I felt it was ok but I just wasn't 100%. With the casserole, put the lid back on and if baking on a stone, spray the inside of the oven generously with water. To make bread dough, pour the ingredients into a clean bowl and add 1 Tbsp fine salt, 200ml cold water and your starter. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties. Put the dough in a clean, lightly-oiled bowl, cover with … The taste is almost authentic, the fuss minimal with the starter fermenting happily over 24 hours, no feeding necessary and unfailingly good result every time. As it was I added a small amount ectra flour to 'rescue' the mix. 1. When ready to bake, tip the loaf into the casserole or onto the stone or tray (it might be prudent to remove whichever you're using from the oven for this stage), slash a rectangle shape on the top with a very sharp knife and put it back in the oven. 4. 12 issues direct to your door - never miss an issue Put the proving basket in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) Leave to cool on a wire rack and slice when completely cold. Dust the dough with flour and slash with a knife (see pics, below). Sourdough is scary, I’ll admit, even though I have quite a few wild yeast loaves under my belt. Instead, make a cheater's sourdough with active yogurt! I wish I could share a photo. This bread recipe is an extremely easy way to make a ‘cheats’ sourdough. We welcome your feedback and suggestions. Interested to see how much oven spring I get. On a stone, … I love making bread. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then pour onto a lightly-floured surface and knead for 10 minutes or until smooth, elastic and springy (this will take 5-7 minutes in a mixer with a dough hook.) Follow the below steps for about a week until it’s ready. Subscribe for just £26 now! My alternate was to use .5 cups of sour cream with 1.0 cups of yogurt . Towards the end of the rising time, preheat the oven to 350°F. Family Circle Autumn 2020 is ON SALE NOW! This recipe can also be found in our new book, Quick Fix: Every Occasion. Code: YAY20*exclusions apply, Ever wanted to make a sourdough and stopped cold at the words "sourdough starter"? Turn the dough out of the bowl onto the worktop lightly dusted with flour and knead thoroughly for 10 minutes or until the dough feels very elastic and pliable (you can also knead the dough using a stand mixer and the dough hook for 5 minutes on a low speed). Welcome to the family! Dust a piece of baking paper heavily with flour and sit the dough on top. In the casserole: bake for 20 minutes with the lid on and 20 minutes uncovered. Put a sturdy flat oven tray on the middle shelf of the oven and a smaller tray with sides underneath. If you've ever dabbled in sourdough, you'll know that all the feeding and cosseting can take over your life. It’s sometimes called ‘strong’ because it has higher protein content than plain flour. But if you’re using store-bought like I do, choose a plain, unsweetened yogurt that contains pro-biotic/active live culture, with a nice tang to it. Cover the bowl with a damp tea towel and leave on the worktop for 24 hours. ½ x 7g sachet or 1 heaped tsp instant dried yeast, 400g strong white bread flour, plus extra for dusting. The steam produced will give a good crisp crust. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. Lightly flour your knuckle and punch down the dough to deflate it then turn the dough out onto a worktop sprinkled with flour. This allows smoother slices and doesn't shatter your crust. Hope this helps. —Mandy @ Lady and pups. Special deals, thoughtful surprises,big wows—now through Sunday. This is critical with a heavy dough like this one. Slip the tray into a large plastic bag then slightly inflate the bag so the plastic doesn't touch the dough and close the ends. 6. To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold … But it’s fussy, all that feeding, mollycoddling it at the right temperature and then after all the effort it may still not budge or bubble. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. Pour the dough onto a floured surface and gently shape into a round – you don't want to knock too much air out of the dough. But I do know the “older” a live yogurt is (meaning the longer it cultivates at room-temperature), the more tart it tastes and thicker in consistency. One of my all time favorite commercial breads to buy is Turano from Chicago. This is a decent approximation though purists will argue... HI, thanks for your comment. I personally find it useful to have liquids measured in grams as you weigh out everything else so you just use the scales and there's no need for measuring jugs. 2. The recipe comes from the Good Food magazine. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below – this creates a burst of steam, which helps the bread form a nice crust. Would normal bread flour work on this recipe? When the dough is ready, remove it from the bag and quickly slash the top of the loaf with a sharp knife. It looks, smells and tastes like a sourdough, but is actually fermented overnight using just a pinch of yeast. Hi Barbara - I'm surprised you had to add extra flour but I guess types of flour differ in water absorption; hope it comes out fine! Sourdough is extremely popular and once you get your starter alive, it will pretty much last forever as long as you keep feeding it. The dough should be very sticky, but able to retain shapes. Preheat a cast iron casserole, a baking stone or a heavy baking sheet in the middle of the oven at 220C/425F/gas 7. It can be baked in a clay cloche, in a cast iron casserole or straight on a baking stone or a heavy baking sheet - it all works. Turn 90 degrees and fold again. Thanks. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. It’s important to use a sharp and tangy yogurt for this recipe for the “sourdough” effect, but how do we control that? and leave for about 40 minutes. No start culture required! Thank you CHeeb so much for taking the time to answer me. Place it seam side up in a well-floured proving basket or a bowl lined with cloth and floured generously. Ha! Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger. https://www.allrecipes.com/gallery/sourdough-bread-recipes-with-starter Hello! Empowering you to live your best life ❤️️, dessert, freezer, cheesecake, sweet treats, nut free, gluten free, ice cream, vegetarian, mars bar, ice creams, celebrations, egg free, desserts, sweet, cake, cold. ), or 6 hours depending on your schedule (note that the amount of yeast varies). We are so excited to have you because you make such an awesome addition.