Monday, April 30, 2012

Two More Ways With Sourdough

The loaf.

Half the Fabulous Baker Brothers recipe with twice as much salt (their recipe has so little salt it tastes a bit odd), in a little non-stick loaf tin. The tin belongs to the Wildlife Photographer. It is excellent. It does not need greasing. Not all tins are like it, as I discovered when trying to repeat this loaf for my mother. 30 minutes later I managed to get a squashed, cracked, but almost intact loaf out of her tin. Hmmmm.

The breadsticks.

Same basic recipe as the loaf, but knead in an extra 150g of plain flour. Then coat hands and dough with 2tsp of olive oil and knead through the dough. Taking golf-ball sized pieces roll out to roughly 1cm diameter breadsticks (don't worry about making them too even, the knobbly bits add rustic charm!) Brush lightly with water, sprinkle over coarse salt, pepper, grated cheese, smoked paprika, rosemary, or whatever takes your fancy. Bake at 210C for about 10-12 minutes until desired colour (I like mine a little underdone and chewy still). Leave to cool slightly on a wire rack, then consume. If using coarse salt this is about the only acceptable time to make an unsalted dough - the coarse salt will help make up for it.


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