Tag: levain

Cakes & Bakes: Seeded sourdough boule

Home-made sliced seeded sourdough boule

For this week’s Cakes & Bakes recipe we have a delicious, crusty, seeded sourdough boule (a fancy French word for a round, slightly domed loaf).

Sourdough starter in a clear glass bowl | H is for Home

My starter and, as a result, dough are getting quite lively in this warmer weather!

proofed boule in a cane banneton | H is for Home

The seeds add texture and and depth of flavour, with distinctive little hits as you crunch through individual seeds. You could even lightly toast them before adding them to the dough – something which I’ll try next time.

Cooked sourdough boule | H is for Home

It’s a very versatile loaf, suitable for accompanying all manner of meals and perfect for sandwiches. It makes for great toast too! We enjoyed ours liberally spread with a lovely soft goat’s cheese on day 1 – and then it was transformed into the aforementioned toast and served with poached eggs on day 2. Both fabulous!

A delicious, crusty, seeded sourdough boule

Click here to save the recipe to Pinterest

Seeded sourdough boule
Yields 1
Prep Time
23 hr
Cook Time
1 hr
Total Time
24 hr
Prep Time
23 hr
Cook Time
1 hr
Total Time
24 hr
Ingredients
  1. 350g/12⅓oz water at 27ºC/80ºF
  2. 108g/3¾oz fresh sourdough starter (100% hydration) that has been refreshed the night before and again in the morning
  3. 400g/14oz strong white bread flour
  4. 140g/5 strong wholemeal bread flour
  5. 150g/5oz lightly toasted mixed seeds (sesame, poppy, sunflower, pumpkin, flax, linseeds, pine nuts etc.)
  6. 6g/¼oz fine salt
  7. a little rice flour for dusting your bannetonHome-made seeded sourdough boule ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a large mixing bowl, whisk the warm water and starter to combine
  2. Knead in the flour, cover with a reusable food cover / cling film and let the dough rest in a cool environment for 1½ hours
  3. Add the seeds and salt and mix until all the ingredients come together into a large ball
  4. Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat hourly 3 more times
  5. Shape your dough lightly and place it into a dusted banneton
  6. Cover again and refrigerate (overnight) for 8-12 hours
  7. Remove from the fridge and allow to warm and prove until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18-20ºC
  8. Preheat the oven to 220ºC/425ºF/Gas mark 7 for ½-1 hour (also preheat your La Cloche or baking stone if using)
  9. Gently remove the loaf from the banneton, slash the top of with a lame (grignette) and put it into the oven
  10. Bake for 40 minutes, turn the heat down to 190ºC/375ºF/Gas mark 5 and bake for another 10-15 minutes depending on how brown you like the crust
  11. Allow the loaf to cool completely (at least an hour) on a wire rack before slicing
Print
H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Seeded sourdough loaf

Slices of home-made seeded sourdough loaf | H is for Home

Since I revived my sourdough starter a fortnight ago, we’ve been enjoying pancakes (for brunch on Justin’s birthday), waffles and last week’s raisin bread. This week, I made a seeded sourdough loaf.

Sourdough autolyse, mixed seeds and ground pink Himylayan salt | H is for Home

To begin with, I used my go-to overnight sourdough recipe and simply added a selection of seeds. It’s a very good recipe for using up bits & pieces of packets of seeds you have in the cupboard. However, if you don’t use seeds that often, rather than buy a bag each of say sunflower seeds, pumpkin seeds and linseeds, Morrisons (and all large supermarkets, probably) do little packets of ready mixed seeds.

Loaf proving in a banneton | H is for Home

Also, I changed the order of cooling and proving. Vanessa Kimbell recommends proving for a couple of hours and then putting it into the fridge. To begin with, I do the final folding at night and put the loaf in its banneton straight into the fridge. Then, in the morning, I bring it out to prove while the oven preheats – that way round works better for me!

Home-made seeded sourdough loaf | H is for Home

It made a delicious, crusty 1kg loaf. Sliced, it’s perfect with bowls of soup – or on its own with just a bit of butter. The good thing about home-made sourdough bread is that it can last over a week without going mouldy. After a number of days, as the loaf begins to go hard, it makes brilliant toast or bruschetta; the twice-cooked seeds impart an even nuttier taste.

