3 flours sourdough rolls and bread (Sat 05.06).

Sourdough bread with 3 types of flour. Kneading based on Dan Lepard’s technique. Not so spectacular look, but very light, soft and good flavor.

Ingredients.

• 200 g starter (100 g flour 100 g water)

• 300 g water
• 300 g white bread flour

• 400 g water
• 400 g white bread flour

• 150 g wholemeal pastry flour
• 150 g coarse milled wholegrain rye
• 2 teaspoons salt
• 50 g white bread flour

• 3 tablespoons olive oil

1. Reactivate the starter by adding 300 g water and 300 g flour.

Mix well.

Keep 200 g and store for later.

Leave to rise/get active for about 5-6 hours.

2. Starter dough quite active now.

Add 400 g white bread flour and 400 g water. Mix well.

Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.

3. Very active dough now, doubled at least in size.

Add the pastry and rye flour and the salt.

Start mixing to a still sticky and  wet dough, use the additional white bread flour if dough is too soft. Turn out.

knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.

4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.

Cover with the bowl and leave to rest for another 10 minutes.

5. repeat step 4.

Leave for another 10 minutes.

6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.

7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle  like a letter. Return to the bowl and leave for 20 minutes.

8. Repeat step 7. Leave to rise now for 1 hour.

9. Turn out the dough.

Formed half of the dough into rolls by cutting with a dough scraper. objective is too avoid deflating the dough too much.

Formed other half into a loaf. One end not so clean.

leave to rise for a small hour.

8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).

leave to cool.

Sourdough pancakes (Sun 30.05).

Sourdough pancakes; Starter had some ‘hooch’ on top, threw this part away.

Ingredients

• 200 g starter
• 300 g white bread flour
• 200 g water

• 100 g flour
• pinch of salt
• 2 tablespoons sugar
• 1 small egg
• enough milk to get a liquid batter

1. Reactivate the starter by adding 300 g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Keep 200 g and store in the fridge.

Leave remaining part to rise for 5 hours.

2. Add flour, salt, sugar and egg start mixing while adding enough milk to get a liquid batter.

Leave to rise for another hour or more.

3. Batter with a lot of bubbles.

Bake the pancakes, flip over when the edges start to brown.

Sourdough rolls (Sat 15.05).

Sourdough rolls.

Starter.

• 200 g sourdough starter (100g flour, 100g water)

• 300 g white bread flour
• 300 g water

• 400 g white bread flour
• 400 g water

dough:

• 300 g wholemeal pastry flour
• 200 g white bread flour
• 2 teaspoons salt
• 2 tablespoons olive oil

1. Initial starter:

Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Reserve 200 g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM – 3 PM).

2. Add the 400 g water and flour; mix well again and leave to rise for 3 to 4 hours.

3. Mix the additional bread flours, salt and starter in a large bowl.
Mix by hand, add flour if too wet.

Turn out on work surface and knead for 30 seconds.
Leave to rest for 10 minutes.

4. Lightly oil work surface and hands; knead the dough again for 30 seconds. Leave to rest for 10 minutes.

5. Repeat previous step.

Leave to rest now for 20 – 30 minutes.

6. Stretch out the dough on a floured surface.

Fold into a ‘letter’ format.

Leave to rise for 1 hour.

7. Form into small balls and put on a greased baking tin.
Leave to rise for 2 hour or until doubled in size.

8. Bake in a preheated oven at 200 C for 22 minutes.
Leave to cool on a wire rack.

Sourdough bread (Mon 19.04)

Sourdough bread.

Ingredients:

• 200g starter (50% water, 50% flour)
• 300 g white bread flour
• 300 g water

• 400 g white bread flour
• 400 g water

• 300 g wholemeal flour
• 200 g white bread flour
• 2 teaspoons salt

1. Mix 200 g starter (50/50 flour,water) with 300 gr bread flour and 300 gr water.

Mix well.

Take out 200 g starter and store for future use. Leave to become active overnight (+- 8 h).

2. Add 300 g flour and 300 g water to the active starter.

Mix well. Leave to rise for another 8 h.

3. Add the final batch of flours and the salt.

Mix to a soft sticky dough. If needed add some water. Leave to rest for 10 minutes.

4. Knead for 1 minute on a greased surface.

Leave to rest for 10 minutes.

5. Repeat step 4. Leave to rest for 20 minutes now.

6. Turn out on a floured surface and stretch into a rectangle.

Fold the rectangle like a letter.

Leave to rest for 20 minutes.

7. Repeat step 6. Leave to rise for 2 hours now.

8. Turn out and form into 2 loaves.

Leave to rise for 2 hours.

9. Bake in a preheated oven at 220 C for 35 minutes.
Leave to cool on a wire rack.

Sourdough wholemeal rolls (Sat 03.04).

Sourdough rolls.

Starter.

