Trying some T2 strawberry and vanilla flavoured teas for this next bake. However, assuming your starter is 50:50 flour and water: Love the sound of making it with zaatar! Email: info@snk.com.au As you can see from the image below, the dough will be rough looking, but don’t worry. I didn’t take me long to get the butter out and eat a slice…. This will give you an overview of my method which involves no kneading. Sorry the recipe didn’t work out for you, but as you can see from the other comments, those who followed the recipe as written have had five-star results. Thanks so much for your feedback & for rating the recipe. If you’re on Instagram you could always tag me on a photo. Thanks so much for taking the time to comment and rate the recipe. Thank you! I made mine in a tin for ease of toasting. It was a nice distracting challenge while we were instrcuted to #STAYATHOME. Bake for 10-20 min until the bread is cooked through, turning down the oven if necessary to stop the outside burning. , Very pleased to hear you love this loaf love as much as I do, Liz! To my amazement this no knead sourdough … Really good crust and crumb, gorgeous sourdough flavour. Mixing the dough is really simple. Although I've eaten s, Doing my roots... 1. 50 grams No Knead natural sultanas Place Glad Wrap on top of the dough and leave to double in size. First was my Sourdough Beer Bread which turned out pretty well and, even better, was a Roasted Onion Sourdough with Flaxseeds & Toasted Bulgur. So glad you liked the recipe, Donald. Spread the rest of the fruit over the dough, fold over the sides again and continue folding until it's distributed evenly. I used 3 chai tea bags and 1 regular black tea bag in 500ml of hot water and simply replaced the cinnamon and mixed spice with 3 teaspoons of chai masala spices. Shape your loaf to the proving vessel, cover with cling film and leave to rest 10 min. Spread half the soaked fruit over the dough. Yes, the fruit does mean the dough’s quite sticky! I dissolved the starter in the reserved soaking liquid which made it look like milky tea. To make Chai Masala Spiced Fruit Sourdough variation: use 3 chai tea bags and 1 regular black tea bag to make the tea and replace the mixed spice and cinnamon with 3 tspn of chai masala mix. Although it feels like the starter should be heavier than water alone, it actually isn’t. The bread worked out beautifully . The top is dusted with 10-grain cereal mix from Bob's Red Mill. When forming up the bread I found that the mixture was very wet and hard to work with but managed to get it into my cooking vessel (a clear covered pyrex bowl like Leo at Riot Rye uses). Love the sound of the extra ground spices you put in! . Baked it in a Dutch oven — it did blacken a little too much, so for my second loaf, I lowered the heat to 190C after removing the DO cover. Will be interested to hear how it goes, Tanya! This sourdough fruit loaf is totally delicious, I’ll never buy fruit loaf again. Made my loaf using Marks & Spencer’s Empress Earl Grey Tea and it’s so wonderfully fragrant my husband ate half a loaf all by himself this morning at breakfast! Add the dried fruit and nuts, kneading until they're evenly incorporated. If it barely springs back at all then it’s probably over-proofed. I love baking homemade bread but, as I’m more of a savoury cook, I don’t make them very often. Great recipe, only problem is the end result doesn’t last long enough!! I am resident in the Philippines and unable to procure lots of ingredients so I need to adapt. Why, yes it can!The no-knead … Using a fine sieve, strain the fruit over a jug, reserving the soaking liquid. The other possibility is that perhaps your starter wasn’t lively enough? I don’t think you need to be terribly exact anyway as the weight of 60ml of starter will also vary between starters, the flours used etc. If it comes back quite slowly but there’s still a very slight depression then I’d consider it ready. pre-heat oven [I baked this loaf at a slightly cooler temperature than I would usually, but this seemed to work better for the fruit loaf] invert dough onto peel (or piece of cardboard with semolina scattered on the top) slash slide the loaf onto over stone, or baking tray 190C for ~45 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. I’ll let you know how it goes! I used my favourite flour blend of organic white, brown rice, rye and whole meal and it is just perfect. However, as part of Sourdough September, an initiative of the Real Bread Campaign to promote the making of proper sourdough, I’d set myself the challenge of creating some new, flavoured versions of my basic sourdough bread recipe. Good luck with the fruit loaf… Wow! 350g of sourdough starter 500g water 18g salt 1 tbsp honey (or other sweetener) 1 tsp mixed spice 100g walnuts 150g sultanas 75g cranberries 150g chopped dried apricots 1 kg flour A few hours before making the loaf, take sourdough starter out of the fridge and feed it so it gets nice and bubbly. Fold the sides over again. I start around 5pm. When the oven is preheated, place loaf and parchment paper in a clay baker. 60ml water is 60g water, but as starter is heavier would it be 100g, 120g? So this is a rough estimate. I always reduce the temperature after removing the bread from the pot these days & get much better results too. 1 rounded tablespoon Electric … 220oC Gas … 215oC Fan Forced … 200oC, Phone: 03 9786 0266 I wondered what the bread would be like with some cheese, so I cut myself another slice (well, it was lunchtime by now…), buttered it and ate it with a piece of mature cheddar. No knead bread is exactly what it says it is – bread that requires no kneading whatsoever. 