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With the weather being warmer and our evening soup being a touch bland I decided to make a tasty bread.
The sourdough starter is needing feeing every day at the moment. I have one in the fridge, but I prefer the one on the windowsill for some reason. Anyhow, when I fed it yesterday, I decided to make up a culture to make a bread from for today. This quantity will make 2-3 8 9 inch sized round foccia or 1 * 9 inch sized and 1 * 2lb loaf.
Ingredients
Sourdough culture
200g white flour
200g mineral water
1tsp sourdough starter
Bread
500g strong white bread flour
1.5tsp salt
1-2tbsp chopped fresh rosemary
1-2tsp fresh thyme leaves
2-3tbsp extra virgin olive oil
1/2 red onion, very finely chopped
1/2 white onion, very finely chopped
2 cloves garlic crushed
Method
The smell was incredible...
The sourdough starter is needing feeing every day at the moment. I have one in the fridge, but I prefer the one on the windowsill for some reason. Anyhow, when I fed it yesterday, I decided to make up a culture to make a bread from for today. This quantity will make 2-3 8 9 inch sized round foccia or 1 * 9 inch sized and 1 * 2lb loaf.
Ingredients
Sourdough culture
200g white flour
200g mineral water
1tsp sourdough starter
Bread
500g strong white bread flour
1.5tsp salt
1-2tbsp chopped fresh rosemary
1-2tsp fresh thyme leaves
2-3tbsp extra virgin olive oil
1/2 red onion, very finely chopped
1/2 white onion, very finely chopped
2 cloves garlic crushed
Method
- Starting the night before you want to make the bread, mix together the 1tsp (or so) of sourdough culture with the mineral water and then add the flour, cover and put aside overnight.
- The following morning, mix the strong flour with the salt, rosemary and thyme and add the culture and the olive oil to the flour. Add enough mineral water to make a very soft dough. It should be really sticky and soft, hard to handle and pretty much stick to your hands...
- Knead this dough for 15 mins or so (or use the mixer for most of it as I do
). The dough will start to sort itself out and not be a sticky mess and form a smooth but soft dough. - Oil a bowl, and put the dough in, and cover the bowl with clingfilm to stop the top drying out and leave the sourdough somewhere where it can double in size slowly. We are aiming for this taking 3-4 hours.
- Turn out the dough onto a very lightly floured surface and stretch the dough out into a very large rectangle and scatter the chopped onion and garlic over the surface.
- Fold the dough into thirds, turn 90 degrees and repeat.
- Now knead until the onion and garlic is evenly distributed.
- Cut the down up according to what you are making, 1kg for the 2lb loaf tin etc and put into the tins.
- Knead/stretch the dough to the shape required and cover the dough over again with oiled clingfilm to stop it drying out and place it somewhere warm but not too warm. The aim is to give it roughly 3 hours to double in size.
- Cook in a preheated oven Gas 6, (200C/400F) for 20 minutes, then drop the temperature to Gas 3, (170C/325F) for around another 20 minutes for a flat 9 inch foccia. The loaf will take another 20 minutes or so at Gas 3.
The smell was incredible...
