I am doing Lent this year.
I have never tried Lent before, I haven’t even heard of Lent until I came over here. (or maybe I saw on the film or something first?)
Till recently, I felt like I had so much ‘giving up this and that’ time due to my pregnancy and breastfeeding of two boys.
During pregnancy, I cut down on coffee&tea, no alcohol for nine month. Then that continue with breastfeeding, as well as cutting down on decent sleeps. I do honestly says that I didn’t sleep one night through since I had my first one six years ago till recently. Even now, quite often one of my boys will wake me up in the middle of the night.
So, if anyone asked me, ‘Are you doing the Lent this year?’ I thought I was doing enough “giving up” and you could not take chocolate away from me! (OH I know, my “sacrifices” were not that big deal considering whatever the people go through in this world. )
Then, now, boys are little bigger, I thought I can do a bit of “giving up” in more productive, manageable & fun way.
I am doing lent on shop bought bread. Or to be precise, “not to buy bread at shops”. (I eat shop bought bread if someone offered me)
Oh well, it is not proper Lent, I am not fasting or giving up on anything I really like, just convenience. But it is a challenge of not having the convenience of buying shop bought loaf whenever I need it.
It’s about middle of Lent now, and I am doing good so far.
I am baking some sort of bread nearly everyday or every other day, and having a great fun with it.
As I need to make more bread which my boys will eat for breakfast and is suited to make sandwich, I started to make more tin loaf than ever before.
I love my white tin loaf, but I also wanted to be able to make tin loaf with ‘sour dough’ starter.
Yes, with sour dough, natural yeast.
It is not so common to find ‘sour dough’ soft bread here, but it is quite possible according to Japanese baking books (and many bakeries which do natural yeast baking.)
Tin loaf with raisin starter.
Its texture is slightly chewier than usual yeast bread, and it smells sweeter.
The crumbs are a bit coarser than yeast bread, but it is bouncy and tasty.
I followed the recipe of Japanese sour dough book, which I used to learn how to raise raisin starter.
(book title: 高橋雅子著 「自家製酵母」のパン教室―こんなに簡単だったんだ!マイペースで楽しく続けられる）
It was baked in a loaf with with lid, so I needed to make sure it raised enough to fill the tin. Raisin starter is very active, so it is possible to make this type of bread. My other stater (wheat+apple raised ‘Paul’) won’t be strong enough to do this job.
Although I used my strong raisin starter, I couldn’t make it to fill the tin nicely at my first try even I followed the instruction.
I decided to add more raising power by ‘punching’ it. Not actually punching it, but softly folding bread dough half way though first fermentation time. It’s a technique used in Baguette making, but it worked for this one too!
I ‘punch’ twice, during first 7 or 8 hours, and then shape into tin and take about 1-2 hours for second raising. It was baked in 220C for 30 min.
This was a bit of bread nerdy post, but hope fellow sourdough bakers find interesting.
Anyone else doing lent? What are you giving up? And how are you doing so far?