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Sunday, January 22, 2012

Irish Soda Bread - White



Irish Soda bread is a delicious bread very popular in Ireland. It is called this way because its leavening agent is the soda, which in conjunction with the buttermilk and the cream of tartar make the dough raise in the oven.
As the soda gets in contact with buttermilk it starts to react, so it is of vital importance to tray up as quick as possible the bread after mixing and put it straight away in the pre-heat oven. When cooked, the loaf will sound hollow when rapped on the bottom with your knuckle.

Irish flour and Irish buttermilk should be used for this recipe.
Irish flour is a very soft flour with a low gluten content. You can use in the recipe only cream flour (instead of a mix of cream and baker flour) if you wish. I personally recommend using odlums. The bread flour of this brand has a low gluten content.

If you don't live in Ireland any cake flour should do the job.

The buttermilk is kind of difficult to find outside Ireland, and even if you manage to do so, it could have a different degree of acidity than the one you can find in Ireland. For this very reason, you will need to change the proportion of cream tartar to suit the buttermilk that you have.




Ingredients

For 4 x 490gr each

Stage Ingredients Gr. Baker% Method
1 Cream Flour
Strong Flour
Salt
Cream of Tartar
Bread Soda
500
500
15
30
20
50%
50%
1.5%
3%
2%
Sieve flour and salt,
cream of tartar and bread
soda toghegher
2Butter80 8%Rub butter into Flour
3 Buttermilk
Caster Sugar
850
20
 85%
20%
Dissolve sugar in buttermilk,
add to dry ingredients and mix
gently
Total:2015 201.5% 



For 2 x 490gr each


Stage Ingredients Gr. Baker% Method
1 Cream Flour
Strong Flour
Salt
Cream of Tartar
Bread Soda
250
250
7
15
10
50%
50%
1.5%
3%
2%
Sieve flour and salt,
cream of tartar and bread
soda toghegher
2Butter40 8%Rub butter into Flour
3 Buttermilk
Caster Sugar
425
10
 85%
20%
Dissolve sugar in buttermilk,
add to dry ingredients and mix
gently
Total:1007 201.5% 


Processing Details


Details Temp/Time Instructions
Dough Temperature
Use cold buttermilk
Fermentation Timenone
Scaling Weight4904 (2) Pieces
Hand up into a roun ball shape
Intermediate Proofnone
ShapeHand up round (again)
Flat them out pushing the palm of your hand on top
Dust with flour
Cut cross in centre (deep cut with a big knife)
Sprikle with flour (or egg wash)

Proof Timnone
Baking temperature210 C
Baking time35 - 40 mins


Ingredients



Dry ingredients mixed and buttermilk

Mixing



Dough after mixing







Tray up




After Baking



Slice to show the texture

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