Sourdough Bread with Hummus
Sourdough is a time consuming process. It’s not something you whip up in an afternoon, it’s a way of life. I wouldn’t say I’ve mastered the perfect sourdough as yet, but I have managed to create a living bubbling active sourdough starter and my very first loaf of tasty Sourdough Bread.
Ok, so as you can see from the pics my sourdough hasn’t yet got those large irregular holes that you expect from a good sourdough, and that’s because it didn’t rise as much as it should have. However in saying that it definitely had that amazing sourdough taste, so score one for me!
Sourdough all starts with what’s called a sourdough starter. Amazingly with a little love and care, flour and water turns into an incredible living thing full of bacteria and natural yeast, and it is this beautiful concoction that creates sourdough bread. As I said though sourdough is a way a life, and it’s never more true than when you are talking about a sourdough starter, because you have to set aside a little time everyday to feed it, to keep it active, keep it growing, and keep it developing. But, after about 3 weeks you’ll be rewarded, good things will be happening in it, and you’ll be able to start baking your first loaf.
Along with the starter, making a loaf of sourdough bread also takes a bit of time. You’ll need to mix your dough the night before you want to bake as it requires a good 8-12 hrs of resting in the fridge, along with a few hours out of the fridge the next morning – like I said, way of life. To balance things out however, you can whip up a super quick and easy hummus dip to go with it, the bread may take you all weekend but the hummus will take you all of 5mins and go perfectly well with your freshly baked loaf.
Recipe adapted from Bourke Street Bakery
– Organic flour
– Water (you can use bottled spring water or tap if you have good quality drinking tap water)
Mix together 50g of flour and 50ml water in a bowl, cover with cling wrap and leave for 24hrs. This is the beginning of your starter, and now you have to start feeding it everyday for 3 weeks. To do this you need to mix the feed of flour and water in a clean bowl, add the starter to it and fold through. Cover the bowl in cling film and leave for another 24hrs until the next feed. Follow the feeding schedule below for 3 weeks to build up a healthy and active starter. After 1-2 weeks it should start bubbling, and if all is going well it should grow in volume in between feeds as well.
First Feed = 50g flour & 50ml water
Second Feed = 100g flour & 100ml water
Third Feed = 200g flour & 200ml water
Day Four = Transfer 100g of your starter to a new bowl and discard the rest. Now start the process again with the first feed as above. Continue to repeat this process for three full weeks.
For more info on the sourdough starter recipe as above check out the Bourke Street Bakery cookbook, there are lots of handy tips and hints in there.
Recipe adapted from Bourke Street Bakery
– 200g sourdough starter
– 380g organic plain flour
– 200ml water
– 10g salt
Make sure your starter is well fed and active before starting, ideally it should have been fed around 8hrs before you make your dough.
In a bowl mix together the starter, flour and water until it comes together into a dough. Turn out onto a clean surface and knead for around 8-10mins. Roll into a ball, cover with cling wrap and set aside for 20mins. Sprinkle the dough with salt and knead again for 20mins until smooth and elastic. Place into a lightly oiled bowl, cover with cling film and leave in a warm place to prove for 1hr.
After 1hr remove the dough and press it out into a rectangle, then fold it over into thirds but first folding in one side a third of the way and the other side to cover. Turn the dough 90 degrees and fold into thirds again. Place the dough back into the bowl, cover with cling film and leave to prove for another 1hr.
Remove the dough and shape into a loaf. Place onto a baking tray lined with baking paper, cover with a large plastic bag and place in the fridge overnight for 8-12 hours.
In the morning remove the loaf from the fridge and place in a warm place (around 25 degrees celcius) for 1-4 hours or until it has risen by 2/3rds. Cook in preheated oven at 210 degrees c for 40-45mins. When you first put the loaf in the oven spray some water into the oven for 5 seconds or so to create steam and form a crusty top. Allow the loaf to cool completely before cutting and enjoying.
– 400g canned chickpeas
– 2 cloves of garlic, crushed
– 70ml olive oil
– 1 tbsp tahini paste
– Juice of 1/2 lemon
– 1/2 tsp ground cumin
– 40ml water
– Sea salt to taste
Place the chickpeas, garlic, olive oil, tahini, lemon juice and cumin in a processor and blend until almost smooth. Add the water and salt and blend until smooth. Place in a bowl and swirl the top to create a groove, drizzle over a little extra olive oil and sprinkle with cumin to decorate.