3 teaspoons No Knead Dutch cinnamon, 500mls very warm water (200 boiling +300 cold) Sourdough bread also has a longer shelf life than the typical bread you can buy in-store. Also, individual’s sourdough starters will vary: some will be thicker or have more water content than others. So glad you enjoyed the recipe and thanks for taking the time to comment and rate the recipe , I’m Bout to start this recipe, a quick question – the 60ml starter, what would that equate to in grams? I did a mix of half bread flour and half plain flour and left it out at room temperature for 11 or12 hours before putting it in the fridge overnight. As it turned out, I needn’t have worried. Add the 500g of strong white … Thank you!! Steam for the start if you feel like it. Thanks so much for taking the time to rate and review the recipe . Hi I’m preparing all the fruit and will make tonight thanks so much, I’ll let you know how it goes! Thanks for the great feedback, Catherine. Flatten the dough again then top with the remaining fruit. Using the soaking liquid in place of water in the dough adds even more flavour. 5. Was your sourdough starter lively and bubbly before you used it? A simple, same day, no knead sourdough loaf is made even better with the patented steam injector on the Gozney Dome that helps achieve the most incredible crust, with a touch of wood flavour. Thank you for the step by step photos too as I’m a novice at sourdough baking and it helped a lot . Flour your bench or board. © Moorlands Eater. I might experiment with the fruit mixture for the next loaf to see if I can reduce the moisture content of the fruit prior to incorporating it into the dough. Remove the baked loaf of sourdough bread and let it cool on a wire rack. . I put the fruit in a covered bowl in the fridge as I wouldn’t be incorporating it into the dough until the next morning. I was excited by the challenge and loved the smells as I was prepping and baking the bread, but I was a little concerned that the dough hadn’t risen that much, either overnight or in the oven and that the result would be rather heavy. Wow, Jono, that sounds great! If it comes back quite slowly but there’s still a very slight depression then I consider it ready to bake. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours. Was the tea still warm when you mixed it with the starter? Folding the sides over the middle, then folding in half a couple of times will help to improve the finished texture of the dough anyway and should help to create the classic hole-filled crumb of a sourdough loaf. Make sure you’ve plenty of extra flour to hand to do this as it can get quite sticky! After watching another blogging baker recently I didn’t combine the liquid with the starter but allowed the mixture to autolyse for 30 mins before incorporating the starter. The dough should be very soft and sticky. So I decided to tackle my first sourdough bread the same lazy way I bake my no knead bread: mix the ingredients, leave them to do their thing, shape, rise and bake. I agree this really is an incredible loaf. After miximg the dough i put it inside the fridge lets see what happen tomorrow morning. The first no knead sourdough loaf that I baked turned very sour – it was amazing. Hope you like the onion & bulgur version as much as the spiced fruit sourdough! I made this at the weekend and it came out wonderfully. About to make it for the 3rd time in two weeks. 10 am-12 noon: Feed the sourdough … The method is simple and you can use normal yeast instead of a starter if you don’t have one. That’s great, Caroline! Non-diastatic malt (dissolved) – optional In my view fruit bread calls for spices and, after toying with the idea of cinnamon and ginger, I finally settled upon two-thirds mixed spice and one-third cinnamon. Delia Smith makes a yeasted bread but she adds milk and butter which still takes it too far into the realms of cake for me. After 60 min preheat oven to 250C/500F/Gas 10 and put a cast iron pot with lid into the oven. Thank you so much! If I start at 8am I am baking at 8pm. When the dough has doubled in size remove the Glad Wrap and turn out onto a floured board and shape into a smooth ball, divide in half and shape each half into a smooth ball. I really cannot wait to try this recipe! Mix 75g of ripe and ready starter with 350g of lukewarm water, and stir them together so the starter is completely dissolved. You should barely be able to handle the dough with wet hands. I added grated orange zest too as this always goes well with fruit breads. I use a quarter cup/60ml measuring cup as I find it convenient so don’t know *exactly* what that amount of starter weighs. No Dutch oven or crock either. So ended my experiments for Sourdough September, for this year anyway. As wel, First mince pies of the season baked! Until you achieve a nice moist, sticky dough. No loaf is the same, which is the beauty of it. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. You can make a delicious loaf of no-knead sourdough bread using just water, flour, and salt. Loving how my original Spiced Fruit Sourdough Loaf turned out, I later decided to make it again, but this time with Indian chai masala spices instead of mixed spice and cinnamon. I find bread making, experimenting with different flours etc. It’s supposed to be like that at this stage. Bring together into a rough dough that leaves the sides of the bowl clean. I agree, Alex. After 30 min remove pot from the oven, take bread out and put bread directly on the oven shelf. Putting the Chai Spice version on my list — will do it when I next get fresh spices! Thanks ofr your recipe and instructions. Just a question, is 60ml of starter that correct amount? I made a new sourdough starter a few weeks ago and this was it's inaugural loaf of bread! Bake for 30 min. Place into a pre-heated oven and cook for 25-30minutes or until golden brown. Mixing different recipes means you may not get the hoped for outcome. Obviously though I can’t guarantee the same results! 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