Sour Dough bread

I cook a lot from my Jamie Oliver cook books,so thought I would

try out his sour dough bread

My first attempt was a little too chewy inside and very hard on the crust

but lovely toasted

Next days starter 500grms

Starter

First rising

First batch

Second mother starter

Second attempt. Looks and tastes good

Third attempt,a little pale in the photo because of the light

 but delicious

Recipe

Monday

Tip 500grms of organic Rye flour into a bowl

Add enough luke warm water to make a soft dough

Cover with greased cling wrap and set to one side

Tuesday

Leave it alone

Wednesday

mix in a handful of good flour and if needed a little water to bring back

to the same consistency of Monday

Cover again

Thursday

Leave it alone and watch it bubble and turn into a grey malty smelling dishfull of goodness

The natural good bacteria is doing its job. It has all its own natural yeast

Friday

Tip the lovely little mess out onto a floured surface and surround it with 1 klgm of

strong flour 

(I tried it the second time in my Kenwood with the dough hook to get it started

as it was less messy, before turning it out onto a surface to knead)

Pour sufficient luke warm water into the centre and gradually bring in the flour

mixing and stirring with your hand until all of the flour is incorporated

Keep kneading for about 10 to 15 mins, stretching and pulling until

you have a non sticky soft dough

Cover and set aside until double in size

Punch down and knead again for a few mins

Cut off 500grms of the dough and put into a bowl and cover with the greased cling wrap again

This is your starter for the next batch Hence the sour dough mother 

You can add salt to the rest now if you like. Don't add salt until you have separated the mother dough

Shape the rest of the dough into a shape you like or put into a loaf tin or make into rolls

Cover and set in a warm place until doubled again

Bake in a 200c fan forced oven for about 40mins until when tapped on the bottom it sounds hollow

It is amazingly delicious warm from the oven with its crunchy crust and soft middle even without butter

It is so much fun to make and once you have the mother starter you can make it every couple of days its very satisfying.

I am joining some lovely linky parties this week

The links on my side bar

Happy Week

xx jeanetteann