and so it is not recommended to use a rest for a new starter.
The dough was easy to handle, so it was no problem to made the braid. While baking a wunderful smell was in our whole house.
The taste of the braid was a special one, a marginal sourness in combination with the sugar’s sweetness and the vanilla flavour.
| ========== | REZKONV-Rezept – RezkonvSuite v1.4 |
| Titel: | Sweet Milk-Sourdough Braid |
| Kategorien: | Milk-Sourdough, Braid |
| Menge: | 1 Braid |
Ingredients
| H | SOURDOUGH | ||
| 240 | gram | Wheat flour | |
| 240 | ml | Milk | |
| 20 | gram | Wheat sourdough starter | |
| H | SPONGE | ||
| 500 | gram | Milk-Sourdough | |
| 1 | tsp. | Salt | |
| 1 | tsp. | Sugar | |
| H | DOUGH | ||
| 400 | gram | Flour | |
| 100 | ml | Milk, lukewarm | |
| 80 | gram | Sugar | |
| 40 | gram | Butter, melted | |
| 1/2 | tsp. | Vanilla, ground | |
| 1 | Egg | ||
| 1 | Egg yolk | ||
| 1 | tbsp. | Milk | |
Source
| modified nach Der Sauerteig – Rosinenzopf |
| Erfasst *RK* 27.08.2009 von | |
| Chaosqueen |
Directions
Soudough
Mix water, flour and sourdough starter and rest covered vor 12-16 hours at room temperature.
Sponge
Mix sourdough, salt and sugar, rest covered for one hour at room temperature.
Dough
Mix all ingredients to a firm dough and knead for 10 minutes. Cover and leave at warm temperature for 90 minutes.
Turn the dough into a lightly floured counter. Divide into three pieces, with your hands roll each piece into a long rope or snake. Place ropes side by side and braid.
Mix egg yolk with milk and coat the braid with the eggwash, let rest for 40 minutes.
Preheat the ofen to 200°C.
Bake the braid for 40-45 minutes until golden.
Cool on a wire rack.
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Interessant, das muss ich auch mal ausprobieren.
Mit Milch-Sauerteig habe ich auch noch nie gebacken! Bisher habe ich für süßes Gebäck einen italienischen Starter gemacht, aber der ist aufwändig, daher werde ich diese Variante bestimmt mal probieren.
@Zorra
Der Versuch lohnt unbedingt.
@Stefanie
Meinst Du Lievito madre? Die steht ganz oben auf meiner Liste, aber damit muss ich bis zum Urlaub warten.
@Zorra
Der Versuch lohnt unbedingt.
@Stefanie
Meinst Du Lievito madre? Die steht ganz oben auf meiner Liste, aber damit muss ich bis zum Urlaub warten.
Der italienische Starter ist ein fester Sauerteig (TA150) der bei 30°C geführt wird, und alle 4 Stunden gefüttert werden muß. Er wird dadurch besonders mild. Hier gibt es eine Beschreibung vom San Francisco Baking Institute.
What a great braid, it looks and sounds wonderful. I have never heard of milk sourdough before. Thanks for joining us for this month’s BBD!
Danke, die Beschreibung werde ich mir anschauen. Ich bin ja immer für Neues zu haben.