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.
- 250g Organic White Flour
- ½ teaspoon of good quality Fleur de sel or Himalayan Pink Salt or your choice of good quality Sea Salt.
- 2 tablespoons of sourdough leaven (starter), ideally fresh liverly.
- 200g of water
- I added a small amount of sunflower and fennel seeds, but they are not necessary.
- Mix all of the ingredients in a bowl for a few minutes.
- Oil an oven pot or tin.
- Pour the dough mixture in to the tin.
- Cover the tin with cling-film or a plastic bag.
- Store in a cool place overnight (10 hours+). If you store the dough in a fridge make sure you take it out and leave it at room temperature for a couple of hours before it goes in the oven.
- Preheat the oven at 240c, with a ramekin or baking tray filled with water, on the bottom of the oven.
- Cover the baking tin with foil, or place a lid on the oven pot (with your dough in it) and place it in the oven for 20 minutes at 220c.
- After 20 minutes remove the foil/lid and bake for a further 20 minutes at 190c.
- Test the bread to see if it is cooked by tapping the top. It should sound hollow. If it does not, or if you are not sure, recover with the foil/lid and bake for a further 10-15 minutes at 150c.
- Place on a wire rack to cool for 1-2 hours.
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:
- Sourdough Bread Bowls: Jazz Up Your Soup
- From Sourdough to Banana Bread and beyond
- Rocky Road Bread
- Sourdough Pizza with Sausage, Onions & Mushrooms
- Sourdough Ginger Pear Quick Bread
- Sourdough Cranberry Walnut Bread
- Sourdough Bread for the Bread Maker
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.
By Richard Randall
Today I made a simple flatbread to go with lunch:
- 125g of plain white flour
- 60g of Greek yogurt
- 20ml of coconut milk
- 1 teaspoon of honey
- 1/2 teaspoon of baking powder
- Pinch of salt
- 1 teaspoon of olive oil
- 1 teaspoon of fennel seeds
Start by mixing the flour and baking powder in a bowl.
In another bowl mix the yogurt, milk, honey, and olive oil together.
Make a well in the flour and add the yogurt, milk, honey and olive oil mixture. Mix well everything together well until it forms a dough.
At this stage if the mixture is too runny, add more flour, or if it’s too dry add more coconut milk.
Place the dough on a clean work surface, or large chopping board, and kneed for 10 minutes.
Then place the dough in an oiled bowl, cover with a clean tea towel for a minimum of 30 minutes (the dough can be left for several hours if you want to prepare it in advance to use later).
Divide the dough into 4 balls.
Press the balls gently using your hand to flatten them.
Sprinkle a few fennel seeds on to the work surface, or chopping board, and place the dough disc onto the fennel seeds.
Then roll flat with a rolling pin.
Place a baking tray under a medium heated grill.
When the baking tray is hot, place the bread on it and place back under the grill for 1-2 minutes.
When the top side is brown, flip the bread over, brush on a little butter and put back under the grill for 30-45 seconds.
Now that I’ve stopped travelling and I’m settled again, I’ve decided to get a Sourdough Starter on the go.
I had a look at a few websites for sourdough starter recipes, but then decided I would use the one I used ages ago and posted on my old blog ‘Sourdough Starter‘.
This time though, I decided to use measurements, and weigh my ingredients for the starter.
35g of Organic Wholemeal Flour
15g Rye Flour
50g of water
I put the mixture in to a sterilised 2 litre Kilner jar.
Day One finished.
I added the same I started with on day one to the mixture in the Kilner jar.
Not a lot had happened on day one. This could be down to the fact that I used tap water, and our tap water is very chlorinated.
On day 2 I decided to use bottled spring water. Also the mixture was a lot dryer than the one that I made in the past. I may add more water on day three.
Victory! Day three and the sourdough starter is beginning to look good. I added more flour, water and resealed the jar until tomorrow.
Day Four: The sourdough starter is looking less active but smelling funky – in a good way. This is good because it means ‘chemistry’ is happening.
It is now Winter so I’m expecting it to take a little longer than the last time I made a sourdough starter, which was in the South of France, and in Spring.
Today I added another lot of flour and water and resealed the jar.
Day Five: All is looking well. Fermentation is very evident. There’s a very good aroma coming off of the Sourdough Starter now.
Today I feed it again with the same mixture I used on previous days.
Day Six: BANG! The jar exploded.
Even though I had vented the jar an hour or so earlier, and the pressure inside would have been very low, about the same as a can of fizzy drink, it exploded.
Mrs.R was sitting in the lounge reading, the dog way asleep in front of the fire, and Boom!
The Kilner glass jar exploded. The sourdough starter contents were sprayed all over the room, and more importantly over the poor dog. Thankfully he was not injured, although he was quite surprised, and not particularly happy about being covered in stinky dough mixture.
Mrs.R said he soon got himself together though, and tried to help her with the cleaning-up. He was happily eating the sourdough starter from the carpet. Mrs.R immediately explained to the dog that his help was not needed – she didn’t want a drunk dog to deal with as well as a dough splattered room; carpet, sofa, table, walls, fireplace, fire, and the dog.
It’s quite obvious now that the jar has a hole in it, that there was a fault in the glass. I can see how very thin the glass is.
Mrs.R was uninjured, as was the dog, but the sourdough starter did not make it out alive.
It is ‘Game Over’ for the sourdough starter. I will buy a new container, not Kilner brand, and start over next week.
By Richard Randall
While my sourdough starter continues to grow, I can’t use it, but today I felt like making soem bread, so I thought I would make a flatbread.
My method was a bit ‘off the cuff’, so I did not use a recipe.
In a bowl I added 130ml of coconut milk, 20g of Greek yogurt, a dash of Chinese 5 spice, a pinch of salt, 2 teaspoons of organic honey, half a teaspoon of turmeric, and a splash of olive oil.
I then added the mixture to 250g of organic wholemeal flour, and mixed throughly.
Then I kneaded the dough for 10 minutes.
I then placed the dough in an oiled bowl, covered it, and left it in a warm place for 60 minutes.
I divided the dough into small balls, which I then rolled flat on a floured surface. I then studded the flatbreads with a few fennel seeds.
I placed the flatbreads into a medium heated dry pan and cooked on each side for about 90 seconds per side.
When the first side was cooked I flipped over the bread, and put a little butter on the cooked side. When the flatbread was cooked on both sides, I placed it in a warm oven.
I repeated this process until all the flatbread were made.
The finished result was deliciously light, and tasty flatbreads.
By Richard Randall