by
Paul
Benhaim110 g the starter (as above)
Mix all in a large bowl and leave covered in a warm place for 24
hours to ferment further. This is the sourdough and will go into the
bread, but keep some in the refrigerator for your next batch. To
keep the sourdough going feed with equal parts rye flour and
water every five days. It is then ready again for use five days after.
If it is not being used for several weeks then freeze.
The Final Stage
900g sourdough (as above)
600g rye flour
300ml warm water
15g salt
Mix all ingredients in a bowl and scoop the wet mix into your bread
tins. Leave in a warm place until it rises (approximately 3 hours).
Place directly into a pre-heated (230°C) oven and bake for
approximately 45-55 minutes, depending on size of loaves. Let
cool completely then wrap in a polythene bag and allow loaves to
rest for 24 hours before eating. They improve with time.
Herb
Bread
VNS
This recipe is one of my favourites. Try other herbs and other
dried vegetables as an option.
510g Village Bakery bread dough, made the previous day or
several hours before
500g organic white flour, fresh