When I mentioned in my last post that I was making four and a half kilos of sourdough, many of you were curious to know what I was planning to do with so much bread. Let me tell you about it.
At present, my flour seems to be absorbing a great deal of water (it tends to vary a bit depending on the weather), so I’ve been experimenting with pushing my dough hydration levels as high as they’ll go. I do this because I really like the bread I end up with – the crumb is elastic and tender, and the loaves keep well for several days without going stale. The downside is that the dough is hard to manage, but I quite enjoy the challenge!
For this large batch (93% hydration), I used:
- 600g ripe sourdough starter
- 1700g cold water
- 1kg semola rimacinata (Italian remilled semolina flour)
- 1kg bakers flour (Ben Furney Flour Mills brand)
- 36g fine sea salt
After the dough had proved, I divided it up, shaped it as best I could, and plopped it into five loaf tins – two large and three small. Hopefully you can see from the photo below how moist the finished crumb was…
I always bake more bread than we can eat. Despite how that sounds, it’s a frugal thing to do rather than a wasteful one, because the flour costs are minimal (all up, the five loaves cost me about $4, and that was only because I was using expensive Italian flour). I figure if I’m going to heat my big 90cm oven up anyway, I might as well make full use of it.
Baking in bulk lets me share. One of the small loaves went to our neighbour Mark, who always mows our front lawn (bless him). Another went to 68 year old June, who lives down the road (that’s her current declared age, but the numbers are actually reversed). Half a large loaf went to my mum – she’s not a fan of sourdough, but doesn’t seem to mind this one.
Little Matilda came for a visit yesterday and ate four slices with butter and Vegemite. The third small loaf was turned into cheese and garlic bread, which we served last night with a rich, slow cooked pork hock “stoup” (my friend Joanna’s word for soupy stews)…
The final loaf was sliced and baked in a 100C oven for three hours, which both warmed up the house (it’s 10C here in Sydney at the moment) and resulted in two containers of crunchy bread crackers…
These are Small Man’s favourite after school snack. I’m delighted he’s eating them instead of junkier options, but it does result in dry breadcrumbs all over the house…
So there you have it. Four and a half kilos of sourdough, baked, shared and eaten. Time to bake some more!
Fig Jam and Lime Cordial 
Your bread looks just right, I would love to have a piece this morning for breakfast with my apricot jam. Your crunchy bread crackers are handy to have. Do you ever freeze extra bread?
Yes I do, often! But the freezer is a bit full at the moment, so I’ve been mostly turning surplus bread into crackers! :)
Your bread looks quite fabulous & must be utterly delicious too!
Yum Yum!
Hello Sophie! Thank you! Hope you’re well! x
I love the look of that stoup – I always want to eat everything you make, Celia! I have decided to follow in June’s footsteps and reverse my age numbers this year…genius!
Selma, June’s going to be in trouble with that in about three years time… ;-)
Well that explains everything. That is still a lot of bread.
Hahaha…we have a lot of eaters! :)
Aha! That explains it! 😉
Lovely, you could expand your baking and feed the neighbourhood! Could you imagine? They’d have to fight your son for it though.. ;-)
Ha ha! Yes, they would!! ;)
Makes perfect sense to me! Now all you need is for me to send my two little dogs round as they are experts at hoovering up crumbs and will therefore save on your electricity costs :)
That kid of mine walks around the house munching on dried bread! I’ve given up.. ;-)
What a kind and considerate gal Ms Chica Andaluza is to offer her 2 pups as hoovers ;). I love the communal nature of your home baked bread Ms Celia and the community that you are forging around yourself. :)
Fran, it’s one of the things that makes life grand. As you know. :)
That bread looks delicious. I made one tiny loaf at Casa Debbio today and we ate it with Lorraine’s roast vegetable homous (is that how you spell it)
Sounds delicious, Deb!!
It is so nice to be able to share – and kindness is always repaid. I sympathize with the temperature with you at present but I think it is your turn! Please can you remind the sun it is supposed to be in the northern hemisphere if you spot it!😀
I hope the sun has made its way over to you by now, Kim!!
Your bread is just gorgeous!
Thank you!
I knew you’d have a cunning plan for the bread! The other afternoon I couldn’t work out why it was so chilly, we were eating leftovers for dinner and I didn’t have the oven on!
It’s amazing how much warmth even a low oven can contribute, isn’t it?
The mystery is solved! I like your sense of economy and sharing. I also often heat up a 90cm stove and wonder how wasteful that is. Must dig out my old op shop found bread tins from the shed. The only way I could get such a wet mix into the oven would be to use ‘proper’ containers. I have’t resumes my bread making activities since returning from Indonesia, but did have the foresight to dry out some Celia starter. I also have a rather nasty looking version left in the fridge, just in case. Time to re-commence.
Fra, yes! You’ll need bread to go with all your gorgeous soups!!
