“The craft is your rocking chair, you lean back
on it so you can rest, and then have the artistry..”Frank Oz
. . . . .
When I wrote my Bread #101 yeasted and sourdough tutorials, I wanted to come up with a really simple way to create a delicious loaf of bread. The posts were only ever intended to offer a starting point, because I knew that once someone had convinced themselves that it was actually possible to bake a successful loaf, then they were off and running.
And that’s certainly proven to be the case! In the space of just a few short weeks, Michelle has moved from yeasted to sourdough, Rachel has baked both grain and olive breads, Alison has perfected her chewy ciabatta, and Clare has created gorgeous fruit loaves. My darling friend Wendy, whom I passed starter to several years ago, is now busily teaching all her friends how to bake sourdough bread.
With just a little practice, a novice baker will soon develop the confidence to experiment and play, developing their own unique style in the process. Experience enables us to know intuitively whether or not a dough is too dry, sufficiently proved or baked long enough in the oven. And as the Frank Oz quote above says, once we’ve attained a little mastery of the craft, we can lean back on those skills, and be creative.
Last week, I wanted to make a grain loaf for a friend, so I pulled Priscilla out of the fridge and gave her a couple of good feeds. A rummage through the kitchen uncovered a half bottle of vintage riesling and the remnants of our bag of roasted blanched hazelnuts…
I emptied the last of the grain mix into a bowl and poured over the riesling, intending to soak it for a few hours before adding it to the dough. Then I remembered an old Dan Lepard recipe that I’d tried a while back, and instead tipped the grains and wine into a small saucepan, and cooked them over a low heat until all the liquid had been absorbed, and the grains were swollen and a little tender to the bite.
Here’s the dough recipe I used (adapted from the basic sourdough tutorial):
- 300g ripe sourdough starter (fed with equal parts flour to water by volume)
- 500g water
- 50g olive oil
- 1kg bakers/bread flour
- 135g (dry weight) mixed grains, cooked in riesling, and allowed to cool
- 165g roasted blanched hazelnuts
- 20g fine sea salt
I started off with slightly less water – to adjust for the added liquid in the grains – but added the full amount as I felt that the dough was a little dry when I was mixing it. Once the dough had been squelched together (but not kneaded), it was allowed to rest for nearly an hour before being given a quick fold in its container.
I then left it to prove on the dining room table overnight, and woke to find an enormous, puffy mass (bless you, Priscilla), which needed a well floured bench to be manageable. I shaped three loaves and gave them a short prove in my bannetons (even though the dough was quite high hydration, I was reasonably confident of being able to turn them out).
After slashing, the loaves were baked in a preheated 220C fan oven for 25 minutes, followed by an additional 20 minutes at 175C with fan for the smaller loaf, and 30 minutes for the larger ones.
The finished loaves were deliciously flavoursome from the wine and roasted hazelnuts, and quite rich. We ate the small round loaf, and passed the other two on to friends. This was a bread for savouring rather than scoffing.
And as I spread peanut butter over my slice, it occurred to me that this was the true gift of bread making – the ability to experiment and create and play. I’ve baked a wide assortment of different loaves over the past few years (with varying degrees of success), many of them one-offs, and each loaf has fed my creative soul and provided a greater understanding of the craft.
If you’ve just started baking your own bread, then I’m truly excited for you, because I know what a great adventure you’re on. I wish you as much joy and satisfaction in your journey as I’ve found in mine!
I guess we both had wine in our minds lately… :-)
Beautiful bread, Celia! I actually just made a sourdough with walnuts and dates – turned out great, but as you said, more of a savoring loaf, not one to devour without “paying attention”
perfect for mindful eating
It’s wonderful that you are sharing the sourdough love! I only gave my starter to two persons. One was my niece in Brazil, she could not get the hang of it and ended up trashing it. The other for a friend in Oklahoma and she turned into a real amazing bread baker!
Sally, I know you understand what I was trying to say – sourdough baking has been such a gift to me, and after six years of playing, I’m hoping for sixty more! Walnuts and dates sound wonderful!
WOW! This is the first time I learn this kind of bread… should be so delicious… Thank you dear Celia, love, nia
Nia darling, it’s the first time I’ve made it! :) xx
First time for me too. Celia you will be proud. I made my first Irish Soda Bread to try for St.m Patricks Day party I am having and the husband said it was not bad for a first timer. I will try again to see if I can better it. It was a little too dense…
Good on you, Norma! I’ve never had much luck with soda bread – it always turns out dense and heavy. I’m sure there’s some trick that I’m missing…
I made soda bread yesterday too. I’ve baked Dan Lepard recipes with wine in them and they are my favourite. I think I have a fear of sour dough as my starter lies there waving at my from its envelope. Need a free weekend to conquer it!
Sally, there is a guaranteed backup for the starter – if it doesn’t work, I just send you more. There is no need to be afraid. :) But as I said, I never want to give anyone a commitment, and if you’re too busy to fit it in, then don’t worry about it at all! :)
Very handsome loaves of bread, Celia!
