Sourdough Bread in Pictures

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In November I began making my own sourdough bread after buying the Tartine book. Ever since I have planned on sharing the recipe. Yesterday when I got home from work I got stuck in making sourdough for the weekend- I had bought some fantastic eggs and bacon from the Gog Magog Farm shop and was planning an epic breakfast. I had also done a very fair trade with Jo, a jar of her homemade Seville orange marmalade for some of my starter which was begging to be dolloped onto a piece of sourdough. Whilst editing my photos I came to the realisation that I really couldn't do Chad's recipe justice. His technique of turned the dough rather than kneading really ought to come from him so after a very quick search I found the recipe on the Martha Stewart website here. I can't recommend the Tartine book enough and I keep on meaning to make some of the other breads in there although right now I am so in love with the Basic Country Loaf that I can't even begin to imagine how delicious the other breads in there are! So, although I'm not sharing the recipe here I thought I would share my photos. I am very glad the recipe makes 2 loaves because looking at the photos is making my stomach grumble.

Pesto Pull Apart Bread

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As many of you may know I made my first savory pull apart bread quite recently. It was a real success, so tasty and moorish that I just couldn't resist making a different variety this weekend. This is a pretty simple bread recipe so its definitely worth a try even if you aren't an avid baker and its sure to impress. After such a late night last night it has been a true saviour. I love eating it on its own as a snack but its great alongside most meals. This time round I made my own basil pesto but you could always use rocket to change it up a little bit or make the sundried tomato version I made last time.

You will need-

• 1 cup of warm water
• 1x 7g pouch of dry yeast
• 2 + 1/2 cups plain flour
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp softened butter
• 1 egg
• 1/4 cup pine nuts
• 3 cloves garlic
• 1 large handfuls of fresh basil
• 1/4 to 1/8 freshly grated parmesan
• Olive oil

Start by combining the water and yeast in a large bowl and then set aside for around 5 minutes. While you're waiting mix together 1 cup of flour, the sugar, salt and butter in a separate bowl. 

When the 5 minutes are up add the flour mixture to the yeast and mix until it is all incorporated. I used dough hooks on my hand mixer but you could use a wooden spoon or if you're lucky enough to own one, a stand mixer with the dough hook attached. Next add the egg and mix for a few more minutes.

Then slowly start adding the remaining flour whilst constantly mixing until a soft dough is formed. It should pull apart from the sides. You may need to use a little more or a little less flour. Overall you should have a slightly wet dough so don't add too much flour.

Place the dough in a floured bowl in a warm place covered with a tea towel for at least an hour or until the dough has doubled in size.

Whilst the dough is rising make your pesto. Begin by toasting your pine nuts either in a frying pan or in the over till lightly golden. Next pick your basil and peel your garlic.

Firstly place your garlic in your food processor and blitz for a few seconds. Then add the basil, parmesan, pine nuts and a drizzle of olive oil and blitz again. Scrape the sides down and season with pepper. Add a little more oil if needed so you get a slightly runny consistency.

When your dough is ready knock all the air out and then roll out thin onto a floured surface. Spread the pesto evenly over the whole thing and grate a little extra parmesan ontop.

Cut the dough into equal strips and then cut those into squares. Oil and flour a bread tin an then place the slices in sideways into the tin. Cover with a tea towel and place in a warm place to rise for 30-45 minutes till it has nearly doubled in size. Pre-heat your oven to 170C

Once the dough has risen bake in the oven for 30-35 minutes until golden brown.

Once it has baked leave it to cool in the tin for around 20 minutes and then invert onto a wire rack to cool. Pull the layers off to eat.

Enjoy x

Brioche Buns

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I have been planning on making brioche for quite a while and I finally got around to making it over the weekend. Like most bread its quite a long winded process but it sure is worth it! I started the bread in the evening and baked it in the morning. The house filled the most delicious smell and we ate them warm with jam. Its definitely not something that you would make weekly (see butter) but its fantastic for a special treat. They're great with jam or alongside a big bowl of soup and would be great to take on a picnic.

I stuck with the original recipe from Bon Appetit

Makes 12 buns

You will need-

• 1/4 cup of warm water
• 1/4 cup of milk
• 3 tsp active dry yeast (I used 1 7g sachet)
• 2 3/4 cups plain flour
• 1 1/2 tsp salt
• 3 large eggs at room temperature
• 3 tbsp sugar
• 12 tbsp unsalted butter at room temperature (6oz)
• 1 large egg beaten and combined with 1 tsp water (for the glaze)

Begin by combining the water, milk and yeast in a bowl of a stand mixer with a paddle attachment and let it stand for around 8 minutes until the yeast dissolves. Mix occasionally during this time.

Next add the flour and salt and mix on a medium speed until lumps form. Scrape the sides down occasionally. This will take 1-2 minutes. Now add the eggs 1 at a time and mix until combined after each addition. Mix for around 3 minutes till the dough is smooth. Reduce the speed to low and add the butter 1 tablespoon at a time. Once you have added the butter turn the speed up to medium high and beat until the the dough pulls away from the sides of the bowl and climbs the paddle (8-9 minutes) The dough will be super silky, smooth and shiny.

Lightly butter a large bowl and transfer the dough to it. Cover the bowl with clingfilm and leave it to rise in a warm place till it has doubled in size. (1 hour 15 minutes to 1 hour 30 minutes)

Gently deflate the dough by lifting around the edges and then dropping the dough back into the bowl. Repeating as much as needed. Cover the bowl tightly with the clingfilm and place in the fridge deflating the dough the same way every 30 minutes until it stops rising (around 2 hours). Chill the dough overnight.

In the morning butter a muffin tin and then divide the dough into 12 pieces.  Cut those into 3 pieces then roll the pieces into small balls. Add 3 balls into each cup, cover with greaseproof paper and leave in a warm place to rise for around an hour. The dough will rise between 1/2 inch to an inch above the rim of the muffin tin.

Pre-heat your oven to 200C and when the dough is ready brush with the egg and water mixture along the top. Be careful not to drip it between the dough and pan as it will affect them rising in the oven.

Bake the brioche in the oven until golden brown for around 20 minutes. If the start to brown too quickly cover with baking foil. When ready, transfer to a wire rack and cool for 10 minutes and then get stuck in.

Have you noticed the print button under every post? You can now save and print a pdf version of all the recipes I post on here minus the pictures.