recipes
Recipes - Sourdough Bread
It is important that the flour is organic, and not just from an environmental point of view; fungicides may also destroy the wild yeasts naturally found on grain husks. Commercial yeast is bred to produce plentiful carbon dioxide for a speedy rising process at the expense of the development of aromatic compounds.
Wild yeast however, produces a far more flavourful bread yet is notoriously unpredictable in its activity.
This recipe supplements fresh commercial yeast with a starter; a culture of wild yeast contained within a mixture of flour & fermented raisin juice. The result is a chewier crust, lighter texture, longer shelflife & greater depth of flavour.
Ingredients
750g Organic unbleached white bread flour
400ml water at 35°C
20g fresh yeast
100g Starter
5g of salt
The Ferment
250g Raisins
300ml Water
25g Sugar
Mix together in a bowl, cover with a damp cloth & leave at room temp for 5 days. Then strain the mixture off, retaining the juice.*
* To sustain an ongoing culture of wild yeast, each time we make a starter we reserve a few tablespoons of the ferment & add to a new batch of raisins, sugar & water. It is debatable whether any culture improves with age. But this method preserves a particular culture we know to provide good results.
The Starter
For every 100ml of the fermented juice obtained, add 150g of flour and mix well to obtain a sloppy dough. This is the 'starter' and may be kept covered in the fridge for up to a week.
Method
To make the bread dough, combine all ingredients using your hands in a mixing bowl until you have one cohesive mixture. Turn out onto a lightly floured surface and knead until a smooth & silky dough is obtained.
Place into a clean bowl & cover with a damp tea towel for around 2 hours at room temperature or until doubled in size.
Split the dough into four pieces & shape each to fit a loaf tin. Each dough should half fill the tins. Cover & let rise for a further hour at room temperature.
Brush each loaf with a beaten egg, then using a sharp knife, slash the top of each loaf several times.
Bake in a pre-heated oven at 200°C for about 35 minutes until the loaves are golden & sound hollow when turned out of their tins & tapped underneath.
Cool on a wire rack before serving.
« Go Back to Recipe List
For Enquiries or Further Information
E: mail@entropylife.com
T: 0116 225 9650