Quinoa sourdough no knead

I found a new game for my leftover cooked grains called “does it sourdough?” and yes, quinoa is lovely in sourdough.

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Next stop is going to be couscous I think, alway cook too much of the stuff. Ohh with maybe tahini?…. Anyways.

Recipe notes – I also been adding a bit of milk with the dough for the last couple of loaves. A couple people that I know don’t like sourdough because they feel it is too “chewy”. I slightly understand what they mean. Sourdough compared to supermarket normal sliced white loaves can have a bit more chew to them. I have observed though adding a bit of milk really soften the crumb of the bread. This loaf recipe is also on the more liquid side, which at the moment I am favouring. As you can see below. It is a bit harder for it to properly shape it just slightly slumps.
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Adding thyme would have been a nice touch but I killed my thyme plant within a week of buying one. But still hopeful it is just in very deep hibernation will miraculously resurect (after all Easter Monday is coming up). But anyways no thyme at the moment.

And finally I made one huge Bannaton, so if you are making two medium boules adjust the baking time.

Ingredients

  • 350g water
  • 22g salt
  • 160g starter
  • 500g white bread flour
  • wholemeal bread flour
  • 70g milk
  • 250g cooked quinoa

Recipe

  1. In a small cup add 22g of hot water and dissolve the salt. Leave to cool.
  2. In a large bowl add water + milk+ the starter and mix to dissolve.
  3. + add all the flour + quinoa+ the now tepid 22g salt water 
  4. Mix until combined
  5. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  6. Scoop out your dough on a clean floured surface and shape your dough and put it in a bread proofing basket.
  7.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  8. Slash the top and Bake at 260C˚ for about 45mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 20min.
  9. Take it out of the oven and let cool for an hour.

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No knead rosemary polenta bread

Gotten slightly obsessed with polenta this week for some reason. Maybe its spring and the weather turning around, and polenta is light but comforting. Anyways the perfectloaf, which is a fantastic and beautiful​ little website, has the most amazing but slightly intimidating bread recipes. I took inspiration from its great rosemary and polenta bread post. They also have a great pizza dough recipe that looks marvellous​​ but bit too complicated for me at the moment.

Anyways had some leftover polenta for dinner and guessed what happens to leftover/ food going off? Bread time!

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It’s not bad, quite enjoyed it toasted​ with a bit of butter and blackberry jam. Decent​ airy-ness as well as good crumb and texture.

Quick note – this recipe uses cooked polenta. Here is Felicity Cloaks polenta recipe as part of her how to make the perfect…. column. I am not going to lie to you, polenta is a bit of a faff to cook. I have used uncooked polenta in the past to bake bread, but I think the polenta doesn’t quite cook through. The bread ends up a bit gritty from what I remember.

Recipe makes 2 medium boules

Ingredients

  • 550g white bread flour
  • 250g wholemeal flour
  • 335g water
  • 120g starter
  • 22g salt
  • 180 g cooked polenta
  • 100g milk
  • 335 water
  • handful rosemary

Recipe

  1. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
  2. In a large bowl add water + milk+ the starter and mix to dissolve.
  3. + add all the flour + polenta+ rosemary+ the now tepid 10g salt water 
  4. Mix until combined
  5. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  6. Scoop out your dough on a clean floured surface and shape your dough. With the seams bottom down, push and rotate your shaped dough to really close the seams.
  7.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  8. Slash the top and Bake at 260C˚ for about 35mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
  9. Take it out of the oven and let cool for an hour.

Bons Bake!IMG_6480

No Knead Courgette sourdough Bread

Been wanting to redo the beetroot bread I did ages ago unfortunetaly I missed the season and so no beetroots until July here in the UK. Until then maybe I could try hibiscus sourdough bread at some point to get my red bread fix.

Anyways today instead I decided to experiment as well as celebrate the end of the dire courgette shortage we’ve been having with courgette sourdough bread. I more or less use the same recipes as the beetroot bread, but because courgette is much more watery, I added some wholemeal flour.

I slightly miss the bright red dough from when I make beetroot bread; the courgette bread dough is looking much more civilised, lot less murdery.

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There isn’t a taste of courgette per se, but it has this really nice freshness and it super soft and moist.

