Cotna Eco Retreat

Sourdough Bread

French Bordelais Loaf

I’m getting lots of people asking me for my sourdough recipes these days – so here goes … and here’s a picture of Patrick’s first loaf ever!

photo

To feed the levain (starter) the night before:

Add 6oz / 150g flour & 150ml cold water to your starter and stir, to activate the yeast – you will see bubbles in it when it is ready to go

Ingredients

1lb white flour

1oz wholemeal flour

1oz rye flour

8oz levain

300ml water

a small handful of salt (under ½ oz)

semolina flour for dusting banneton and baking tray

  1. Knead the ingredients in a bowl, giving the dough a good stretch to get the gluten activated, then leave for 20-30 mins
  2. Add the salt then knead again in the bowl, add seeds or olives / sundried tomato etc
  3. Scoop the dough up and oil the bowl (or another one) liberally. Knead a little more, then cover the bowl in a plastic bag for 3 – 6 hours until it has risen a little. This can be overnight, especially in the winter when it takes longer to rise
  4. Flour your surface & cover your hands in flour – you may want to sprinkle some flour over the dough too. Carefully scoop out of the bowl and put it on your floured surface. Cover a little more in flour or semolina , then minimally draw bottom edges under to create nice round loaf. Leave to relax for 20 mins in its yoga relaxation pose!
  5. Dust a banneton with semolina flour (banneton willow baskets are available from shiptonmill.com or bertinetkitchen.com)  Leave for approx 1 hour to rise in the basket
  6. Heat oven up to maximum, gas 8-9 with a baking tray inside – you can put a pan of steaming water on the bottom of the oven to help soften the crust
  7. Take the hot tray out of the oven and sprinkle some semolina flour onto it. Tip the bread gently off the banneton and  slice with a sharp knife into your unique signature. Bake for 40 mins and remove. Turn upside down on baking tray to cool and sample it while it is still lovely and hot, preferably with butter or jam!

Wholemeal Loaf

8oz wholemeal flour

8oz white flour

2oz rye flour

8oz wholemeal levain

a small handful of salt (under ½ oz)

semolina flour for dusting banneton and baking tray

Follow the Bordelais recipe as above – it tends to be a little less stretchy and sticky than the site version so it will need a little more stretching and kneading

Sourdough Rye

The night before:

Add 6oz / 150g flour & 300ml cold water to your starter and stir, to activate the yeast – you will see bubbles in it when it is ready to go

Ingredients

330g rye flour

440g starter levain

160ml water

5g salt

Seeds / caraway to taste

  1.  Mix flour, starter & water with a spoon as it is very sticky. Leave to sit for 20 mins
  2. Add salt & seeds, mix with spoon
  3. Transfer to oiled baking tin, then leave covered by plastic bag for approx 3 hours
  4. Heat oven up to max / gas 8-9 with baking tray (& pan of steaming water helps to keep it a bit less crusty)
  5. Sprinkle top of loaf with some semolina and/or sesame seeds
  6. Bake for 40 mins, then turn out to cool

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