Thank you, Misky! Hope you have your kitchen back soon – it seems to be moving on at a rapid pace! :)
Hi Celia, I have roasted hazelnut and prune loaves in the oven at the moment. What a coincidence:) I hope mine turn out half as good as yours:)
I have no doubt whatsoever that yours were magnificent, Glenda! :)
awesome post
Thanks Linda! :)
This is how I feel about bread- well, almost. It has an almost spiritual calling for me. To bake bread, to create from water and flour, salt and yeast (or sourdough) a loaf- a thing of beauty and delight. Food for the body and spirit- BREAD!
Well- I should probably write my own post – anyway- I understand and agree – bread is not just a loaf. Or something that goes well with soup- it is a creation.
Heidi, I love that we have similar and yet different feelings about the process! I’d love to read your thoughts in more detail – and I do understand what you mean about it being an almost spiritual journey. There is no doubt whatsoever that baking bread soothes my soul!
You INSPIRE to bake and make good, healthy baked goods for my family!!! Happy Monday:)
Renee, thank you! Hope you’re having a fabulous week too – nearly the weekend for us! :)
Tasty looking appetizing breads! Yummy Yum! Easy tasty ingredients too! :)
I would want a big slice right now, please!
Sophie, thank you! I’ve got your slice in the toaster now! :)
For a baker, bread is the great teacher – it always withholds just a pinch of satisfaction, no matter how perfect the loaf – and you eventually begin to realize that there always will be more to learn.
Doc, we are so different, you and I. I love that! See, for me, nearly every loaf and every roll is perfect, even though it’s never the same as the previous one. I don’t have a standard in my head to meet with my bread, and I’m always marveling at how every loaf is unique. I read an article once that said the most important thing with breadbaking is to strive for consistency – I couldn’t be further from that viewpoint. I love the playing and creating and difference in each bake! :)
Joy and satisfaction indeed! Bread baking has seriously changed my life (and I mean that in the most non-corny way possible!) We’re away for a couple of days, and I actually miss baking. I love that you’re able to play around with new ideas. Your loaf looks delicious!
Emilie, I KNOW you understand, and I’ve loved reading about your adventures in bread! I can’t believe how gorgeous your artisan loaf looked!!
Go Celia!
Thanks babe! xx
It has been such a gift having some of Priscilla! It’s changed our life. We now take the time to enjoy baking out bread. I cannot wait to get about more experimental! Thank you so much!
Clare, it’s been so exciting following your bakes on twitter! Thanks for sharing them with us! x
I would never have thought to flavour my bread by adding riesling. This must have had a wonderful aroma as it was baking. I guess the seeds must have been lovely and soft and full of flavour after all the soaking xx
Charlie, the seeds were really soft, which was wonderful, because the old fillings can use all the help they can get! xx
Your bread is definitely art!
That is very kind of you, thank you! :)
Like Charlie, I too would never thought of adding wine to flavor my bread, what a great idea.
Norma, there always seems to be half a bottle leftover in the fridge! I have to keep trying to think of creative ways to use it! :)
This is another beautiful loaf, Celia. The crumb is just the way I like it, with plenty of holes for butter, jam, or honey to fill. Yum!
John, thank you! Lots of bread posts lately – with sharing out the sourdough and everyone baking, we’re all in a bit of a fever! :)
When I see your bread posts I get annoyed that I have not applied myself to bread baking but then I do get a lot of pleasure out of my cake making.
Darling, you know you only have to say the word, and I’ll send you some starter..x
Another beautiful loaf Celia. I love experimenting with bread. What I really love is that now it’s just as easy for me to whip up a batch of hot dog rolls or a loaf of bread as it is to pop out to the shops. Sure it might take a bit of planning to get the timing right but that’s about the most effort involved and it’s worth it for the satisfaction.
Claire, THAT bit is wonderful, isn’t it? I remember watching Jamie Oliver say that years ago on one of his shows, and thinking, “surely he can’t be serious, that it’s easier to bake from scratch than to go to the shops?”. But he was, and he was right too! :)
I’m astonished that you had leftover wine! That never happens here. I’ve been in baking withdrawals as we’ve been sweltering here for well over a week. Bring on the cool change, I say!
I’m trying to set a good example for the kids by NOT knocking off the entire bottle by myself! ;-) I’m sorry you’re STILL hot, it sounds like you guys in SA have really suffered over the past couple of weeks!
I’m so disappointed that I can’t get that ‘starter’ going Celia! Especially when you post your blessed creations of breads! could it be the change in temperature in Sydney? I believe so! Well, at least I can ‘cyber smell’ yours and just ‘sigh’…..! God bless!
Lina, hopefully you’ll get your starter soon! :)
Oh my: am still living 36 hour days every 24 with my precious starter package patiently waiting in the fridge – and yet more beautiful recipes being collected in my file! Can’t wait to clear my desk . . . This looks so interesting . . . yet another food to which to add wine :) !
