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.

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Sweet saffron bread (Sat 17.04)

Sweet saffron bread after a recipe from Dan Lepard. Doubled the ingredients.

Ingredients.

  • 200 g milk
  • 200g white bread flour
  • 20 g fresh yeast
  • 12 saffron threads
  • some boiling water
  • 500 white bread flour
  • 40 g sugar (double would have been 50)
  • teaspoon salt
  • 50 g butter
  • 300 g milk (needed less)
  • 200 g currants (left them out)
  • egg, milk for glazing

1. Start by making a sponge of the first flour, milk and yeast. Just mix the three.


Leave to rise for 1 hour.

2. Pour a tablespoon of boiling water on the saffron strands and leave to infuse for about 10 minutes.

3. Mix the flour, sugar and salt in a bowl. Rub in the butter.
Add the sponge,

the saffron and most of the milk.

Mix to a soft sticky dough, if still too dry add some milk.

Leave the dough to rest for 10 minutes before kneading.

4. Run 1 teaspoon of oil on work surface and hands. Turn out the dough and knead for some strokes or +-20 secs. Form the  dough in a bowl, leave on the work surface covered with the bowl.

Leave to rest for 10 minutes.

5. Repeat previous step.

Leave to rise now for 1 hour in a warm place.

6. Turn out the dough on a floured work surface;

and form in a long roll (baton).

Leave the dough to relax for 10 minutes.

7. Roll out the dough using floured hands to a string about 50 cm long.
Form into a S shape and put on a greased baking tin.

Leave to rise for 1 hour.

8. Glaze with the egg milk mixture and bake in a preheated oven at 210 c for about 30 minutes.
Leave to cool on a wire rack.

Bit dark, could have lowered the oven temp after 20 min to 190C or left out the glazing.

Rolled oats and apple bread (Wed 14.04).

Rolled oats and apple bread after a recipe from Dan Lepard. About doubled each of the ingredients.

Ingredients.

  • 100g rolled oats
  • 200g boiling water
  • 500 g white bread flour
  • 1 teaspoon salt
  • a grated apple
  • 100 g leaven (used half of a stored soudough starter)
  • 150 g water

1. Put the rolled oats in a small bowl and cover with the boiling water. Leave for 5 to 10 minutes.

2. Mix flour and salt in a bowl. Add the grated apple, leaven, and oats. Changed a bit the order compared to the original recipe.


Start mixing while adding the water until a soft, sticky dough. The amount of water needed will probably vary with the type of oats used.

Leave in the bowl to rest for 10 minutes before kneading.

3. Spread 1 teaspoon of oil on the work surface (and your hands), turn out the dough an knead for 12 ‘strokes’ or some 20 sec.

Leave to rest for 10 mnutes.

4. Repeat step 3. The dough should know come togther to a smooth ball. If not repeat the knead rest cycle once again.

Leave to rise for 1 hour.

5. Turn out on a lightly floured surface and form the dough into 2 loaves.


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

6. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.

Sourdough Mill bread (Sat 06.02).

Sourdough bread based on recipe “The mill loaf”  by Dan Lepard in “The handmade loaf”.

Ingredients.

  • 500 g leaven (used 600g from my regular starter see step 1)
  • 550 g water
  • 600 g white bread flour
  • 300 g wholemeal flour
  • 100 g rye flour
  • 2 teaspoons salt

1. Reactivate the sourdough starter (200g)

by adding 300g water and 300g flour.

Kept 200g of the batter for future use.

Leave to rise for 5 hours

2. Whisk the leaven with the water.

Mix the flours with the salt.

Add the flour to the water, and combine to a -probably- sticky dough.

When all is well mixed leave in the bowl for 10 minutes.

3. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.

Leave to rest for another 10 minutes.

4. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.

Leave to rest for another 30 minutes.

5. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.

Leave to rest for one hour.

6. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball. Leave to rest for one hour.

7. Turn out on a floured surface

and divide into 2 equal halves.

Formed one into a loaf an the other into rolls.

Put the loaf seam side up onto a floured cloth.

Leave all to rise for 3 – 4 hours.

8. Bake in a preheated oven at 220 C for about 22 minutes (rolls), 35-45 minutes bread.

Leave to cool on a wire rack.

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

Chelsea buns (Sat 12.12)

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

Ingredients.

  • 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

Filling

  • 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”
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Sourdough white (04.11)

Sourdough white.

Ingredients:

  • 1300 gr bread flour (100%)
  • 810 gr water (62%)
  • 3 tablespoons olive oil
  • 14 gr salt (1%)

1. (Tue 23:00) Mix 200 gr leaven (50/50 flour,water) with 300 g bread flour and 300 g water.

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Keep 200 g and store for next batch, let remaining 600 g to rise overnight.

2. (Wed 09:00) Add  to the active mixture 400 g flour and 400 g water.

leave to rise.

3. (Wed 15:00) Starter mixture is very active now.

Add 600 gr flour, 110 gr water, 14 gr salt, 3 tablespoons olive oil. Mix in the bowl, turn out on table and knead for 10 strokes.

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

4. (Wed 15:15) knead again for 10 strokes and leave to rest for another 10 minutes.

5. (Wed 15:30) Knead again for 10 strokes and leave to rise for 25 minutes.

6.(Wed 16:00) Turn out on an oiled surface, stretch out in the form of a rectangle and fold in 3 layers. Leave to rise for 25 minutes.

7. (Wed 16:30) Turn out on an oiled surface, strecht out in the form of a rectangle and fold in 3 layers.

leave to rise for 1h or until doubled in size.

8. (Wed 18:30) turn out on a table and form into 2 loaves, not deflating too much. leave to rise.

9. (Wed 19:30) bake for 33 minutes in an oven of 220 C.

10. (Thu 08:00)

Remarks.

– kneading & stretching described in : The handmade loaf, Contemporary european recipes for the home baker. Dan Lepard. Octopus Publishing 2004