Real bread Sourdough by Aidan Monks

Real bread Sourdough by Aidan Monks

The sourdough bakery community across the UK and beyond are in the throes of celebrating #SourdoughSeptember and the significance of real bread; bread with no hidden sugars, no artificial ingredients or flavourings that serve no purpose but to mislead you, the consumer. Manufactured bread has become too dishonest, packed with harmful components and sugars, so many bread foods are far away from real bread sourdough and how it should be made. Real bread Sourdough is in its simplicity is good for YOU.

We proudly blend all our recipes with bold, organic flours; we always have the impact of the flavour of the grains in mind. Taste is high on our agenda, alongside the health benefits of each loaf. These are significant considerations as we are all about baking “Real Bread“. Long before Sourdough became a fashion or trend, it was a way of life for artisan bakers. Real bread Sourdough takes  patience, slow fermentation and skill.

Each real bread sourdough loaf has its own unique characteristics, appearance, aroma, flavour and structure, all influenced by the grain and techniques we use. As a consumer, you have woken up to what’s essential, and that’s transparent, honest, good for you and your family meals, so many are aware of the significance of real bread and how it impacts health, wellness and happiness. Real bread with no hidden nasties.

Lovingly Artisan and those we bake for from northwest hotels, artisan cafes, and inspirational eateries are all about exceptional foods with unquestionable origins, tastes, and heritage.

Heritage grains are at the heart and soul of our baking approaches at Lovingly Artisan. These approaches push our boundaries seasonally, whilst at the same time being our inspiration. These factors influence our daily bakes and ideas for the future.

Are you ready to explore some Sourdough baking at home and learn all about real bread?

Would you like to join an army of artisan bakers?If this post has caught your attention take a peek at our next Discover Sourdough Workshop on the 3rd October 2021 – The workshops are inspirational, fun and more importantly informative.

Sourdough September celebrates the significance of real bread – it’s all about uniting like-minded artisan bakers, standing side by side as we promote together the benefits of eating Sourdough, real bread and buying Sourdough from your artisan baker. 

If you would like to get into the Sourdough baking vibes, Aidan Monks is generously sharing with you his Spelt & Toasted Linseed Sourdough Recipe.

Lovingly Artisan’s Spelt & Toasted Linseed Sourdough Recipe

Your sourdough real bread ingredient list

For your leaven:

(make the leaven 24 hours before)

20g Mature starter/mother

40g Water 30’c

20g Strong White flour

20g Gilchester Organic Wholemeal

For the bread dough:

300g Gilchester Organic strong white bread flour

200g Gilchesters Organic Spelt Flour

75g of Toasted linseeds

425g Water at 30’c

10g Fine sea salt

100g Leaven

 

1. Make the leaven by mixing the mother, organic flour and warm water in a clean jam jar. Place the lid loosely on top and leave at room temperature 21-25’c for 24 hours before your bake

 

2. To make the Sourdough, place the water and leaven into a mixing bowl and stir together till mixed. Now add the flour and toasted linseeds with a scraper mixing.

Please note

Take care to scrape down the sides of the bowl at regular intervals until you get a smooth dough with no lumps.

(you are only blending the ingredients at this point; the stretching comes later).

Now cover the bowl with a damp cloth or a shower cap and leave to stand for two hours to Autolyse. This time allows the natural enzymes in the flour to activate and make kneading a lot easier.

 

3. Now, add the salt and thoroughly blend the salt into your dough evenly.

 

THE METHOD

1. Stretching your dough.

Firstly dip your hands into a jug of warm water and repeat if the dough feels sticky to the touch.

Then push your fingers between the bowl and the dough and grasp the dough, pulling it upwards. You will feel the stretch and tension of the dough.

Then fold that stretched dough down towards the opposite side of the bowl. Turn the bowl slightly and repeat that process till you work your way around the bowl, doing this several times until you feel the dough starts to tighten.

Cover the bowl with the damp cloth and leave for 30min. After 30 min repeat the stretching technique. You will need to repeat this technique a further four times.

You are aiming to achieve a smooth, silky dough. Cover and leave for two hours to ferment and grow. This is where the sourdough magic happens.

Get yourself ready! to make real bread 

 

5. Now, prepare a bowl for the final proving. Take a linen tea towel and liberally rub flour into the middle of the cloth in a large circle. Line a large bowl or basket with this cloth.

 

6. After two hours, your dough should feel lighter to the touch and have more volume. It’s time to shape the dough, ready for its final prove. The method you used to stretch the dough (4times) you now repeat for one last time. When you have a tight and springy ball of dough, you place it into the linen-lined bowl and cover it with a cloth.

 

7. You now prove the dough for an additional two hours at room temperature,21-25′, until double in size

 

8. The dough is ready to bake when a finger gently pushed into the dough results in the indentation springing halfway back. If the indentation springs back all the way, the dough is not ready and needs more time – “This is called a bakers patience.”

 

9. For the best bake, use a Dutch Oven or cast iron baking dish. Place your Dutch Oven in a pre-heated oven for 20 minutes.

 

Whilst your Oven is heating the Dutch Oven, prepare cut a greaseproof paper sheet to line your Dutch Oven and fill a glass with water for the steam!

 

Now prepare your Sourdough for the bake – Get Ready.

1. Lift your Dutch Oven out of Your Oven

2. Pour a small glass of water in the bottom of the Dutch Oven

 

3. Lightly dust your dough with flour and score the bread with a very sharp serrated knife or blade to allow the bake to spring properly in the Oven.

 

4. Place your dough on the greaseproof paper, and lift it into the Dutch Oven.

 

Bake at 240′ c for 30 to 45min the remove the lid and return to the Oven for a further 10 – 15 minutes

 

Happy Baking! If you are keen to learn more, dive into our Baking Club or, even better, join us on Sunday the 3rd October 2012 with Aidan Monks and crew will shower you with knowledge, kindness and inspiration – It’s all about the significance of real bread.

If you like some additional reading, dive into the post dedicated to real bread

Happy Baking

Aidan & Catherine