I love sourdough; the smell as it bakes, the way it looks as it comes out of the oven, the deep, tangy taste of it. What’s not to love?
Well… There’s all the palaver around looking after your starter. The feeding, the disposing of half the volume night after night, the mess it makes, the sheer amount of dedication it takes. If you don’t work, or your children have grown up and left home, or you don’t spend your life running from appointment to commitment then all of this is probably no problem. If, however, like so many of us your day is full from the second you wake up until the minute you finally get to sit down sometime in the late evening, who has the time or the inclination?
Thankfully, there are ways to get all the benefits of sourdough without having to endure the drawbacks. Purists may be horrified, and I’m not above being judgemental about people taking shortcuts myself, but the fact that you make your own bread is always a cause for celebration and when the results are this good your only critic will be yourself.
This cheat’s sourdough is made just like a regular sourdough, with a starter. The starter used here though is like your fiercely independent eldest child, it doesn’t need mollycoddling yet it will always be there when you need it and it will never let you down.
I also bake this sourdough a little differently, using a casserole just like this one:
All will become clear when you read the method, so let’s get going…
For the starter:
100g strong white flour
100g organic rye flour
3/4 tsp dried yeast
250ml organic dry cider (or water)
100ml of refrigerated starter (see method below)
For the dough:
400g strong white flour
3/4 tsp dried yeast
1 1/2 tsp fine sea salt
The first time you make this, the evening before you bake your loaf you will need to make your starter.
Combine all the starter ingredients in a large bowl, stirring with a spoon until thoroughly combined. I like to use organic dry cider in my starter because it adds more flavour and the sugar in it feeds the yeast, you can still use water though and you will not be disappointed.
Cover your starter with cling film and leave in your kitchen overnight.
In the morning your sourdough starter should have significantly increased in volume, will look bubbly and smell tangy. Get a small jam jar or similar (something with a lid) and spoon approximately 100ml of the starter into it; put the jar to one side for now.
Now add the dough ingredients to your remaining starter, in the same bowl. Curl your fingers into a claw and mix thoroughly, it will be very sticky to begin with but keep on pulling and combining for a few minutes and it will get firmer. Lightly flour a work surface and tip the dough out onto it. Knead thoroughly for ten minutes or so, until the dough is firm and silky; you will need to use more flour as you work your dough but don’t overdo it. Your hands will probably be sticky with dough, to clean them simply sprinkle some flour on your hands and rub them together, the dough will come off easily.
|*Tip: I have a dough hook for my stand mixer and I have used it a lot to knead my dough rather than getting my hands dirty. It has never really worked as well as kneading by hand though so I don’t use it any more. The advantage of kneading by hand is that you can feel what the dough is doing, and somehow it just makes a better loaf.
If you do want to use a dough hook on your mixer just be careful not to overwork your dough, knead for 5-7 minutes only.
Lightly oil a very large bowl, just use a teaspoon or so of olive oil and rub it around with your fingers – all you are trying to do is ensure that your dough doesn’t stick to the bowl as it rises. Tear off a small twist of dough and add it to the 100ml of starter that you spooned into your jar earlier. Put the lid on the jar and put it in the back of your fridge.
|*Tip: The jar that you have just put into your fridge will be an important part of every loaf that you make from now on. It will keep for months without needing any attention, and if it is left for so long that it starts to look a bit mangy just give it a stir to recombine everything. The jar contains a huge a huge amount of flavour which will be transferred to every loaf that you make in future, and the more you use it the better that flavour will be.
From now on, whenever you make your starter tip the entire contents of the jar into it, not forgetting to replenish the jar with starter and a twist of dough in the morning.
Shape your dough into a rough ball and place it into the oiled bowl. Cover with cling film and leave to sit at room temperature for anything between 1 and 3 hours, until it has at least doubled in size.
Take a clean tea towel and dust it thoroughly with plain flour. Gently roll your risen dough out of the bowl and onto the tea towel, be careful so you don’t knock too much air out of your dough and ensure you have used enough flour so it doesn’t stick. The dough has a tendency to spread out, to minimise this I roll the sides of the tea towel up and prop pepper grinders, small mugs and anything else I can find underneath the rolls to contain the dough and encourage it to rise upwards. Dust the top of the dough with more flour and lay another clean tea towel gently over the top. Leave for another hour or so at room temperature for its final rise.
|*Tip: You can use a round banetton to hold your dough for its final rise, but it always seemed that no matter how much I dusted the inside with flour the dough always stuck somewhere, tore a hole in the dough and let the air escape. I have never had that problem using the tea towel method.|
Put your casserole, with its lid on, in the oven; also put a small baking tray in the bottom of the oven. Heat your oven to 230C/ gas 8. Leave your oven long enough that it gets fully hot.
When ready to bake, using oven gloves remove the casserole from the oven and close the oven door. It never fails to amaze me how many people take the time to heat their oven and then leave the door open while they are mucking around doing other things, while all the heat is escaping into the kitchen. Again using oven gloves, remove the lid from the casserole and lightly dust the inside of the casserole with plain flour. Gently and carefully, but quickly, lift the tea towel holding your fully risen dough, place it into the casserole and gently roll the dough out of the tea towel and into the casserole. You may need to give the casserole a very delicate shake to level the dough, if you do then be gentle. Once again using oven gloves – yes, I am labouring this point but you only have to pick up a red-hot piece of metal with your bare hands once for it to stay with you forever – put the casserole lid back on and carefully place the casserole back into the oven. Bake for 25 minutes.
Oven gloves time again… Remove the casserole from the oven, close the oven door, remove the casserole lid and have a look at your dough. You should emit a gasp of admiration at the beautiful thing that you see.
Fill a glass with cold water, open the oven and quickly pour the water into the small baking tray that you put in the oven earlier, quickly put the casserole back into the oven, this time without its lid, and close the oven door. This will create steam in your oven which will give you a beautifully dark and crisp crust. Bake for a further 15 -20 minutes.
When you remove the casserole from the oven this time, tip it upside down and your beautiful loaf should fall straight out. Tap the bottom of the loaf and it should sound hollow; if so, it is done, so let it cool completely on a wire rack.
|*Tip: Until I became experienced at making bread, instructions such as ‘tap it and if it sounds hollow it is done’ used to infuriate me. What does that actually mean? How hollow should it sound? What does hollow even sound like?
A foolproof way to determine if your bread is cooked is to use an instant read thermometer, or meat thermometer. Pierce the bread through the bottom and get the probe into the middle of the loaf, if it reads at least 90C then your loaf is fully cooked. Eventually you will know what hollow sounds like and you can dispense with the thermometer.
Your finished loaf should look something like this. Believe me, it tastes even better than it looks.