Sidbury Mill ‘Cheats’ Sourdough Bread
Making sourdough bread is well worth the effort but is quite a labour of love! If you want to go down the most authentic route then check out specialist recipes and techniques that are widely available. This recipe is much less time consuming and gives a really nice sourdough style loaf, that looks the part and tastes great. A bread machine will again make the process simpler but you will cook it in the oven rather than the bread machine. You will need a sourdough starter. Maybe you have a friend who can give you some of theirs or you can buy them on-line (Freshly Fermented’s Alaskan Sourdough starter is recommended for this wholemeal recipe, but others should work fine too). Makes 1 medium size loaf in either a tin (the easier option) or shaped with a sourdough basket/banneton for the classic sourdough look.
Ingredients
200g Sourdough starter (a 50:50 flour water ratio to produce quite a thick consistency of the starter)
320g Sidbury Mill Flour
1tsp Salt
0.5tsp Dried yeast
180ml Water
If you prefer a slightly lighter loaf substitute 50 g of the wholemeal flour for white flour.
Method
1. Put all ingredients into the bread machine and select sourdough dough option if your machine has it. Otherwise choose a wholemeal dough option. If making by hand follow the instructions for the wholemeal loaf above until step 3 is complete, then as below.
2. Remove from the bread machine or warm place and tip onto a smooth floured work surface, knock back the dough and knead again. Knead for around 3 – 5 mins. At this stage you can either prove in a tin (a 900 g/2lb tin will allow plenty of space), in which case shape the dough into a fat sausage shape and place in the tin with any fold underneath the dough. Making one long slash or 3 diagonal slashes in the loaf with a very sharp knife or ideally a bread lame, will give a nice appearance and allow steam to escaped from the loaf as it cooks later.
If using a banneton, shape the bread into the appropriate shape.
For both options place in a sealed bag allowing plenty of room for expansion above the tin/banneton, and then place in a warm place (25 oC is ideal) to prove for 60 – 90 mins when it will have doubled in size. If using a banneton, prior to cooking the dough will need inverting onto a greased baking tray and then decorating with ‘artwork’ with the bread lame.
3. Five minutes before cooking put a heat proof bowl of hot water in your oven which has been preheated to 220 oC/fan 200 oC/Gas 7. The steam will help give a really light texture. Cook for around 35 mins, until evenly browned and the bread sounds hollow when tapped on the base. Remove from the tin or tray and allow to cool on a wire rack.
Accreditation
Popular searches
Customer support
Get in touch
About us
Come and see us
Opening hours
Mon-Sat 8am-10pm | Sun 8am-9pm
Contact
- 01395 232836
- info@greendale.com