Sourdough recipes – the top 50 It is #sourdoughseptember and time to celebrate the harvest and baking for the year to come. One of the joys of baking sourdough bread is discovering other peoples recipes, the other is to bake them and share them. This is my top 50 collection of recipes from other sourdough bakers to inspire your sourdough baking. Some of them are favourites that I bake time and again, and are from bakers who I am connected to, others are on my baking ‘to do’ list.
This is Emmanuel Hadjiandreou’s Wholemeal sourdough recipe – I first met Emmanuel about six or seven years ago. I was recording a a programme for the BBC Kitchen Garden Show about croissants. What I remember most was how magical its was to pass on his knowledge, and how his international background has influenced his baking. Em has a unique insight, learning his craft in a German bakery and had worked for both chef Gordon Ramsay and Daylesford Organic (an award-winning organic farm shop in Oxfordshire, England.) His work has, over the years
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I thoroughly enjoyed the course and feel that I have learnt a lot. Vanessa knows her stuff but more than that she has a passion for sourdough/good food and a passion for teaching. She is truly inspirational. As a complete beginner, what I really liked was that she took time and effort to explain the basics (starting the culture, what a successful leaven and dough look and taste like etc). She really hit home for me when she explained that making sourdough (which is a long process) is about getting into a rhythm which suits your individual circumstances. At the end of the weekend, we were all raring to have a go in our own homes and what makes that easier is being a member of the Sourdough Club. This is a wonderful addition because we can continue to get advice, try new recipes etc. The whole experience has been a positive one.
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Quintessentially French, I grew up eating baguettes. with light airy holes, and perfectly fermented, they are heavenly when freshly baked. The ideal baguette is caramelised, golden, crusty and when you put them apart they reveal a soft, open tender interior that is ideal for French style open sandwiches. They are also one of the most challenging breads to make.
So my advise for this particular flour is to make sure you have a long 2 hour Autolyse and keep the dough at 23C. It is a lively flour and keep your fridge temperature is at 5C
- When your dough is fermented and it is time to shape you will need to both shape and preshape lightly. It is worth studying the shaping technique before you shape to make sure you are familiar with how to shape.
- Do steam on the oven. Lots of water before you put them in the oven, and just a bit after.
- Cut deep and confidently. In part the tension you create when shaping will determine how well they score.
- Don’t forget the the Eau De Bassinage is put in after the mix, just after you have worked the gluten.