Finally the sun is coming through here in Amsterdam, a couple of days its above 25 degrees Celsius, YOOHOO I like. Getting a tan,my belly is still growing (1,5 week to go)and my son is playing in the water in the beautiful growing vegetable garden.
Mmm and I am really addicted for reading now and especially nowadays I am experimenting with bread. (from the library I lent the bread bible from Christine Ingram and Jennie Shapter so they helped me to make this delicious sour-dough bread)
A couple of weeks ago we bought so many flour (75 kilogram) at some windmill in Klarenbeek ( a place in the Netherlands) it’s all organic and we are very happy we bought it, we can make so many breads now!!
And of course today I made my own sourdoughbread, jammie it worked thank you Jennie and Christine!
It takes a couple of days to make it, but after you can use every-time some dough of the bread for the next bread! It reminds me of the friendship dough we had when we were younger, you make a bread and get some dough-restovers for your friends so they can make a bread to! It called Herman in the Netherlands.
So here let’s start to make the pre-dough in google translate it’s called brew….
Ingredients of the first brew
115 gram of spelt flour
0,75 decilitre lukewarm-water
Ingredients of the second brew
1,2 deciliter of lukewarm water
175 gram of spelt flour
Ingredients for the final bread part
1,5-1,75 dl of lukewarm water
350 gram of 5 cereals flour
2 teaspoons of salt
a tablespoon of olive oil
maybe some sesame seed,poppy seed for decoration
just a wooden spoon
some plastic foil
a ceramic bowl
a moist towel
How to begin
It takes a couple of days so don’t make this when you want a bread immediately!
So mix the spelt flour together with the water, till you get a ball! Put the ball in the bowl (twice as big as the ball) and cover with the plastic foil. Let stand this brew for 2-3 days!
After the 2-3 days you will see the brew has a grey crust (it looks a little strange but the smell must be sweet and little sour), take of the crust and use the brew and mix together with the ingredients of the second brew (1,2 dl water and 175 gram of flour)
And again cover the ball with foil in the bowl and let’s stand for 1 or 2 more days it will grow now!.
Now you can make a sour dough bread! Yippie finally!
so get the brew and mix all the ingredients together for the final bread part. So 1,5-1,75 dl lukewarm water, salt and 5 cereal flour. Make a ball and put some olive oil on the top of the bread mixture of it and let’s stand for 1-2 hours, covered with a moist towel in a bowl not of metal and twice as big as the dough.
After you wait you get 120 gram of the dough and put them aside in a little bowl in the fridge, you can use this for the next bread!
The rest of the dough you give a massage, mix again and cover again with the moist towel in a bowl and set aside for 2-3 hours (you can put some poppy seeds or something else on the bread for decoration now it’s the time!), yes I know it takes a long time but you can read some interesting books,play some chess or get a tan in the sun 😉
And now finally you can put the bread in the oven, don’t knead it. The oven must be preheated and must be on 230 degrees of Celsius when you put the bread in the oven. Bake the bread for 20-30 minutes it’s ready when you knock on the bread and it’s sounds hollow
sourdoughbread is made with help of the breadbible written by Christine Inagram and Jennie Shapter