[Scribbler]

I've got one in the airing cupboard as we speak.

[compostqueen]

 

Trouble is we make bread and it just disappears so it can't be cheaper than buying it. Mind you that's not really the point is it 

I love making the fig, walnut and orange spelt loaf. It's so delicious - almost addictive 

[Scribbler]

This was the best tasting bread I have ever made!

Made it in a large loaf tin. Only problem is that as it took all day to rise, the top dried out and formed a sort of shell, with a big gap underneath it. So I ended up with a lovely topless loaf. I guess the trick is to put oiled clingfilm on top to stop it drying out?

Fantastic taste though. 

[compostqueen]

Paul Hollywood explained this on telly and I think it's over-proving. There is too much gas in the bread for the gluten strands to support all of it. 

Also, do you slash the top of the bread?

Well done on the flavour though. That's the most important bit.  Yes, the oiled film sounds a good plan 

[Scribbler]

I did think afterwards I should have slashed the top...

You might be right CQ. It could have risen up and collapsed back leaving the dry shell on top. I'll try oiled clingfilm next time - just resting on the top so it doesn't prevent expansion.

I've got to get this right. It takes bread to a whole new level.

[compostqueen]

It's a learning curve though isn't it so there will be different outcomes each time you make a new loaf. Every dough is different so it's always a leap of faith. Fun though    Do you stare at the baking loaf through the glass in the oven door? 

[ggaylmer]

I like to keep it simple and natural.  For sourdough starter, I just use 100% wholemeal flour and water mixed together and left in a loose lidded container at room temperature, stirred each day for about 7 days.  I add a little extra flour and water as needed.  After it is bubbling, I store it in a jar in the fridge until needed, and feed with a little more flour and water whenever I have taken some out to make a loaf, i.e. about once or twice a week.  I occasionally add a little vitamin C powder(quarter teaspoon)and a crushed Vitamin B Complex tablet to ensure the nutrients are optimal for the yeast.

For the sourdough bread, I add 500g of wholemeal flour to a breadmaker and 300mls of water, plus 15g XV olive oil, some ground caraway seeds and other various seeds if required.  I add no salt to any of my bread, nor to any other of my food.  That is one reason I decided to make my own, as shop-bought bread as so much salt. 

I add the yeast starter straight from the fridge and set the breadmaker onto "dough" which kneads the dough and keeps it gently warm for around 2 hours.  I then tip the dough out of the breadmaker and remove the paddle from the tin which leaves a hole in the bread.  I then put the dough back in the breadmaker and leave it in there all day or overnight or both to slowly rise.   I can then either bake it in the breadmaker for 55 minutes or bake it in the oven depending on the type of loaf I am doing.

This loaf is firm, has a good crust and moist texture inside and lasts me for several days.  It has that lovely sourish savory flavour.  When I make"normal" bread I find it goes stale quickly and I end up having to freeze it or toast it after a couple of days.  This sourdough loaf stays moist and firm.

[Annen]

Thanks ggaylmer, that's interesting and useful.  I never thought about using the breadmaker without the paddle. 

[Annen]

Does anybody if a rye starter can be used for another kind of flour bread? Eg spelt or wholegrain loaves or does it just not work?

[Scribbler]

I tried rye starter with spelt flour without success - the result was a bit like a brick. Tasted fine though!

[Scribbler]

I think I've finally cracked it - last three or four loaves have been great.

And while I'm on, Merry Christmas to all sourdough fans! 

[Annen]

Happy Christmas all!

Mine seems to be working too, so far, lets hope my starter doesn't go mouldy again.

[compostqueen]

Glad to hear it's going ok

I've not made any bread at all for the past few days but the last lot were lovely (not sourdough though)

[Scribbler]

Hey - guess who got Dan Lepard's 'The Handmade Loaf' for Christmas!!!

[Annen]

Hey - guess who got Dan Lepard's 'The Handmade Loaf' for Christmas!!!

There'll be no stopping you now