Over the last few months, I’ve tries more sourdough bread recipes than I care to admit. A few I have loved but most were terrible. The recipe I am about to share with you though has proven to be a winner time and time again and is now my basic daily bread recipe. It is adapted from Mr Ciabatta‘s recipe from the sourdough forums.
[ MAKES: 1 x 800g loaf or 6 rolls | TIME: 24 hours | COST: $2-3 ]
[ JOES’ RATING: 4 / 5 | MY RATING: 4 / 5 ]
- In a blender with a kneading tool, mix the starter, water, salt and bread improver for a minute until well mixed.
- Add in the flour and mix well. Knead for several minutes until warm and sticky.
- Place the dough in an oiled bowl and cover with cling wrap.
- Allow the dough to rest for 12 hours before folding. To fold the dough, pick up one side and bring it up over the top of itself. Turn the bowl a quarter turn and do the same. Keep repeating until all sides have been folded over the top. Allow the dough to rest for another few hours.
- Fold the dough again and shape into loaf shape. Place in an oiled bread tin and allow to rest for another 10 hours covered loosely with cling wrap or a wet tea towel.
- Bake at 190°C for 30 minutes. Turning the bread out and baking upside down at 175°C for an additional 15 minutes.
Variations and Additions
I have tried a great deal of variations to this basic recipe and most have been a sensational hit. Below are some of my proven variations.
- 2 – 3 tablespoons of each sunflower, flax, poppy and pumpkin seeds
- 2 – 3 tablespoons of each diced apricots, sultanas, cranberries, 2 tablespoons of maple syrup and 2 teaspoons of cinnamon
- Combinations of the two above
- 100 g wholemeal flour, 300 g white organic flour (instead of 400 g white organic)
- 100 g organic rye flour, 300 g white organic flour (instead of 400 g white organic)
- 75 g flax meal and 50 g flax seed (reduce the white flour by 75 g roughly)
- ½ cup trail mix
- 50 – 100 grams of oats and ¼ cup of honey
- grated apple, brown sugar and cinnamon
- Grated cheese and mixed herbs
- Garlic and mixed herbs
- There is nothing so fantastic as making your own bread
- I usually make the dough the first thing in the morning and bake it the following morning. (I shape the dough before I go to bed so when I wake up all I have to do is bake it). This timing has allowed us to have hot fresh bread every day for the last week or two!
- If you don’t have a blender with a dough attachment, you can work this dough by hand. I suspect it would take a good 20 minutes of kneading til it is warm and sticky.
- This dough has not failed me once. It is always fluffy, light and delicious.
- Diabetic Note: Lets just not discuss this yet. I LOVE this bread so much but it seriously has issues with my blood glucose levels. I am still trying to work out how much I can have AND keep my bloods happy. Its a work in progress…
- Ethical Note: I only use organic flours. You cant expect sensational results by using crappy, bleached and over processed flour. Organic flour is not only great for you, but is also sensational for the environment. If money allows, seek out stone-ground whole flours as they are better for your digestive system. Be warned though, heavy whole flours make heavy bread so need to be used in lesser amounts (one third whole grain flour to two thirds white).
- Quiche Lorraine (mizrhi.wordpress.com)
- Flax Seed Sourdough Bread (mizrhi.wordpress.com)
- Sourdough Starter (mizrhi.wordpress.com)
- Sourdough Blueberry Muffins (mizrhi.wordpress.com)
- Chicken Calzones – Gourmet Garden Blogoff (mizrhi.wordpress.com)
- Baked Apple and Custard Tarts (mizrhi.wordpress.com)
- Sourdough Bread (mizrhi.wordpress.com)
- Sourdough Danish Pastries (korenainthekitchen.com)
- Codruta’s Rolled Oat Sourdough Bread (bewitchingkitchen.com)
- Walnut Sourdough (bewitchingkitchen.com)
- Flat sourdough bread sandwiches (mizrhi.wordpress.com)
- Sourdough Pancakes (mizrhi.wordpress.com)
- French Toast (mizrhi.wordpress.com)
- April 1 – National Sourdough Bread Day (beatcancer2010.wordpress.com)