The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cheat's sourdough

Cuisine Fiend's picture
Cuisine Fiend

Cheat's sourdough

I know, I know. Not a good way to start, presenting a cheating loaf in my first post. But this is an interesting little number and well worth trying, for when you can't be bothered to feed your starters, or just for a change.

The starter is made with a little rye flour plus white bread flour and more for the main dough, but I've tried adding a mix of white and wholemeal in the past and it works fine. The nice thing is you can throw in seeds and whole grains, flavour it with herbs - it will take it all without protesting.

The baking method is also whatever you fancy and have at your disposal: cast iron casserole (picture below), baking stone (next picture below), heavy baking sheet or a clay cloche, which is what I've used in the main picture: see full recipe.

When I first saw the recipe (in the British Good Food magazine, of all places, not the most reliable source of breading innovation), the amount of yeast initially put me off - what? 20g fresh yeast and the bread is supposed to be remotely resembling sourdough?? But the end product is surprisingly good, very crusty with open crumb, and completely foolproof. By the way, I believe using fresh yeast whenever you can improves the bread no end.

I mixed it in the standing mixer but might give it a hand next time - I've gone all traditional handcraft after having a go at poilane miche, recipe of course found here. I've proved it in a banneton but interestingly, like several sourdough I've made, it responds better to a shorter proving period. If anyone has similar experience, with shorter proving coming out better, I'd be happy to hear.Cheat's sourdough in a casseroleCheat's sourdough baked on stone

Comments

Floydm's picture
Floydm

Looks really nice.

Cuisine Fiend's picture
Cuisine Fiend

Thanks, it's a really tasty loaf for when you can't be bothered.

PalwithnoovenP's picture
PalwithnoovenP

The tall profile of the second picture is so lovely. Is there a slightest hint of tang in this loaf?

Cuisine Fiend's picture
Cuisine Fiend

It isn't as sour as proper sourdough but it has better flavour than ordinary yeasty breads, from the loger fermentation and - I think - the rye addition.

dabrownman's picture
dabrownman

is called is a yeast bread made with a poolish - not sour at all but the yeast in the poolish creates a bit better yeast flavor in the bread.  Has to be tasty.  Well done and

Welcome and Happy baking

Cuisine Fiend's picture
Cuisine Fiend

Thank you:-) . Of course it isn't the real McCoy but as I say, something a bit better, and different, when you're not feeding your starters. Even better (next best) thing is the rustic bread. I'd say the taste goes up from: no-knead through my cheat's to the rustic.