Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so wild yeasts and microbes are familiar to us. :-)
Anyway, I love experimenting... I come from ne Scotland where we have this amazing lovely delicacy called the Buttery - it's basically a flattish yeasted roll made with butter and or lard.
Course now I want to make a sourdough batch but there is no recipe for this..... I wondered if I posted a recipe using unwild yeast, if someone could give me any hints for converting it to sourdough. Here it is (taken from www.ScottishRecpies.co.uk)
1 tablespoon soft brown sugar
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
Baking Directions For Aberdeen Butteries:
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
I was thinking of making a levain of around 200g (100% hydration) with white bread flour, and using that instead of the yeast mixture, mixing in the water and flour to it.
I'm wondering how long to leave the dough to rise in step 2 - normally for white bread sourdough I leave it for the afternoon, doing a few kneadings, and a final one 4 hrs before cooking, cooking it around 8pm, so that'd be around 7hrs total proving.
The levain would be fermented for 24 hrs before making up this buttery dough. The butter folding in bit is fine....
How long to leave it in step 10? Longer than 45 mins? we normally leave loaves for up to 4 hrs for this final bit but maybe rolls are quicker?
Any insights gratefully recieved.