Blog post by Richard Randall
Blog post by Richard Randall
Turn teatime into an event by making your own crumpets on the hob. Equipment: For this recipe you will need metal crumpet rings or chefs’ rings. Bread with Paul Hollywood.
I’ve had a busy week in the kitchen at Casa Randall.
Chicken and preserved lemons
Feeling the need for something a little sweet, I decided I would make a sourdough fruit loaf. I did not use a particular recipe, but instead used my normal bread recipe and just added fruit.
I mixed all of the ingredients together for about 5 minutes, then added the dough mix to an oiled bowl, and covered with baking foil. Then I left it for 12 hours to prove.
After 12 hours I placed it in the oven at 220c, with a baking tray full of water on the bottom of the oven.
I then baked the sourdough fruit loaf for 40 minutes with the foil on, and then a further 20 minutes with the foil removed.
I then let it rest for 2 hours.
The result was a fruity, moist, and seriously tasty sourdough fruit loaf. 🙂
This is a super easy bread to make. In fact it is now going to be my new ‘go to’ bread when I’m not experimenting with new recipe ideas.
P.S. My starter is 30% Organic Rye Flour and and 70% Organic Wholemeal Flour.
By Richard Randall
Other Bread recipes from fellow bloggers:
This is my second sourdough bread. The first one was O.K. (Sourdough Bread. My First Attempt) but it was a wet dough recipe which I made a tad too wet, and I slightly undercooked it.
Lesson learnt, my second attempt at a normal sourdough.
I used 175g of starter (30% rye flour and 70% wholemeal flour) and 250g of plain white flour.
To the flour I added a large pinch of Himalayan Pink Salt. I let it sit (Autolyse) for 30 minutes. I then added sunflower seeds to the dough and kneaded for 20 minutes on an oiled work surface.
I then shaped the dough roughly, added fennel seeds to the top, covered the dough, and left it to prove overnight (12 hours) on a backing tray.
The dough lost shape over night, but that was expected. I gently re-shaped and added the sourdough to a pre-heated oven at 220c.
Thirty minutes later I discovered I should have set the temperature a bit lower, and baked the bread for less time. Maybe 200c for 25 minutes.
The bread was a bit on the dark side, I reduced the temperature to 150c, and cooked for a further 20 minutes, but not before loosely covering it in kitchen foil to stop the top burning.
The finished bread had a good texture and taste, with a nice springy crumb, and was only let down by the compacted crust due to the temperature being set too high and it being baked for too long.
By Richard Randall
Other Sourdough Recipes by Bloggers:
This is my first sourdough bread that I’ve made in a long while, and the first ever wet dough mix.
I think I made it a bit too wet because during proving I could see that it was starting to stick to the bowl. This was a bit of an issue because the idea was to put the dough mix directly on to a heated baking stone. I gave up on this idea, and instead put the dough in to a heated dish, trying not to knock out too much air.
It was far from an elegant process, but I did manage to get the dough in to the dish without too much damage to the dough.
In to the oven it went for 30 minutes. Although once it had cooled I realised a little longer in the oven would have been better.
I think the high water content made the finished bread a little doughy and lacking enough spring.
For a first attempt is was not bad. It tastes good, which is the main thing. My next attempt will be a lot better, I’m certain.
“Let them eat cake!” Good advice from Marie Antoinette, but only if you have a sweet tooth. For lunch I did not have a sweet tooth, so I decided to make some flat breads.
Flat bread was the only option because at the moment I do not have an oven. In fact I do not really have a kitchen to speak of.
I added flour to a bowl, then in went a pinch of salt, a dash of Chinese 5 Spice, a splash of olive oil, and a dollop of honey.
Then I added water and mixed by hand until it was a good dough texture.
I then tipped the dough out onto a board and kneaded it for a while (until I got bored).
I then set the dough aside in a warm place for an hour.
Dough and I both rested, it was time to start cooking.
I used my new Salter Heston Blumenthal Precision Adjustable Rolling Pin to roll a small ball of dough – flat.
This seemed a bit of an injustice to the rolling pin, given that it’s got clever gauges so you can get certain depths of pastry. Proper baking will have to wait until I have an oven.
Dough rolled flat, in to a dry frying pan it went, for a couple of minutes on each side.
Fresh bread, even a simple flat bread is a million times better than the rubbish you buy at the supermarket.