When guests or the family descend unexpectedly on a home baker expecting them to produce hot bread with a wonderful aroma and crust there is panic. Any worthwhile baker has a no time bread recipe in their recipe file. But if your guests want one of your sourdoughs then this recipe can be a reputation saver. You do not have the usual overnight time span to produce your bread. While still using your sourdough starter you use yeast to speed up the whole process to satisfy your guest’s expectations. This is an alternative use for a sourdough. You have been carefully maintaining it since you were either given it or started one from scratch. This recipe means that you have another string to your bread making, one which you may find you use over and over again.
For This Loaf You Will Need
- 400 g strong bread flour
- 200 g sourdough starter
- 20 g dried yeast
- 120 g warm water (can vary)
- 25 g fat
- 7 g salt
- 2 g sugar
- 2 g malt extract.
The Method
- Mix the yeast, malt extract and the sugar with half the water.
- Allow to stand until the yeast makes the mixture froth slightly.
- The council the flour, sourdough, fat and salt to your mixing bowl.
- Slowly add the water, malt and yeast to the mixture.
- Add the final water slowly taking care not to make the mixture to sloppy.
- Mix in your usual way. This amount of dough will fit a food processor.
- Form the resulting dough into a ball and rest covered with a damp cloth in a warm place.
- When it has doubled in size, mould into your desired shape.
- Continue to cover and keep in a warm place until ready for the oven.
- Heat your oven as hot as it will go.
- Heat a heavy baking sheet or pizza stone in the bottom of the oven.
- Place a shallow container of boiling water in the oven.
- Quickly slide your bread on to the baking sheet or pizza stone.
- Reduce the heat to your normal bread baking temperature.
- Turn your bread halfway through the baking process.
- Test your bread is baked by listening for the hollow sound when it is tapped on the bottom
- Remove from the oven and cool on a wire rack.
You now can stand back and await the usual comments from friends and family about your wonderful bread. Some people will of course want a taste of bread while it is still hot from the oven but sourdough bread really does develop its full flavour when eaten cold or toasted.
David Smith - Before I retired I was the CEO of the UK's trade Association which represents Artisan or Master Bakers. Previously I ran my own bakery and ...