If you want to try it out, click here to save the recipe to Pinterest for later

Home-made seeded sourdough loaf | H is for Home
Seeded sourdough loaf
Yields 1
Total Time
24 hr
Total Time
24 hr
Ingredients
  1. 350g water at 27ºC
  2. 108g fresh sourdough starter (100% hydration) that has been refreshed the night before and again in the morning
  3. 540g strong white bread flour
  4. 50g mixed seeds (anything like sesame, sunflower, pumpkin, flax, pine nuts or linseeds)
  5. 6g fine salt
  6. a little rice flour for dusting your bannetonHome-made seeded sourdough loaf ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a large mixing bowl, whisk the warm water and starter to combine
  2. Knead in the flour, cover with a reusable food cover / cling film and let the dough rest in a cool environment for 1½ hours
  3. Add the seeds and salt and mix until all the ingredients come together into a large ball
  4. Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat hourly 3 more times
  5. Shape your dough lightly and place it into a dusted banneton
  6. Cover again and refrigerate (overnight) for 8-12 hours
  7. Remove from the fridge and allow to warm and prove until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18-20ºC
  8. Preheat the oven to 220ºC for ½-1 hour (also preheat your La Cloche or baking stone if using)
  9. Gently remove the loaf from the banneton, slash the top of with a lame (grignette) and put it into the oven
  10. Bake for 40 minutes, turn the heat down to 190ºC and bake for another 10-15 minutes depending on how brown you like the crust
  11. Allow the loaf to cool completely (at least an hour) on a wire rack before slicing
Print
H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: 24-hour sourdough loaf

Home-made 24-hour sourdough loaf | H is for Home #baking #sourdough #sourdoughbread #realbread #recipe

Someone over on our Instagram feed asked when I was going to share the recipe for the 24-hour sourdough loaf that I’d photographed. I forgot that I’d never actually blogged about it, so here it is!

Bubbling sourdough starter | H is for Home

It’s my new favourite sourdough bread recipe because it helps me plan my baking time to a tee. No more hanging around at bedtime for my bread to be ready to take out of the oven. You start at “zero hour” with a refresh of the starter and end with taking it out of the oven.

La Cloche baking dome | H is for Home

The 24-hour duration is a fairly loose timing. You can stretch or shorten the timeline to suit by warming or cooling the environment of the starter and the rising dough. I like to time it so that my final proof takes place overnight. The recipe suggests refrigerating the dough for this 8-12 hour stage however, our downstairs cloakroom gets really cold at night – and the banneton takes up a lot of space – so I do the rise in there.

Sliced, home-made 24-hour sourdough loaf | H is for Home

It means I can get up in the morning, pre-heat the oven and La Cloche and enjoy lovely, fresh sourdough for breakfast!

Save the recipe to Pinterest for later!

Home-made 24-hour sourdough loaf | H is for Home #baking #sourdough #sourdoughbread #realbread #recipe

24-hour sourdough loaf

Vanessa Kimbell
Print recipe Pin recipe
Course Bread
Cuisine British

Equipment

  • Reusable food cover
  • 1.5kg round banneton
  • Grignette/lame for slashing dough
  • La Cloche baking dome

Ingredients
  

  • 585 ml/20½fl oz water at 27ºC
  • 180 g/6⅓oz 1:1 100% hydrated, fresh sourdough starter that's been refreshed the night before and again in the morning (Hour 0)
  • 900 g/31¾oz strong white bread flour
  • 9 g/⅓oz fine sea salt
  • a little rice flour for dusting your banneton I can't recommend this enough!!

Instructions
 

Hour 6

  • In a bowl, whisk the warm water and starter and mix well
  • Add the flour and salt (combined well) and mix until all the ingredients come together into a large ball
  • Cover with a reusable food cover / cling film and let the dough rest in a cool environment for 1½ hours

Hour 8½

  • Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat hourly 3 more times

Hour 12½

  • Shape your dough lightly and place into a dusted banneton
  • Cover with the reusable food cover or damp tea-towel and leave to prove on the side until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18-20 degrees, then transfer to the fridge for 8-12 hours

Hour 24

  • In the morning, preheat the oven to 220ºC for 30 minutes to 1 hour before you are ready to bake with your La Cloche in the oven. The dish or La Cloche must be very hot
  • Take the dish out of the oven and sprinkle a little flour over the bottom
  • Put your dough into the La Cloche and slash the top of your bread using a grignette (or lame) then place the lid back on top and return to the oven as quickly as possible. Bake for 45 minutes
  • Turn the heat down to 190ºC, remove the lid and bake for another 15-20 minutes
Keyword bread, loaf, sourdough