6/13/2023 0 Comments Genius kitchen dutch crunch bread![]() ![]() Replenish with 100g (4oz) flour and 100g (4oz) water. But you’ll need to use some yeast as well. Recover and leave in a warm place.ĭay 3: Today you can make your first loaf. Cover with cling wrap and leave somewhere warm.ĭay 2: Using a clean spoon, add 100g (4oz) flour and 100g (4oz) water. But if you wanted to keep it dairy free you could skip the yoghurt or use a few organic grapes.ĭay 1: In a clean bowl or jar, mix together 50g (2oz) flour, 50g (2oz) water and 2 tablespoons organic natural yoghurt. To encourage these little creatures to grow in your culture, I like to use natural yoghurt. The wonderful flavour of great sourdough is a result of particular strains of lactic acid bacteria. It’s like having a new pet that doesn’t need toilet training! This would be a great project to do with children. You’ve made it once you can make it again. But don’t stress if you have a starter death on your hand. You’ll know if it dies because you’ll get awful looking mould growing on the top. If you need to go on holidays you can give it a massive feed but I wouldn’t be keen to leave it for longer than a week. Once you have the starter established, just keep it in the fridge and feed it about twice a week, or more often if you’re making bread regularly. Follow method above but add the yeast at the same time as the salt in step 1.įrom day 3 you can start using your sourdough starter to add flavour to your bread and keep supplementing it with yeast until it is active enough to go it alone. ![]() This is a great way to see how wonderful homemade bread can be.ġ. The method is basically the same, but instead of the starter you just use more flour and water and some yeast. Cool on a wire rack uncovered for at least 30mintues if you can wait that long. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown.ĩ. Pop the lid back on and bake for 30 minutes.Ĩ. Don’t worry about smoothing it out or having it centered – it will work itself out in the oven.ħ. Gently place loaf in the pan inverted so that the rougher surface is now on top. Sprinkle a little semolina, if using in the base of the pan. Carefully remove the hot pan from the oven. Preheat oven and the pan to the highest setting for at least 1/2 hour.Ħ. Place a large oven proof dish with a lid in the oven. Sprinkle with semolina, if using, or more flour. Gently fold the edges from the outside in to form a round loaf.Ĥ. Scoop dough out onto the flour then sprinkle generously with more flour. Place a generous amount of flour on your kitchen counter. Cover with cling wrap and leave overnight for at least 8 but preferably 12 hours.ģ. In a large bowl combine flour, starter, water and salt until just mixed together.Ģ. I prefer to use unbleached, stone ground organic bread flour and filtered water, but I’ve also used supermarket flour with great results.Ģ00g (8oz) sourdough starter, recipe belowġ. Good idea to always use a clean spoon when making your starter. Just make sure you don’t put any of the commercial yeasted dough near your starter or these stronger strains will takeover. But once your starter is active and bubbling away, you can ditch the yeast. In the early days of your starter you can use it for the extra flavour but you’ll need to use 1/4 teaspoon dried yeast to work it’s magic. The next logical step was to take this method and convert it to a sourdough recipe. Actually it starred in a post I wrote about living on $2 a day. I almost couldn’t believe that I’d been able to make such a gorgeously imperfect loaf. My first attempt, using yeast was so wonderful. Years ago Mark Bittman had written about a no-knead bread that the blogosphere went a bit crazy about. Plus it was wickedly time consuming kneading each loaf for half an hour.įor a week or so I battled with my minimalist tendencies to not acquire any more kitchen equipment and the need for a stand mixer with a dough hook to improve my bread making attempts. The texture was no where near as light and airy as I would have liked. And while the results were OK, flavourwise. My first port of call was the wonderful Bourke Street Bakery cookbook to get my sourdough culture going. So with this move to country living, with no access to good local bread, the time was right. I couldn’t believe we’d figured it out so soon.Īll my life I’ve also dreamed of being able to bake amazing bread. All my life I’ve dreamed of having the balance between city and country living. We would try and swing things so we could live 3 weeks every month in the snowy mountains where my Irishman works and spend the other week based in Sydney. Back in March when my Irishman and I decided to give it another go, we came up with a brilliant plan. This post has been a long time in the making. ![]()
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