SUCCESS. I can not begin to tell you how very elated I am to be able to report my bread success to you, dear loyal readers. After weeks and weeks of trial and error, I finally have a wonderfully stable sourdough starter (that I mentioned a few days ago). The next challenge was bread! After all, what is the point of it all if it can’t rise bread? There are so many bread recipes out there for the bread, that I had to carefully sort through them all (and look for the easiest one!). I don’t have a machine to knead for me, so the one that boasted no knead formulated was the obvious winner for me. I just hoped the promises of taste and texture delivered. I will let you be the judge…
[ SERVES: LOTS | TIME: 15 MIN | COST: <$3 ]
[ JOES’ RATING: 5 / 5 | MY RATING: 5 / 5 | Brittanys Rating: 4 / 5 ]
1 cup sourdough starter
1 cup wholemeal flour
½ cup white flour
1 cup water
1 tablespoon salt
- The night before: Mix your salt, water and starter together before working in your flours. If the dough is too thin / thick, add a little more flour / water. Cover with a tea towel and allow to rest overnight.
- Next morning: Punch down your dough and fold the sides of your dough over the top of each other. (see video below for example).
- Place in an oiled bowl and allow to rest for another 30 minutes. Preheat the oven to 260°C during this rest period.
- Shape the dough as desired. (I made mine into a traditional vienna style shape and sprinkled it with flour).
- Place it onto a baking tray covered with baking paper and bake for about 30 minutes or until brown and crispy.
- To get the same consistency he does in the video, I have to use 1 cup wholemeal and 2 cups of white. I am not sure why this is (humidity, starter consistency, water?) but all in all, the dough still works out brilliantly!
- Baking time will alter slightly according to the moisture content of your dough. This attempt was done within 25 minutes.
- My dough quadrupled in size and produced a loaf approximately 750 grams in weight.
- The bread was a lot lighter and fluffier than I had dared dreamed. I think that is because of the white flour incorporated into this recipe.
- Diabetic Note: To be honest, I scoffed quite a few slices hot for breakfast and my blood glucose levels were quite happy considering. Normal bread would NOT have had my BGLs screaming for help. There is something about this bread that made all my body sing with joy.
- Ethical Note: There has to be something absolutely environmentally sustainable with people producing their own bread and avoiding the chemical nightmares propelled by the industrial machine. This success certainly made my heart sing, and this sandwich was the embodiment of all my efforts.
- Post Note: I’ve made this bread four times, and its been different each time. If only I could work out what I did the first time, cause it was so awesome!
- Sourdough Starter (mizrhi.wordpress.com)
- Sourdough Bread (mizrhi.wordpress.com)
- Sourdough Blueberry Muffins (mizrhi.wordpress.com)
- Sourdough Cinnamon Scrolls (mizrhi.wordpress.com)
- Sourdough Pizza Crusts (mizrhi.wordpress.com)
- Sourdough Pancakes (mizrhi.wordpress.com)
- Codruta’s Rolled Oat Sourdough Bread (bewitchingkitchen.com)
- Sourdough – the Secret World of Acid and Gas (drfugawe.wordpress.com)
- Rustic Sourdough Baguette: First Try With Jeffrey Hamelman (dreamsofbread.com)
- Sourdough Starter and Bread Recipe (lantanagurl.wordpress.com)
- Sourdough Success! (candjhomemade.wordpress.com)
- Overnight Sourdough Bread (arealfoodlover.wordpress.com)
- Sourdough Bread Challenge – challenge completed (busyellebee.wordpress.com)