I’ve been meaning to write about my adventures in sourdough for a while. It was back in January that I first muttered on here about making some, mainly so I could have something to slather my marmalade on, while drinking a mug of freshly ground black coffee. Since then, I’ve made two different sourdough starters, one with Rye flour, the other with Spelt and had a bash or three are making some bread with them.
So far the results have been rather less than successful, with each batch having more resemblance to a lead frisbee rather than a light and airy loaf of bread. So I decided to change what I was doing at the weekend and produced easily my best sourdough loaf so far.
I’ve been following the method outlined in Bread: River Cottage Handbook No. 3, but my results, as stated, haven’t been very good. I think there are a number of reason for this though. Firstly, I’ve been using some stone ground wholemeal flour from a local mill, which makes for quite a dense crumb. I’ve also just been turning the proved loaves out of their banneton baskets, directly onto a baking sheet, so there’s been nothing to stop them from spreading out and collapsing.
Enter the sourdough episode of Paul Hollywood’s Bread, which I finally got round to watching last week. So on Saturday I decided to follow Paul’s method, albeit with stone ground strong white bread flour, rather than just strong white bread flour. This meant that I didn’t knock back and prove repeatedly, just the once and that I turned the risen loaf out onto a baking sheet with some semolina flour on it.
Paul’s method also calls for a lower oven temperature, rather than the “as high as it’ll go” approach (which for me is 270°C, although I don’t normally go above 250°C). I don’t know if this was a factor, but I got some rise out of the oven for a change, normally my loaves don’t do much other than cook in the oven, so it was nice to finally see one puff up a bit.
All this meant that on Sunday morning, I had a few slices of my sourdough, with my marmalade slathered all over them and washed down with some freshly ground strong black coffee. While it’s not the first time I’ve managed to do this, it is the first time I’ve stood there and been quite pleased with what I’ve produced.