• 200 g sourdough starter (100g flour, 100g water)
• 300 g white bread flour
• 300 g water

Dough:

• 500 g organic wholemeal T150
• 1 teaspoon salt
• 150 g water
• 40 g lard

1.Initial starter: Reactivate the starter by adding 300g water and 300 g flour.

Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM – 6 PM).

2. Starter batter very active by now.

Mix the additional bread flour, salt, lard and starter in a large bowl. Add most of the water and start mixing the flour and liquid by hand. Add additional water if the dough is too dry.
Turn out on work surface

and knead for 3-4 minutes.

Leave to rise for 2 hours.

3. Turn out on work surface.

Form into small balls and put on a greased baking tin.

Leave to rise for 2 hour.

4. Bake in a preheated oven at 200 C for 22 minutes.
Leave to cool on a wire rack.

Dense sourdough rye bread (Sat 20.03).

Sourdough rye bread. Rye wholemeal bread with some white bread flour.

Ingredients.

starter.

• 200 g sourdough starter (100 g flour, 100 g water)
• 300 g white bread flour
• 300 g water

dough:

• 500g wholemeal rye meal (coarsly milled)
• 200g white bread flour
• 1 1/2 teaspoon salt
• 250 g water
• 3 tablespoons olive oil

1.Initial starter:

Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM – 6 PM).

2. Starter batter very active by now.

Mix the rye and additional bread flour, salt and starter in a large bowl.

Add most of the water and the olive oil. Start mixing the flour and liquid by hand.
Add additional water if the dough is too dry.

Turn out on work surface and knead for 3-4 minutes.

Leave to rise for 2 hours.

3. Form into two loafs and put in greased tins.

Leave to rise for 3 hours.

4. Bake in a preheated oven at 200 C for 33 minutes.
Leave to cool on a wire rack.

Sourdough rolls (Sat 06.03)

Same rolls as last week but with 100% white bread flour.

Sourdough rolls.

Ingredients.

• -200 g starter (half water, half flour)
• 800 g white bread flour
• about 500 g water
• 1 teaspoon salt

1. Initial starter: Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.

2. Add the remaining 500 g flour and the salt. Add enough water to form a sticky dough. Turn out the dough on a work surface.

Knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough. Form into small rolls about 50 g each. Put on a greased baking tin.

Leave to rise until doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.

Sourdough rolls (Sat 27.02)

Sourdough rolls.

Ingredients.

• 200 g starter (half water, half flour)
• 300 g white bread flour
• 500 g wholemeal flour
• about 500 g water
• 1 teaspoon salt

1. Initial starter: Reactivate the starter by adding 300g water and 300g white flour.

Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.
2. Starter very active at this stage.

Add the 500g wholemeal flour and the salt. Add enough water to form a sticky dough. Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough.

Form into small rolls about 50 g each.

Put on a greased baking tin. Leave to rise until doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.

Sourdough wholemeal rolls (Sat 20.02)

Sourdough rolls.

Ingredients.

• 200 g starter (half water, half flour)
• 300 g white bread flour
• 500 g wholemeal flour
• about 500 g water
• 1 teaspoon salt

1. Initial starter:

Reactivate the starter by adding 300g water and 300g white flour. Mix well with a spoon to incorporate enough air.

Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.

2. Add the 500g wholemeal flour and the salt.

Add enough water to form a sticky dough?

Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough.

Form into small rolls about 50 g each. Put on a greased baking tin.

Leave to rise untl doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.

Rye rolls (Sat 13.02)

Rye rolls made with a starter or old dough. % rye is fairly low.

Ingredients.

Starter.

• 200 g white bread flour
• 5 g fresh yeast
• 120 g water

Dough.

• 600 g white bread flour
• 200 g finely ground rye flour (T130)
• 1 teaspoon salt
• 30 g lard
• the starter dough or saved dough
• 450g water
• 30 g fresh yeast
• some wholemeal rye flour (coarse)

1. If you have about 300g of fermented dough saved from the day before you can use it here. If not mix the flour, yeast and water with a spoon to a small dough.

and leave to rise for about 5-6 hours in a cool place. Could be overnight in the fridge if you plan to bake in the morning.

2. The starter dough should be active. If it was stored in the fridge, give it an hour at room temperature to recover.

Mix the white bread flour with the rye and the salt. Rub in the lard.

Put the flour, the starter dough in a bowl. Add the yeast and water. Mix to a firm dough (2 minutes in an electric mixer). Turn out on work surface.

Knead for about 2 minutes, form into a ball. Adn leave to rest for 10 minutes.

2. Knead again for 30 seconds. Dough should be smooth. form into a ball.

Leave to rise for 30 minutes.

3. Very lightly grease 2 baking trays, flour them with the coarse milled rye flour. keep the excess flour (mostly bran) . Turn out the dough on work surface.

Make small balls between your hands, about 50 g each. Dip the top of each ball in in the rye bran, place on the greased/floured baking tins spaced well apart.

Leave to rise for 1 hour or until doubled in size.

4. Bake in a preheated oven at 200 c for about 20 minutes.

Leave to cool on a wire rack.