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Minestrone Sourdough


Sourdough 680

Making Bread Together by Emmanuel Hadjiandreou is my favourite book of 2014.  I wrote about this great bread making book just before Christmas and I am delighted to be able to share this recipe for a wonderful filling bread is from infused with an array of flavours.  It has got potato, celeriac, carrot, leek, red onion, garlic and oregano – all the components of a hearty minestrone soup. It’s fantastic for a winter’s day and feels like a meal in itself! Because this recipe involves a sourdough starter, it will take some time to make, but it’ll be worth it!

 Ingredients:

  • 300 g strong white bread flour, plus extra for dusting
  • 5 g celery salt
  • 3 g sea salt
  • 20 g coarsely grated fresh potato
  • 30 g coarsely grated fresh celeriac
  • 30 g coarsely grated fresh carrot
  • 30 g finely chopped fresh leek
  • 10 g finely sliced red onion
  • 2 g dried oregano
  • 40 g tomato purée
  • 180 g water, warm
  • 200 g white sourdough starter (see below)
  • 15 g olive oil

 

Equipment:

 

Makes 4 small loaves

  Directions

1  In a small mixing bowl, mix the flour and the two types of salt together thoroughly and set aside. This is the dry mixture.

2  In a separate small mixing bowl, add the grated potato, grated celeriac, grated carrot, chopped leek (just the green part), sliced red onion and the dried oregano and make sure all the ingredients are thoroughly mixed together.

3  In one of the large mixing bowls, dissolve the tomato purée in the water, add the sourdough starter and mix until dissolved (if the sourdough is stiff, break it into little pieces). This is the wet mixture.

4  Put the olive oil in the other large mixing bowl and set aside.

5  Mix the dry mixture with the vegetable mixture.

6  Add the wet mixture to the combined dry mixture and vegetable mixture and mix until it comes together and forms a rough dough.

7  Coat the sides of the bowl containing the olive oil with the oil, take the rough dough and place it in the bowl. Cover this bowl with a shower cap or with the bowl that contained the dry mixture and leave to stand for 10 minutes.

8  Knead the dough for 10 seconds or until the dough resists. Leave to stand for 10 minutes.

9  Knead the dough another 3 times, covering the bowl with the small mixing bowl between kneading and leaving it to stand for 10 minutes between each time.

10  After the final time, cover and allow the dough to rest for 1 hour. Flour the proofing baskets.

11  Remove the dough from the large bowl, lightly sprinkle it with flour and divide it into 2 portions, shaped into balls. Place the balls of dough into the floured proofing baskets

12  Allow the dough to proof (rise) until it has doubled in size, which should take between 3 and 6 hours. If your kitchen is fairly warm, you can just leave the proofing baskets on your work surface. If your kitchen isn’t that warm, you’ll need to preheat your oven to 50°C (110°F). Place a damp tea towel on the shelf above the bottom of your oven. Now place the loaf pan on top of the damp tea towel and turn the oven off immediately. Leave it to rise for about 3–6 hours. If you don’t turn the oven off, the bread will start to cook slowly, and we don’t want that to happen yet! Once the dough has risen so that it is level with the surface of the pan, remove the loaf pan and the tea towel from the oven.

13  When it has risen, place the loaves in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 250°C (480°F) Gas 9 and place a deep roasting tray on the bottom surface of the oven.

prooved  - 680

14  Remove the loaves from the refrigerator, carefully remove it from the proofing basket and place it on the lightly floured peel

15  Place the loaves in the preheated oven and pour a cup of water onto the hot tray to create steam. Lower the oven temperature to 220°C (425°F) Gas 7.

16  Bake the loaves for about 35 minutes until golden brown. You’ll know when they’re baked properly when you get a hollow sound when tapping it on the bottom with your knuckles. Allow the bread to cool on a wire rack before serving.

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