Last Bake of 2015

For my last bake of the year, I made some Sundried Tomato and Pesto rolls, a yeasted recipe with coarse semolina to add a bit of texture.

We had them for lunch with smoked salmon, 

After Shaping

After second prove

Baked

Texture

I also made a White Sourdough loaf, I actually started it last night, using 100g starter and 700g flour. It ended up at 75% hydration and was folded three times before overnight fermentation in the fridge.

I took it out at 6am and let it warm up.  At 8 I shaped it into a banneton.

At 10 I put the oven to warm with my Dutch Oven inside to heat up. At 11 I cooked the rolls at 200°C for 20 minutes then wound the oven temperature up to 300°C. (Max)

By 11:30 the dough was bubbling well,

I put it in for 30 minutes covered.

As you can see it rose well and was ready to be finished. Leaving the lid off I reduced the temperature to 230°C and gave it another 30 minutes.

Not too bad. Happy New Year to you all.