'Daintree Dough' still going strong

My sourdough now lives in the fridge and I feed it once a week... I received a banneton (proving basket) from my bother-in-law and his girlfriend as an early birthday gift, alongside our Truffle Tree which was very thoughtful!

Yesterday I fed it and took out some dough for a nice loaf, I added some thyme, rosemary and a teeny bit of smoked garlic we got from Kiama Markets


I look about 100gr of the starter out of the fridge, placed it in a bowl and fed it a tbs of flour and water and let it prove overnight. The following morning I mixed it with about 150ml of tap water, a pinch of salt and sugar and the flavourings. 
Then rained in the flour (I'm still using a mix of spelt, rye and bread flour) as I mixed it together until it formed a slightly sticky dough.
I put a good amount of flour on the bench and kneaded it for several minutes, while adding just enough flour to stop it sticking to my fingers and the bench.
I popped it in the banneton, lined with cling wrap and covered it with more cling wrap to leave to prove over the course of the day. 
When I got home from work it the afternoon, I kneaded it lightly again and left it to prove overnight again. (I know, a lot of proving!)


 Once it'd had its final prove, I turned it out upside down onto a lined tin so the swirly pattern was in the top. I scored the top with a knife then placed it in the oven using my usual method- 250 degrees celsius with a pan of water in the bottom of the oven. As soon as the bread goes in I turn it down to 200-220 degrees celsius and leave to cook for about 25 minutes (all depends on the size of the loaf)



The banneton left little marks in the bread, I think it future I'll stop being so scared and let it prove directly in the basket instead of with cling wrap. I'll just flour it loads!

Overall it was quite a tasty little loaf!!

Hangry xx



Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butte...
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo...
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grat...
Read more