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| steve-g |
 Posted: Wed Oct 28, 2009 6:57 am |
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ORDER OF THE SKULL
Joined: 17 Jul 2003
Posts: 7315
Location: UK.
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[rant] The story of bread over the last 150 years has closely followed that of beer – from a nutritious staple to a mechanised non-food. Manufacturers have increasingly sought to rationalise, speed-up and cheapen the production of bread which is now 50% water. The process has increasingly led to the loss of nutrients to the extent that in the UK bread makers are required by law to add nutritional content. Industrial production makes the bread unstable so a host of hard fats, emulsifiers, proteins, oxidants and preservatives are added. Because it has no taste, large amounts of salt and refined sugars are added, yet people still don’t like it: consumption has been falling for over three decades. Modern supermarket bread (like commercial beer) tastes of nothing and has no nutritional value. It is a non-food eaten for texture only (or to get drunk for beer). [/rant]
This is a simple recipe to make proper natural and organic bread. It has no calcium propionate, amylase, chlorine dioxide, hydrogenated fats and L-cysteine hydrochloride. It has only three ingredients: water, flour and salt. You’ll find it has taste! That only a few slices will fill you up. That it doesn’t smell of vinegar when it’s a day old, it wont 'gum up' into a 'putty' in your mouth. And it’s far cheaper than the supermarket toxic bread.
I’ve been making this bread for five years. This is a recipe designed around a regular 9-5 lifestyle and requires very little effort. Times are estimates and will depend upon your commitments and how warm it is in your part of the world.
Make your sourdough starter.
This needs to be done once and then it just needs feeding.
1: mix ½ cup flour with ½ cup water into a smooth batter, leave in an open bowl for 24 hours
2: add 1 tsp flour and one tsp water and leave for 24 hours.
3: repeat until it starts to bubble:
It’s now ready to use, store it in the refrigerator and ‘feed’ it with a tablespoon of flour and water every few days.
Make your bread.
In the evening:
In a bowl mix one cup flour, one cup water and one tablespoon sourdough starter. Cover with cling film.
In the morning:
The mixture will look like this:
Assemble the ingredients:
Code: Sourdough
500g flour
220ml warm water
Teaspoon salt
Mix it up with a spatula:
Then go at it by hand:
Turn it out and kneed it for 5 minutes. Really beat it up, give it a good thrashing.
From this:
To this:
Wash the bowl, smear some oil around it, put the dough in and cover:
In the evening:
It’ll look like this:
Turn on your oven to maximum heat (ours is 240C)
Turn it out and gently form it. Go easy with it now, don’t knock out the air:
Stick it into the oven when it’s hot enough. We have a pizza stone I put it directly onto:
I’ve cut the top of the bread to help control the expansion. Bake it at maximum heat for ten minutes, and then turn it down to 180C for 30-40 minutes.
Done:
Sprinkle some water on it, cover it tight and let it sit over night:
In the morning:
Ready to eat:
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Last edited by steve-g on Wed Oct 28, 2009 9:45 am; edited 1 time in total |
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| smokie |
| Posted: Wed Oct 28, 2009 7:14 am |
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ORDER OF THE SKULL
Joined: 30 Jan 2008
Posts: 2968
Location: Germoney
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| Nice. I´ll have some Salami with it. |
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| motorpsycho67 |
| Posted: Wed Oct 28, 2009 7:23 am |
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Joined: 19 Sep 2007
Posts: 18129
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smokie wrote: Nice. I´ll have some Salami with it.
Maybe a nice tomato and some cheese too.
Looks good Steve. |
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| loop |
| Posted: Wed Oct 28, 2009 7:28 am |
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ORDER OF THE SKULL
Joined: 16 Jul 2009
Posts: 1555
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| Yeah Steve it does look good. Fresh bread is one of the finer things in life. |
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| steve-g |
| Posted: Wed Oct 28, 2009 8:33 am |
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ORDER OF THE SKULL
Joined: 17 Jul 2003
Posts: 7315
Location: UK.
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smokie wrote: Nice. I´ll have some Salami with it.
Yeah, with some real butter. None of this margarine crap that is actually worse for your health! |
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| motorpsycho67 |
| Posted: Wed Oct 28, 2009 8:41 am |
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Joined: 19 Sep 2007
Posts: 18129
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steve-g wrote: smokie wrote: Nice. I´ll have some Salami with it.
Yeah, with some real butter. None of this margarine crap that is actually worse for your health!
Irish butter! |
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| steve-g |
| Posted: Wed Oct 28, 2009 8:49 am |
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ORDER OF THE SKULL
Joined: 17 Jul 2003
Posts: 7315
Location: UK.
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| motorpsycho67 |
| Posted: Wed Oct 28, 2009 8:57 am |
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Joined: 19 Sep 2007
Posts: 18129
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| MMS |
| Posted: Wed Oct 28, 2009 9:00 am |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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| salami, red onion, spicy brown...mmmmmmm |
_________________
I'm kinda over it... |
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| steve-g |
| Posted: Wed Oct 28, 2009 9:43 am |
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ORDER OF THE SKULL
Joined: 17 Jul 2003
Posts: 7315
Location: UK.
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I read that American butter is completely different to Euro butter. That over there you guys have butter with less fat content and much higher water content (up to 30%) making the butter taste kinda bland and like skimmed milk.
Any truth in that? |
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