Divide the dough into 2 pieces, and flatten each piece into a rectangle about 30x20cm and 1-2cm deep. 1 organic apple, grated, with skin, avoiding the core. ( Log Out / Eric Carle, for those with limited artistic skill. However, all have been just the standard loaf so I thought it was high time I gave something else a go. Both were however a little flat…. Put each loaf on a floured cloth and place inside a clean plastic bag. The best sourdough recipe I’ve followed is plain sourdough by Emmanuel Hadjiandreou it rises perfectly and makes Paul’s method seem over complicated and …
Cover two trays with cloths, and dust them heavily with flour. When the dough is ready, heat your oven to 200C.
Confession: My poor loaf only got about 9 hours on the second proving.
Sprinkle half the grated cheese over one side of the rectangle, and top with half of the apples, leaving a 1cm clear margin along the edges. I guess it’s just a balance of time and temperature, I think my kitchen is just a little too warm for the timings he uses, that and not using a basket to support the loaf as it rises. Follow the below steps for about a week until it’s ready. Keep kneading for 5-10 minutes. Change ), You are commenting using your Facebook account. Pretty tasty.
p.s. It seemed to work ok. Sprinkle some more grated cheese over the surface of the loaves, and make an indentation along each loaf. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Nutrition Facts; Servings: 10; Amount per serving: Calories: 216 % Daily Value* Total Fat 2g: 3%: Saturated Fat 0g: 2%: Cholesterol 0mg: 0%: Sodium 351mg: 15%: Total Carbohydrate 42g: 15% Especially the original cheese and apple loaf, but both were pretty good. Coat the work surface with a little olive oil, then tip the dough onto it and begin to knead. Some have been good, some not so good, some got welded to the surface of the baking stone because I was too impatient to wait for it to properly come up to temperature…………. possibly due to the reduced proving time.
1kg strong white bread flour. Change ), You are commenting using your Google account. 360ml tepid water This will slow down the activity and preserve it almost indefinitely, but you must let it come back to room temperature before use. ( Log Out / The problem, or of course the joy, with sourdough recipes is the slow proving process, this is no Chorleywood. Note: my proving place was on a step stool, under my worktop, next to the radiator. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Leave to prove at 22-24C for 13 hours, or until the dough is doubled in size and springs back when lightly prodded with your finger. Change ). The best sourdough recipe I’ve followed is plain sourdough by Emmanuel Hadjiandreou it rises perfectly and makes Paul’s method seem over complicated and amateur.
Having made sourdough for a long time and trying Paul Hollywoods starter and recipes I was disappointed by the results hit and miss and dense by comparison to others. note: I went for counting to 3 and flipping it over onto the tray. Next time I will try and do it properly! Transfer your loaves to the prepared baking trays. Cheddar and Apple Sourdough Recipe – taken from How to Bake by Paul Hollywood. Sourdough is extremely popular and once you get your starter alive, it will pretty much last forever as long as you keep feeding it. Hi Ali, The general consensus is that in this situation it is a case of start again. Give it a go you won’t be disappointed. Step 1 Leave to rise at 22-24C (no cooler than 15C and no warmer than 25C) for 5 hours, or until at least doubled in size. If you are making sourdough less often – say, once a month – then keep the starter, covered, in the fridge. Looking at your loaves it’s obvious you have the same issue, as Paul uses a strong starter it’s likely too aggressive based on the proving time 13 hours which will result in a flatter loaf. Bake for 35 minutes, until the loaves sound hollow when tapped on the base. (note: a tip from the lovely Patrick Ryan at the Cake and Bake Show was to mix the salt through the flour before adding the yeast, if the yeast comes into contact with too high a concentration of salt – game over). If it is a sort of acetone (nail polish remover) smell then the culture can come through it in a day or two. 750g strong white bread flour, plus extra for dusting, 200g cheddar, grated, plus extra for sprinkling over the top, 3 dessert apples, cored and roughly chopped note: I did half with apple, then half with something else…, Put the flour, starter, and salt into a large bowl. Line 2 baking trays with baking paper. Change ), You are commenting using your Twitter account. Post was not sent - check your email addresses! Tip the risen dough onto a lightly floured surface, and fold it in on itself a few times to knock out all the air. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage.
Since I got my sourdough starter (Pauline) in July, I have made quite a few loaves. I use a Hobbs House starter, and have no problem when the basic recipe that is proven in the cane basket, but always find it takes less time than they say too.
note: one loaf had this, on the other, I added the cheese just the same, but applied a light layer of pickle to the other half. ( Log Out /
Sorry, your blog cannot share posts by email. I got Mr H’s book from the local cut-price bookshop, and he has a large number of sourdough recipes as sourdough is his passion…….. along with staring his icy blue stare across the countertops. if you want some more recipes from Mr Hollywood, some of his recipes will be given away inside the Telegraph this weekend. But it means careful planning is required to make sure you have sufficient time to prove the dough at each stage, and bake. You can’t see, but I took the thermometer out of the fridge and checked the temperature and it was about 20C. Add 350ml water and begin mixing with your hands, adding more water if you need to, until you have formed a soft rough dough, and picked up all the flour from the sides of the bowl. Next time I will try and have it so they can have the full 13 hours, then I am sure they will be perfect . When your dough feels smooth and silky, put it into a lightly oiled bowl and cover with a tea towel. ( Log Out / Fold the dough over to make a smaller rectangle and press down the edges firmly to seal.
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