Hey there sour dough lovers!! Are you ready for my next sour dough installment. It’s the best one yet…..
After baking my last sour dough loaf I felt there must be another recipe that could make it just that bit better, and you know what, I think I have and it is all thanks to a lovely lady on the other side of the pond who goes by the name of annies-eats.com. Please take a look at her site if you have a minute. I think it is great and maybe one day she will think mine is too.
My original recipe produced this beautiful specimen – (the banneton or proving basket created the lines -see pic above)
This loaf used 375g white bread flour, 250g of sour dough starter, 7.5g salt and 130-170ml tepid water. It had a double prove firstly of 4 hours then of 8 and a bake at 220 degrees centigrade for 30 minutes. Now please don’t mis-understand it was a nice loaf but it was very hard on the outside, just a bit more than I would have liked and the bread inside was very dense. When toasted it was also very hard but the flavour was good.
The second recipe by annies-eats was very different in its method. You mixed, you left a room temperature but here for the strange part, you put it in the fridge for 12 hours, added extra flour, sugar and salt then left to prove again for 4 hours. The result was this –
And so after a mammoth 18 hour process 2 little baby sour doughs were once again born. I have to say looking, feeling and tasting totally different to the siblings born earlier.
I only wish that you were able to taste a slice right now with some delicious homemade jam care of my friend Leonie (loulabelleathome.etsy.com). It was delicious and my lovely husband and 2 beautiful children agreed too. It was a double bonus too when the recipe made 2 loaves. I will pop one in the freezer just to check how it copes with a deep freeze!!
Until next time, au revoir my friends!!