The final baked product! |
So I was delighted to find a recipe in the master chef magazine, issue 13. I enjoyed the episode where they all baked bread at Sonoma, so this was perfect to try out.
You have to start a day ahead and you need to allow 2 1/2 hours to prove. It's delicious and chewy and sour, not uber sour but I found it really yummy and super easy to boot. It's also really scrummy toasted or as French toast.
So here is the recipe.
255g plain flour though I used bread flour, plus extra to dust
1/2 teaspoon of dried yeast
Starter
200g plain flour I used bread flour
1/2 teaspoon of dried yeast
1 teaspoon of caster sugar
I didn't follow their precise instructions cause when it comes to baking, I find I get a better result following my instincts so I often do.
To make the starter, place all ingredients and 250 ml lukewarm water in a bowl. I just used a wooden spoon and mixed till smooth. Cover with cling wrap and stand at room temperature for about 12 hours. Now I start mine at about 8 pm at night and leave it till noon the next day, but it's winter and I suspect that in summer, It will either NOT work, or be more sour.
After being left overnight, lots of lovely bubbles and a bit of a sour smell, but not unpleasant |
At noon the next day add in flour, yeast, 1 1/2 teas salt, I didn't add quite that much and I used vegisalt and 80 ml of lukewarm water, then I mixed it up with my spurtle. The dough is quite wet, so I found I didn't need to knead it all that much. Once mixed turn onto a floured board and knead till smooth, I just used enough flour so it wasn't unmanageable.
Turned onto the board, it's wet and not at all firm, so only needs gentle handling. |
After a light knead |
Shape into a ball. Place into a lightly oiled bowl and turn to coat lightly in the oil, cover with cling film. Cover with cling film and prove 1 hour or until doubled, then knock down.
First Knockdown |
Rising for the 2nd time |
Cover again and prove for another hour or until doubled. Knock down and turn onto a lightly floured board. I then knead lightly and leave for 15 minutes. Shape it into a rough square and then fold into thirds, pinching the raw edges together.
Shaped |
Transfer to a baking tray, cover lightly and let rise for about 45 minutes or until nearly doubled.
Risen for the last time, floured and scored. |
Preheat oven to maximum. Using a very sharp knife, slash the loaf a few times and sprinkle with flour. Bake 10 minutes, reduce heat to 180 degree celcius and bake a further 20 - 25 minutes until it sounds hollow when tapped.
Cool to room temperature and then slice and serve but really who can wait, it's delicious warm!!
I keep my starter in the fridge and remember to feed it about every month or so. It's survived two years now....
ReplyDeleteThanks for this recipe, looks like a nice easy one. :-)
Thankyou, thankyou thankyou so much Lesley...off to make a starter now!!
ReplyDeleteThanks leslie, I'm trying this for sure:)
ReplyDelete