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skip to content miscellany foodie information home about classic white sourdough bread 2015 january 8 leave a comment tags: levain , unbleached white flour by ruduss this is the base recipe i use for all my white levained bread, which derives from a pain de campagn recipe i’ve modified to suit my taste and bread making style. so i recommend you too play around with the quantities to suit yourself. you’ll need around 400g of your levain to use in this recipe, so the first stage to this is building up the quanties required from your starter. if you don’t have a starter, then this previous post will get you going. stage 1 ~ building up the levain 308g levain 265g water 295g organic white flour 90g organic wholemeal flour mix all ingredients together well, and place in an airtight container for a minimum of 4 hours. stage 2 ~ the final production dough 400g levain (that you built up in stage 1) 410g organic white flour 120g organic wholemeal flour 330g water at about 27c degrees 12g salt mix the flour and water on slow speed until firm. add the levain, then the salt and mix for a further 4 minutes on medium speed. take a look at the dough and make sure all ingredients are being mixed in, then mix on slow for another 4 minutes. if you’re hardcore and kneeding this by hand, then you should be kneeding for about 10 minutes. or until the dough starts to spring back and firm up. shape the dough into a ball, place in a covered bowl and leave for an hour. place the dough on a floured surface. with one end, stretch it away from you then fold it back in on itself. do this again to the opposite end, folding it over the first fold. repeat the same with the other ends, making every effort to brush off any raw flour before the next fold. when you have folded the fourth side, turn the dough over so the seam side is facing down onto the bench. with your palms facing up, place the small finger side of your hands slightly underneath both sides of the dough, and twist the dough around slightly towards you about three times. this helps tuck in the seams of the dough, and creates a better shape. then pick up the dough, and place seam side up back in the bowl and cover for another hour. repeat the above stretching step one more time, and if you have a proving basket place your dough in that. otherwise place it back in the bowl. cover with a loose fitting garbage bag for another 2 hours. stretching the dough accomplishes a few things. firstly it degases the dough, which could impare fermentaion. it also increases the dough strength by stretching and aligning the gluten strands, thus improving the crumb. preheat your oven to 220c. if you have a baking dome (recommended) or pizza stone, then make sure these are also in the oven pre-heating. when your oven has come up to temperature, take your dome or pizza stone out of the oven, and place the loaf on top. score four ends with a razor or very sharp knife. this creates a weak point from which to control the expansion of the bread. if you are using a pizza stone or heavy bottomed tray for baking, then in the first 10 minutes of your bake you would need to add a tray of water to the oven. this ensures you get a better colour to your crust, and promotes oven spring which gives the loaf more volume. if you are using a baking dome, then remove the lid after 10 minutes. bake for a total of 55 minutes, or until the crust is a golden brown. share this: facebook reddit twitter google tumblr print email from → bread starting a sourdough starter 2015 january 3 1 comment by ruduss making bread from scratch can be the most rewarding of experiences, especially if you’re using your own starter. it means you’re in control of the every single aspect of the bread making process, as it’s been you who’ve raised the starter from its origins of just flour and water, into something which is a living and growing thing. your starter will become an extra responsibility in your life, so it’s best to accept that at the offset if you want to get into it. like a puppy or goldfish – it needs to be fed and watered at regular intervals. the kind of starter that you should keep depends on the kind of bread you will be making. the best rule to go by is to use the same flour in the starter as you would in the loaf. so if you’re going to be making a lot of rye-based breads, then a rye starter is what you should be keeping. when making white-based loaves, then it’s recommended that you use a starter that’s made with white flour. i’ve included instructions on how to begin and maintain both below. there’s not a lot you’ll need when starting and maintaining a starter. some recipes state that you need raisons, rhubarb, or even sugar to help your starter get going. please don’t add these. what is essential is using great flour. don’t go to the supermarket and pick up the nearest flour that may have the letters ‘rye’ or ‘white’ on the package. that just won’t do. you won’t get the flavours and yeasts that come with a great flour. what you need is an organic unbleached flour, as this still has the nutrients and microorganisms required to get the starter going. the flours i use in the following are redbournbury organic unbleached white flour and the priors organic rye flour. both available from bakery bits . i’ve included below a tried and multiply tested recipe for a rye and white (liquid levain) starters. rye starter rye starter day 1 – making the initial sourdough 225g rye flour 225g water mix the flour and water into a paste, and put into an airtight container. keep it in something like an airing cupboard where the temperature is consistent for 24 hours. day 2 125g initial sourdough 125g rye flour 125g water you should be getting a nutty smell from the initial sourdough mix, which should have also increased in size slightly. mix all the ingredients into a small paste, place into an airtight container and leave days 3 to 7 125g initial sourdough 125g rye flour 125g water mix all the ingredients into a small paste, place into an airtight container and leave in a warm area. you should do two feedings on these days at 12 hour intervals.as the days progress, you should be getting increasingly maturing yeasty and alcohol smells and tastes from the sourdough. this is the yeasts and bacteria settling into their new homes. after about a week it should start to smell ‘right’ and you can start to use it in your loaves. daily maintaining: 5g initial sourdough 80g water 100g organic rye flour mix together in a paste, and keep in an airtight container. liquid levain (white) starter white starter (liquid levain) day 1 150g rye flour 187g water as with the rye sourdough starter, mix the flour and water into a paste, put into an airtight container, and place in a temperature-consistent place. day 2 (morning) 100g day 1’s initial mix 45g rye 45g white 112g water mix ingredients, and put into an airtight container. day 2 (+12 hours) repeat the day 2 morning steps days 3-5 100g initial mix 90g white flour 112g water this should be right to use after the fifth day, although don’t expect it to produce a decent loaf for the first few times you use it. daily maintaining: for optimal health, it’s best to do the following: 16g initial levain 80g water 80g organic white flour mix together in a paste, and keep in an airtight container. share this: facebook reddit twitter google tumblr print email from → bread chicken casserole 2013 august 1 3 comments tags: casserole , chicken , le creuset by admin after a recent purchase of a new toy (a large le creuset casserole pot), i can’t help but play around with it and try new recipes and ways of cooking things. here’s a recipe that always goes down well for casserole chicken: you will need: one chicken (around 2kg) 5 rashes bacon 1 leek 12 shallots or a few large onions 250g carrots 2 parsnips 3 cloves garlic 1/2 head brocolli 3 large field mushrooms 2 tbsp oil 250ml vegetable stock 250ml white wine preheat the oven to 200c heat the oil in a large pot. q

URL analysis for foodiespicnic.com

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Domain Name: FOODIESPICNIC.COM
Registrar: 123-REG LIMITED
Sponsoring Registrar IANA ID: 1515
Whois Server: whois.123-reg.co.uk
Referral URL: http://www.meshdigital.com
Name Server: NS.123-REG.CO.UK
Name Server: NS2.123-REG.CO.UK
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Updated Date: 30-jan-2017
Creation Date: 06-feb-2010
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  NAME foodiespicnic.com

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  NS.123-REG.CO.UK 212.67.202.2

  NS2.123-REG.CO.UK 62.138.132.21

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  CREATED 2010-02-06

  EXPIRES 2022-02-06

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