Friday, August 28, 2009

Sourdough Bread!

As promised - here is one great recipe for the bread shown in my last Post!

Domaine de l'Arlots Bread :
1 kg strong unbleached bread flour (Lowan's is good)
1 tablespoon instant yeast
1 tablespoon salt (please don't be tempted to use less)
950 ml lukewarm water
extra flour for dusting and shaping
Place the four, yeast and salt in a very large bowl. Mix in water to make quite, wet sticky dough. Use you hands to mix around well. Cover with plastic wrap and leave in the fridge overnight. Next day, take bowl from the fridge and leave it to come back to room temperature. Prepare two flat trays by lining with baking paper and sprinkling with flour.
Using a dough-scraper, remove the dough from the bowl to a floured bench. Cut the dough in half. with floured hands lightly shape each piece into a round. Place the dough on floured trays and press/pull lightly into flattish ciabatta shapes. flip them over so that the wrinkled, floured sides are now on top. Place the trays in a cold, fan forced oven set to 220C. Bake for 45-50 minutes or until the bread sounds hollow when tapped. Cool on wire racks.

Lurline's Variations:
I use Laucke Flour, Barossa Sourdough Rye Bread Mix as pictured above which comes in 600g packets, 4 to a box.
600g flour
2 1/2 teaspoons yeast
2 1/2 teaspoons salt
570 ml lukewarm water
I don't use my hands to mix the dough, just a large spoon. This makes one large Vienna shaped loaf as pictured above. Please make sure your water has a bit of heat in it.
I really do hope you have success with this bread and enjoy it as much as we do - even with Vegemite and butter the next day, it is great! It is pictured with my version of Pumpkin Soup - a few litle tricks and additives and it is always a great hit, sure to please! My home-grown kalamata olives rest on the side of the plate - and no, I have't pickled them this year - maybe next year, we'll see!
Let me know when you make the bread, looking forward to comments of success - have a happy weekend!

19 Lovely People said ...:

Julie said...

I just bought bread mix again today. I haven't seen the sour dough variety, must look out for it next time. Looks yummy especially with soup.

Jeanette said...

Thanks for the recipe Lurline. I love sourdough bread. Hugs, Jeanette

Candace said...

I have to try your recipe. For Americans, I did the conversions and the flour would be 2.20462262 pounds, 428 degrees, and 4.01541 cups for the first version. I imagine that would round off to 2.25 lbs flour, 425 degrees and 4 cups water. That is a very hot oven, did I do it right? Over here we have King Arthur flour that is unbleached, should that be wheat flour or rye? I'll have to check the grocery store and see if I can find an equivelant for your sourdough flour. We'll see what happens. It sure looks delicious.

Unknown said...

You're a good woman Lurline. I make bread frequently, but I cheat and use my now antiquated electric breadmaker.
Laucke flour is my favourite and I just love their multigrain packs.
Matter of fact, I'll go put some on now and take it to work in the morning to have with my crew!
Lashings of butter and vegemite...yummm!

Anonymous said...

Hi Lurline, Looks and sounds delicious!

Carin said...

I love sourdough bread, not hip on Vegemite LOL!

Barb said...

while you are relaxing, come by my blog for a quilt top

em's scrapbag said...

Sounds delicious. I'll have to try it. Thanks for sharing.

*karendianne. said...

Mmmm, I love sourdough bread! I don't make bread but if I did... Oh boy, I'd be so fatty. I love bread and bread loves me. HEE!

Janet said...

Thanks Lurline! I have some in the oven right now from the 1st recipe.

Micki said...

Thanks for the sourough bread recipes.They sound wodnerful!

Julia said...

Your bread was so good..I must try this!
I'll skip the vegemite though..
Julia ♥

Rumi said...

I love sourdough bread so I am so glad you posted the recipe! I will be making this very soon!

Nat Palaskas said...

Great recipe, I will get DH to try. He is a bread maker in our house. Thanks it look yummie - Hugs Natima

Millie said...

Thank you so much for the recipes...if only my bread will come out as nice as yours. I am not the best breadmaker, but I am going to try to make it in the breadmachine...that must be a big NO No for you! LOL

Dena said...

Lurline ~ Thank you for the recipe. I am going to have to do a search to find the bread mix you referenced. Hopefully it is available here in the states. Thanks!

Jenny of Elefantz said...

I make my own sourdough...I love the process of making the starter and feeding it over a week...and THEN, the bread! YUMMY!!!

Anonymous said...

Thanks! Can't wait to try it.

Jenny K

Monica said...

Jenny K,

You said exactly the same thing on my blog, I hope you find Lurline's recipes give you the solace you need on the long cold lonely nights you can now expect.