Hi Celia
You are amazing as we all know here on your site. I have two questions for you please kind lady,what mixer do you use to make these large batches of bread or do you do it by hand? when I use my chef XL I divide the mixture, also you mentioned in a previous post that you use the large tray that came with you oven,the reason I ask the large tray that came with mine I have always thought it was a drip tray and it sits in the bottom of my oven never being used it also so is a rather strange texture so never thought of it as a tray to use,
Sally, I mix by hand – my big Chef XL won’t take such a large batch. It can only just manage our overnight sourdough recipe! It’s the reason I bought the giant tub that was in the IMK post, so I could mix and fold the dough in it. And I’ve recently had another friend who said the same thing – she thought the large tray that came with her oven (and slots in under the racks) was a drip tray too. Maybe it is, but ours work brilliantly for baking! :)
What a lot of lovely loaves. Quite frankly, you had me at cheese and garlic bread x
It’s a chilly 8 degrees here at the moment. I’m debating whether I would have more fun staying inside or getting small sir and I weather-proofed and going out for a walk…
Lisa, have you seen Nagi’s recipe for crack bread? It’s amazing made with our sourdoughs…
http://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/
Squeeee! I’m bookmarking this and making it with one of my next Lorenzo loaves!! You’re a gem Celia (and Nagi too!) :-)
That’s an epic effort, Celia. I love the crumb of the wetter doughs, but really struggle with handling it – do you oil your hands when shaping, or just dig in and scrape it off?
Amanda, I throw a lot of fine semolina around on the bench first. I don’t oil my hands, but I find a dough scraper invaluable for moving it around a bit.
Yep – that’s a whole lotta loaf.
Yes, it really was. :)
I think you’re very sensible, Celia! And what lovely bread! I think my husband is addicted to sourdough.
Jean, my family practically lives on it! :)
Oh how I wish I lived closer when this was a thing. I would have helped eat it. :) #hinthint Bread baking is one of life’s best smells, huh?!
Anna honey, anytime you want some starter, just let me know.. :)
Ah Yes! I had a feeling Celia that you were sharing most of your sourdough as you have such lovely neighbours – but that’s only due to your loveliness anyway. we all know how you are. God bless you! I mad some pizza on the sourdough last night just to warm up my home! It’s been extremely cold here near the mountains! Will make more today and Abby is thriving… :)
Lina, I’m always so happy to hear that Abby is doing well! I wish I’d understood the NCIS connection when you had Jethro! :)
Another lovely bread post Celia. I don’t think I have ever baked one loaf of bread…it just makes sense to cook in bulk doesn’t it? I agree with heating up the oven and making the most of it also. Your pork hock stoup looks so good, very frosty here at the moment and this would be perfect. Happy baking x
Jane, I KNOW you understand! There’s something incredibly rewarding about turning out a huge batch, isn’t there!
Ah, to be one of your neighbors… so lucky. Speaking of, we’ve been in our new house for exactly one year now and I have to say, our neighbors are incredibly friendly. Everyone on the block gardens, and so many of them have stopped by with seedlings to plant at our place. It’s a wonderful community. Now I get it ;)
Hope all is well with you darling friend! I loved your fleece jumper on IG by the way…
As I said lovely, no one deserves to have fabulous neighbours more than you do! I’m so happy for you!
There really is nothing like beautifully baked bread, especially the smell while waiting for it to come out of the oven! Looks amazing!
Thank you! Great fun to make too!
I had no doubt that you had plans for every kilo in that bucket. What gorgeous bread. Your neighbourhood should be on tv. We all want to know them. :)
My neighbours are a hoot! I came home a couple of days ago and found that Mark had straightened the entire boundary fence. He’s a treasure! :)
I love you always share your bread Celia, very true the adage, sharing is caring. :-D
My Pete leaves crumbs everywhere and I have often crunched my way around the lounge after he has enjoyed his breakfast in front of the telly.
Have a wonderful day.
:-) Mandy xo
Mandy, don’t tell me that! I assumed they grew out of it as they got older! :)
There is always hope. :-D
Fascinating post Celia! Would you give us a rough break-down on your estimated costing some time? I don’t mean cent for cent, just roughly how you see the costs. My Maths is very (I mean very!) weak, I’d be interested to transfer the rough costs to my own bread making.
Rose, here you go..
https://figjamandlimecordial.com/2015/06/06/redefining-frugality/
your bread looks gorgeous and you are so generous with your bread – the crackers look great but I am battling the crumbs in the house lately so I dread to think of these going everywhere
Johanna, I’ve pretty much given up. It’s easier to just not worry about it! :D
Now that’s what I call a loaf!!!
Thanks darling! :)
How lucky of everyone to receive some of your sourdough! I completely understand crumbs all over the house! I try to train the boys to eat at the table but it just doesn’t always work.
Gretchen, you have THREE boys! I think we should just give up on trying to keep the house tidy.. :D
The mystery has been solved… if only I was one of your neighbors, I would even do some hoovering for you :) My sourdough starter is still thriving and of course your sourdough bread looks pretty amazing. :)
Moya, I’m SO happy to hear your starter is still going strong! And I’m still so glad it finally made it all the way to you! :)
That looks amazing! How satisfying to make bread with your own home cultivated starter.
Mary, it’s one of the best things in the world! Thank you!
Celia, you always amaze me. That bread looks beautiful & I’m guessing that your neighbors and friends are thrilled when you get into baking mode.
Di, everyone always seems to enjoy the bread! It’s a little thing, but I hope they see it as the token of affection that it really is.. :)
Nice Celia… i want to eat it… nice article… helped a lot
Thank you! :)