Most home bakers consider sourdough bread from scratch as the ultimate test. Baking this delicious and chewy creation, however, is a challenge that you can easily overcome with practice, patience, and a few helpful tips. Sourdough bread maker Angelique Crystal happily shares her top 10 tips to make your first sourdough loaf a winning success.(more…)
Want to make Easter extra special? Celebrate like the Greeks do and try this traditional Greek bread recipe at home. Traditionally made on Maundy Thursday and served on Easter Sunday, this sweet and light braided loaf called tsoureki comes bright and celebratory with its symbolic red dyed egg on top. It’s made with the two Greek spices mahlepi and masticha, giving tsoureki a distinct and delectable aromatic smell.(more…)
Have you ever tried making bread from scratch? The kneading, the delicious aroma filling your kitchen, and that first bite of freshly baked bread—it’s simply an experience too hard for baking enthusiasts to pass up. Take your baking skills to a new level and try this recipe for homemade rye bread with a flavourful German twist.
There is something about the smell of freshly baked bread that makes me feel at home. There’s nothing quite like it. This beautiful sweet potato bread has a perfect hint of sweetness with little crunches of the caraway and ajwain seeds. It is the perfect tear-and-share or soup accompaniment. (more…)
With almost 20 years experience in the food industry, Daragh Grier of the Wild Bakery knows everything there is to know about baking. He even generously let us in on his famous sourdough recipe! This makes two flavourful loaves and uses a Dutch oven for an even, golden finish.
- Lodge Dutch oven
- Digital weighing scale
- Mixing bowls
- Utility knife or dough scraper
- 2 round proofing baskets
- 2 tea towels
- Plastic wrap
- 640ml filtered water
- 1kg high-quality baker’s flour
- 20g salt, finely ground
- 250g levan (sourdough culture that can be purchased from the Wild Bakery)
- Stir together flour, 620ml water, and levan and leave to sit for 20 minutes.
- Add salt and 20ml water and throw the dough repeatedly from the air onto the bench for 3 to 4 minutes.
- Leave the dough to rest and sit for 2 hours, covered with a tea towel or plastic wrap, in a warm spot (25C is ideal).
- Once the dough has rested, split the mixture in half and mould it into two round loaf shapes.
- Move your hands over the surface of the dough in an oscillating motion until the dough feels firm. Place the dough upside down into a bowl or circular basket lined with a natural fibre cloth or tea towel and leave for another 2 to 3 hours (use the indent test).
- Once the dough has almost finished resting, preheat your oven to 220C fan forced and warm up your Lodge Dutch oven. When the dough has finished resting, tip in into your warmed Lodge Dutch Oven.
- Use a sharp knife to place a few cuts on the surface of the dough (which will allow it to expand during the cooking process), put the lid on, and place it in the oven for 15 minutes.
- After 15 minutes, remove the lid and continue to bake for a further 10 minutes then remove it from the Dutch oven and continue to cook on the rack for a final 10 minutes.
There’s nothing quite like the aroma of freshly baked sourdough bread to create an inviting atmosphere and make a house feel like a home. A satisfying and nurturing process, sourdough baking at home requires plenty of love and patience, but the effort is well worth it, yielding delicious, mouth-watering results. Daragh Grier of Wild Bakery even shares his tips and recipe to help you recreate this beautiful bread from scratch.(more…)