Sourdough Bread

Sourdough is one of those breads that people tend to stay away from as it appears to be difficult. In fairness, it is not all that difficult, but is very very time consuming. As in it has to be started 4 days or so before you want to bake it. However, it is well worth the effort and just think how impressed everyone will be that you made your own! 

There are three parts to this bread. The starter, the sponge and the dough. 

For the starter, you make this 4 days you want to make it. 

You will need; 

150g rye or strong white flour, 

a pinch of yeast from easy-blend yeast sachet, 

half a teaspoon of milk, approx 200ml water

Combine the flour, the yeast and milk and as much water to make a mixture like a thick pancake batter, and leave, loosely covered for 3 days. 

For the Sponge you will need: 

180ml of the starter, 

180ml warm water, 100g rye or strong white flour

Mix all the ingredients together and leave tightly covered for 12-18 hours. The longer time is better but if you only have the 12 hours, that is fine. 

For the dough you will need; 

375g wholemeal bread flour (if for the rye sourdough) or 500g strong white flour,

the rest of the easy blend yeast sachet or 15 g of fresh yeast, 

all the sponge from above,  1 scant tablespoon salt, 

1 tablespoon caraway seeds (for the rye only) 

250-300ml warm water,  Vegetable oil for greasing 

Put the flour and yeast in a large bowl, and then stir in the other ingredients until you have a messy dough. Knead either by hand or by machine adding more flour as needed to form a smooth, dense dough. 

Form into a ball and pit in an oiled bowl. Cover with cling film and leave to double in size, either overnight in a cold place or in the fridge, or in a warm place for an hour or so. 

When the dough has gotten big, punch it down have knead for 1-2 mins and form into a round loaf, and sit it covered with a tea towel on a baking sheet. Preheat the oven to 200C and let the oven warm up while the loaf is left for about 30 mins until puffy. 

Uncover the bread, and score the top of the loaf. The knife should be very sharp so that it scores through the dough easily. Otherwise, the bread will deflate. 

Transfer to the oven to bake for about 45 mins or until the bottom sounds hollow when tapped. 

Allow to cool and enjoy with soups, cheese, meats. Or on it's own with some nicely flavoured olive oil. 

Orls xxx