Straight sourdough bread and rolls (Sat 12.12).

Straight sourdough bread.


  • 200 g starter (half water half flour)
  • 1300 g white bread flour
  • about 800g water
  • 2 teaspoons salt

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

Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave to rest/rise  for 6 hours.

2. Add 400 g flour and 400 g water mix well. Leave to rise for another 4 hours.

3. Add the remaining flour (600g) and mix. Add water as needed to have a quite sticky dough without any dry patches. The amount of water will depend on the type of flour used.

Turn out on the work surface (no need to flour).

Knead for 15-20 strokes. Try too stretch the dough in long movements with every stroke. Bring the dough together in a ball and leave to rest for 10 minutes (covered with the bowl).

4. Repeat the stretching/kneading. If the dough is too sticky to handle, use some oil on hands and work surface. Water is an alternative to oil, try not to add any additional flour. Form again into a ball. If the dough has a smooth texture you’re done, if not give it another 10 minutes rest and a third kneading.

Finally leave to rise for 1 1/2 hour.

5. Form into rolls or loaves as you need. leave to rise for 1 1/2 hour.

6. Bake in a pre-heated oven at 220 C. Loaves for 35 minutes, rolls for 22 minutes.

The loaves were just connected when going into the oven. A lot of oven srping gave this funny result.

Form did not affect taste.

Chelsea buns (Sat 12.12)

Chelsea buns -almost- made as in the recipe from Dan Lepard in “The hand made loaf”.


  • 150 g plain white (pastry) flour
  • 300g bread flour
  • 1 teaspoon salt
  • 100 g milk
  • 100 g water
  • 2 eggs
  • 50g golden syrup
  • 20 g fresh yeast


  • 50 g brown sugar (used cane sugar)
  • 50 g caster sugar
  • 50 g butter
  • 1/2 teaspoon grated nutmeg
  • zest of 1/2 lemon (left out as no lemon available)
  • 100 g currants.

1. Mix the flours and the salt in a bowl.

In another bowl mix milk, water, eggs, syrup and  yeast.

Make a well in the flour, add the liquid mixture and stir till a sticky (very) soft dough.

Turn out on working surface,

leave for 10 minutes.

2. After 10 minutes knead shortly on an oiled surface  (as the dough was still very soft, used a floured surface). Form into a ball.

Leave to rest for another 10 minutes.

3. After 10 minutes knead again.

Return to bowl, and leave to rise now for 1 hour.

5. Prepare the filling: soften the butter with a fork, add the sugars and the nutmeg.

leave at room temperature.

4. Turn out the risen dough on a floured surface.

Roll out the dough to a 35 cm square (rather 40) here.

Spread the sugar-butter filling over the dough in a even way.

Add the currants.

Roll up the dough from one end.

Cut into 9 pieces, they should be about equal in size. Those at the end tend to be smaller. Put them in a 30cm square tin lined with baking paper.

The tin used here is rather 22 by 30, bit too small.

Leave to rise for an hour.

5. Dredge the top of the risen buns with sugar.

Bake  in a preheated oven at 210 C. Recipe calls for 30 min at 210 and 15-20 at 190. Only needed 40 in total here(15 at 210, 25 at 190 covered with some foil).

My book has title “the handmade loaf’ (2004 edition) with picture of the “the art of handmade loaf”