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As you can sort of see the texture and crumbs of it was really lovely, it is just light and airy.

It pairs especially well with savoury food. I had it with some gorgonzola which really brought out the flavours.I then proceeded to eat the entire humongous piece gorgonzola and half of the loaf which was not the greatest decision but super delicious nonetheless. And when life gives you a bad but delicious option, you take that option my fellow epicurean.

so all in all actually really happy with this bread even though it does not have a fantastic lurid hue of the beetroot bread.

Ingredients

  • 550g white bread flour
  • 100g wholemeal flour
  • 335g water
  • 200g starter
  • 15g salt
  • 1 medium courgette

Recipe

  1. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
  2. With a grater finely shred the courgette and set aside for the moment.
  3. In a large bowl add water + the starter and mix to dissolve.
  4. + add all the flour + courgette + the now tepid 10g salt water 
  5. Mix until combined
  6. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  7. Scoop out your dough on a clean floured surface and shape your dough. Withe the seams bottom down, push and rotate your shaped dough to really close the seams.
  8.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  9. Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
  10. Take it out of the oven and let cool for an hour.

No Knead seeded oatmeal sourdough

I have just totally given up on kneading. So this loaf is a no-knead variation of the seeded multigrain that I have done earlier. I also took a bit of inspiration from Ginger&bread’s rye and spelt recipe, those rye berries look really great.

I used unhulled hemp seed because I bought way too much and never used them. I have no idea in fact why I originally bought them. Unhulled hemp seeds are a bit weird, super hard and just no recipe uses them. They do work really well with this bread.

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The soaker ingredient aftre 30 min. The longer you leave them to soak the better. Soaker ingredients really pop up once mixed in the dough.

 The combination of the hempseed and linseed with the oats and the rye flour really makes this loaf hearty and delicious.

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The bread is still quite bubbly. The texture and taste of it is really enjoyable. The hempseed and linseed gives it a pleasurable crunch.

Soaker ingredients

  • 85g hemp seed and linseed
  • 70g oats
  • 90g hot boiling water

Final Dough Ingredients

  • 350g water
  • 180g starter
  • 240g white bread flour
  • 100 wholemeal flour
  • 175g rye flour
  • 12g salt
  • soaker ingredients

Recipe

  1. In a small bowl mix all the soaker ingredient and leave for at least 30min 
  2. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
  3. In a large bowl add the rest of the water + the starter and mix to dissolve.
  4. + add the flour + soaker ingredient + the now tepid 10g salt water 
  5. Mix until combined
  6. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  7. Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams on the bottom.
  8.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  9. Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
  10. Take it out of the oven and let cool for an hour.

No knead Lemon thyme and nigella seeds basic sourdough

Continuing my little love affair with no knead sourdoughs, I sort of back testing all my old recipe with the no knead method. This is absolutely fantastic, it is so quick to basically dump all the ingredients and do nothing (which is really what I do best). I am seeing the no knead light and running towards it.

So the “bakers percentage” which is basically the proportions of all the ingredients is the same as the rosemary loaf that I made a while back. I changed rosemary to lemon thyme (using what herbs I had in the fridge) and nigella seed (bought a huge bag for really cheap from a local Lebanese shop). These have both a light lemon zing taste that a very subtle to the bread.

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I alos switch percentage betweem the wholemeale and white flour (was running out of white flour). This made it much more of a wholemeal bread. and so it is a much heavier bread but still really lovely and full of taste.

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A bit of close up and you can see bubble and holes everywhere. So this is a denser bread.

 

 

 

 

 

 

 

Ingredients

  • 380g water
  • 100g sourdough starter
  • 400g of stoneground whole wheat flour
  • 100g organic strong white flour
  • 10g (1 Tbsp) salt
  • 2 sprigs of Rosemary
  • 2tbsp of nigella seeds

Recipe

  1. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
  2. In a large bowl add 370g of water + the starter and mix to dissolve.
  3. + add the flour + nigella seeds + thyme + the now tepid 10g salt water 
  4. Mix until combined
  5. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
  6. Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams.
  7.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
  8. Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
  9. Take it out of the oven and let cool for an hour.