A few weeks ago I was training at gym, and talking to a friend at the same time. I must have turned my neck at a funny angle while conversing and ended up straining the right hand side. My Doctor friend recommended a product called Fastum and so I rubbed that in until my neck felt better. No sooner had I done that, I slept in a weird position, straining the left hand side. It is amazing how when your neck is sore you don’t really feel like doing anything. Driving becomes difficult, especially when you have to look over your shoulder to reverse. Another impossible task is kneading bread. I had just made my sourdough starter and wanted to make the first loaf of sourdough bread using it. I adapted my recipe for sourdough focaccia, with the intention of letting the stand mixer do all the work.
However, that did not go to plan at all. One of the screws on the base of the stand mixer had come loose. It meant that at medium speed with the heavy bowl attached the plate was lifting. And this would not be good while kneading. Dave had to remove the plate and get a new screw to fix it, which of course he could not do on a Sunday. So I ended up having to knead the bread by hand. This was not what my neck needed at all, but there is something therapeutic in getting the gluten to develop in bread dough. After a lot of bread making this is something you will be able to feel by hand. Bread making is extremely rewarding but please keep in mind that sourdough bread needs to be eaten within a couple of days of baking.
Click on the links for conversions and notes.
- 500g bread flour, plus extra for dusting
- 150g 100% hydration sourdough starter
- 50mls olive oil
- 275g water
- 10g salt
- Place the flour, starter, olive oil and water into a stand mixer bowl
- Knead with a dough hook for 1 minute
- Add the salt and knead for a further 5 minutes, until the dough is soft
- Turn out onto a floured surface and knead for 5 minutes
- Place back into the bowl and cover
- Set aside to prove until doubled in size
- Turn the dough out onto a floured surface and gently knock back
- Shape into a ball and place seam side up in a well floured banneton
- Cover with a damp cloth and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- Bake for 40 minutes
- Once baked, remove from the oven and set aside on a wire rack to cool
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
Inspiration published on Lavender and Lime May 1:
- 2016 – Liebster Award VI
- 2014 – In My Kitchen May 2014
- 2013 – Sleeping At Grootbos
- 2012 – In My Kitchen May 2012