SPICED FRUIT SOURDOUGH LOAF
Spiced Fruit Sourdough uses my easy, no-knead bread baking method to create a loaf full of rich flavour. Dried fruits are steeped in honeyed black tea and orange zest and folded into a spiced dough made the night before. Using the soaking liquid in place of water in the dough adds even more flavour.
Provided by Moorlands Eater
Categories Bread
Number Of Ingredients 10
Steps:
- Dissolve the honey in the hot tea.
- Combine the raisins, currants and orange zest in a heatproof bowl and pour the hot tea over. Cover and leave for 3-6 hours.
- Using a fine sieve, strain the fruit over a jug, reserving the soaking liquid. Set fruit aside, covered in the fridge, until the next day.
- Measure the soaking liquid and make up to 400 ml with tap water if necessary. Set aside until you're ready to make the dough.
- In a large bowl, stir the flour, salt and spices together.
- Dissolve the sourdough starter in the reserved soaking liquid.
- Stir the liquid into the flour, salt and spices. Bring together into a rough dough that leaves the sides of the bowl clean.
- Cover the bowl with cling film and leave overnight or 14-16 hours.
- Scrape the dough out of its bowl onto a well-floured worktop and flatten out.
- Spread half the soaked fruit over the dough. Fold over the sides of the dough to cover the mix and flatten the dough again.
- Spread the rest of the fruit over the dough, fold over the sides again and continue folding until it's distributed evenly
- Shape your loaf to the proving vessel, cover with cling film and leave to rest 10 min.
- After 10 min place the dough into lined, floured proving basket or tea towel-lined bowl, cover with cling film and leave for 90 min.
- After 60 min preheat oven to 250C/500F/Gas 10 and put a cast iron pot with lid into the oven.
- After 90 mins, carefully flip the dough from the proving basket into the pot, slash the top, replace the lid and put in the oven. Turn heat down to 220C/425F/Gas 7. Bake for 30 min.
- After 30 min remove pot from the oven, take bread out and put bread directly on the oven shelf. Bake for 10-20 min until the bread is cooked through, turning down the oven if necessary to stop the outside burning
- Leave on a wire rack to cool.
WHOLEMEAL SOURDOUGH LOAF
Try making our easy sourdough loaf and fill your home with a gorgeous aroma as it bakes. You need to have a sourdough starter which you can make yourself
Provided by Barney Desmazery
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- To make a sourdough starter: whisk 50g of the strong white flour and 50g of the strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hours. For the next six days, you will need to 'feed' it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It is now ready to be used.
- To make the sourdough bread: tip both the flours, 325ml warm water, the salt and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the mixer until combined - add extra flour if it's too sticky or a little warm water if it's dry. Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a floured bowl and cover with cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement, as sourdough takes much longer to rise.
- Line a medium bowl with a clean tea towel and flour it really well or flour a proving basket. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, and leave at room temperature for 3 hrs, or in the fridge overnight, until risen by about a quarter.
- Place a large baking tray in the oven and heat to 230C/210C fan/gas 8. Fill a small roasting tin with water and place in the bottom of the oven to create steam. Remove the tray from the oven, sprinkle with flour, then tip the dough onto it.
- Slash the top a few times with a sharp knife to make a pattern, then bake for 35-40 mins until golden brown. It should sound hollow when tapped on the bottom. Leave to cool on a wire rack before slicing.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
SOURDOUGH
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Provided by Cassie Best
Categories Lunch, Side dish
Time 1h
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days you will need to 'feed' the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don't see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
- Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it's too sticky or a little extra warm water if it's too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
- Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don't be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
- Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 47.9 grams carbohydrates, Sugar 1.4 grams sugar, Fiber 1.6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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- Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until you've created a smooth, elastic dough.
- Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky., Add the dried fruit and nuts, kneading until they're evenly incorporated.
- Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours., Turn the dough onto a lightly greased or floured surface, and form it into a fat log.
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- If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.
- In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for 30 minutes. The resting period not only promotes yeast growth known as bulk fermentation, but it also allows the dough to start building gluten strength naturally without kneading.
- Transfer the dough onto a clean and dry surface. Push the dough down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you. (A kneading technique known as slap and fold). Cover the dough with a large bowl upside down on top and let it rest for 5 minutes. Resting allows gluten in dough to relax and further strengthen gluten more efficiently. Knead the dough for another 5 minutes until the ball of dough is smooth and supple. A well-kneaded dough is smooth and can hold its shape. Also, when you give the dough a firm poke with your finger, the indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few minutes. Cover and let the dough rest in a large bowl for 2.5 hours, or until it almost doubles in size.
- Fold in the dried figs, raisins and walnuts into the dough. Flatten and fold the dough until all the dried fruit is evenly distributed into the dough.
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- Combine all of the ingredients in a bowl, the bowl of an electric mixer, or the pan of your bread machine, and mix and knead to form a smooth yet sticky dough.
- If you're kneading by hand, you'll want to keep your hands well greased., Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes.
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- Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold / Adding the Fruit:You need to add the dried fruit to your dough during the stretch and fold phase. It's very easy to do! Try to add the fruit around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the fruit on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. See notes below.
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