Eha, it will be very exciting once you get going! Hope you enjoy the process as much as I always do!
I just ate dinner and want to devour that whole loaf.
If you were closer, I would deliver. And we could eat it together washed down with cocktails. :)
I am doomed! I am at work, but sourdough is on my mind and I just decreed for myself that coffee can quite legitimately mean ‘break’. I was wanting more information on types of bread flour and of course came knocking on your door. At the weekend I gave away for the first time some of my Patsy starter and passed on my little grains of wisdom. I used a different flour on Saturday (Defiance) and found that it made a much stiffer dough. I am longing to branch out into nutty, grainy, fruity loaves but I want to get my bread making down Pat-sy before I do. I know there are good reasons I am plunked here at work in front of two computer screens – if only they were as interesting as sourdough!
Jan, it’s an addictive, slippery slope. And Patsy is being such a treasure for you, it must make it harder to resist! :) My friend Ali uses the Defiance flour too, with great success. If you want to buy 25kg bags of bread flour, drop me an email as someone just sent me a contact in Bris who sells the Ben Furney Mills flour. It’s a big sack, though! :)
Wonderful!!
Thanks Vicki! Hope you have fun with it!
It certainly was a lovely loaf. And we didn’t scoff ours either … in fact i think i have one slice left — or maybe two at a push!
So glad you liked it, love! xx
Yum! We never seem to have any leftover wine to try this idea. I think that when you’re comfortable with making something, the creative ideas just seem to flow, often sparked by those ends of bags and other leftovers.
Liz, Dan Lepard’s book is full of great ideas for loaves to make using leftovers. I love that!
I’ve only just begun this adventure and it’s amazing. Photos will be sent today :)
Tandy, you have been going gangbusters! Your breads have been amazing!
Dear Princess Sourdough ” “Hello. My name is Sydney ben Priscilla. You baked my mother, prepare to live” oh my goodness, what has happened to my brain … to be honest, there are fewer things that make me happier than watching a flat disk of dough transform itself into a loaf of bread rising in my oven; I get happy, the dogs go to sleep, surrounded by that wonderful smell wafting around. I don’t have a rocking chair but I would never have thought that the bread bug would have been so long lasting. Here’s to you and your starter…. and now the toaster calls me, lashings of butter and blackberry jelly I think is in order and another cup of tea. xxx
Thank you darling, for being such a bread inspiration always. I love the peace and rhythm that comes with baking, and know that you do too! xxx
and yes, you do have to hear the kissing part xxxx
Wow! The craft indeed! Wine and nuts can be one of my adventures…so lucky to have so much inspiration following across the road! :)
Michelle, you started this latest outpouring of bread making sharing, so thank you! :)
Are you a crunchy or a smooth peanut butter person, Celia? (has to be crunchy for me)
You’re having more success with your students than i am. Two long distance eager learners, and one is progressing at each bake. But the other, my sister, is having unusual problems. I’ll keep at it with her, but I don’t think she’s a “sticker”.
Love that bread sliced shot! Makes me want to get the cheese out of the fridge.
Gill love, I’m a smooth girl, so when I come to visit, I’ll bring my own tub.. xx
wonderful
John, thank you! So nice to see you the other day! x
Such beautiful bread Celia and an inspiration to all interested in bread. Just keep at it! Dan Lepard is also definitely one of my favorites!
Thank you! Dan is just wonderful, isn’t he? Can’t wait until he’s on telly (should be after Easter!).
Well presented.
Thanks Peter! xx
It really has been empowering for me to make a start on baking sourdough. Something I never thought I would be able to do! With each loaf I get a little more confident, there is less of the self criticism as we devour each loaf. I even took a proving loaf when we were invited for a wood fired pizza afternoon. It was fantastic and her five year told me I was ‘fantastical’. Wow! I can’t wait to start experimenting as my confidence continues to grow. Thanks Priscilla (and Celia for making it doable). xxx
Alison, Marion has really been on fire, can’t get over how gorgeous all your loaves have been! x
Vive la revolution of real bread :D It heartens me that you continue to remind that bread making is a process akin to the writing process described by Edgar Rice Burroughs… “If you write one story it may be bad; if you write a hundred, you have the odds in your favour.”
ED, thank you for understanding that – more than most things in the kitchen, I think bread baking is about experience and practice rather than just the recipe!
Oh how delicious Celia! I’m so happy that you can enjoy the wonderful adventure of bread making and are able to share the love with so many of us around the world. xox
Thanks darling! How I wish I could share my bread with you! The quest for a really good gf loaf contines! :) xx
Well said Celia…happy baking days to you my friend!
Jane, I’m always so inspired by your baking! I have no idea how you manage such large doughs! :)
You have inspired me after much reading and contemplating I am going to invest in a sour dough starter! :)
Victoria, that’s exciting! We originally bought our starter from Northwest Sourdough – there’s more info at the bottom of this post:
Beautiful! Can I ask what grains you used?
Thanks! Just the ones leftover from our sourdough grain loaves!