The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A little help went a long way.

JOHN01473's picture

Since getting some great advice from Janetcook and dabrownman my baking is well back on track.
I was inspired to bake some sourdough inspired variations.
The first is my sourdough trencher.
In Suffolk, England the trencher is a local bread normally made with yeast and shaped oval - I went sourdough.

Looking in my store cupboard I found some grains - kibbled wheat, cut malted rye grains and some malted wheat flakes. So I decided to go for a rye soaker - I went for the " Any grains you like..." by " PiPs". Rather than Linseed I used toasted pumpkin seeds. Just before baking I rolled it in malted wheat flakes. I baked it in a Dutch oven - rather pleased with the look - cant wait to slice and eat it.

The dried apricot and walnut sourdough was inspired by the pack of walnuts in the stock cupboard -
the dried apricots are always present - used as sweets instead of chocolate.
I used the fruit content weights from " Walnut Raisin Sourdough Bread from SFBI Artisan II" recipe from "dmsnyder".
I toasted a slice then used butter - decadence abounds - it was superb. Think this will be a bit regular on the list to make.


The final sourdough loaf was a poppy seed and pumpkin seed sourdough.
I used 50g of toasted poppy seeds and 25g toasted pumpkin seeds.

The basic recipe for my sourdough is:

Making the sponge


100g strong white bread flour

100g wholemeal flour

Two large spoonfuls of starter

200ml warm water - 70f


Bulk up


200g strong white bread flour

200g wholemeal flour

400g of sourdough sponge

12g salt

200ml warm water - 70f


Baked at 220c for 25 minutes then removed from the stone and flipped over and baked just on the rack for another 5 minutes.

The rest is history as they say - I weigh, time and monitor temperatures carefully. The maturing times for the starter and final proving times of the various loaves create good time management slots. A good day baking.

Thanks a lot to all recipe contributors and advisers.
The Baking Bear



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