This is a super easy sourdough loaf. I used it as a “test” loaf for a new starter and when I simply fancy a good old fashioned easy sourdough bake.
Once completely cooled, slice it THEN freeze it. That way you can just take out one or two or however many slices you need. Great for those chunky rustic sandwiches and even more delicious toasted golden brown with butter and your topping of choice.
For flour I’m using a blend 75% of Farmers Mill Titan strong bakers flour which is grown in South Canterbury, milled in Timaru and has a protein percentage of 11.6. The other 25% is Minchins Milling High Grade White, Or their Wholemeal Wheat Flour which is also locally grown and milled in Sheffield, Canterbury with a particularly high protein content of 14.8 percent. While it’s not high extraction it does have lovely wee flecks of germ and imparts an nice “not quite white” colour to the crumb. Combined these flours gives me a 13.2% protein flour. My starter is fed exactly the same ratio of flours.
285gmWater25-28c temp adjust qty slightly depending on flour
400gmBread Flourget the flour to room temp overnight
9gmSalt
Instructions
Your starter should be active and vigorous. Feed it again last thing in the evening of the day before you want to bake and leave in a warm place overnight. It should double in size by the time you mix it into the dough the following morning
Early morning (6-8 hours after feeding starter) mix together all ingredients. Mix well by hand or use a stand mixer for 5-10 minutes for better results
Mix well, scrape down bowl and rest for 30 minutes.
Stretch and Fold the dough, then rest for 30-40min. I do a coil fold at each stretch.
Stretch and fold 3 more times. Followed by a final 30 minute rest.
Preshape the dough with a coil fold then rest uncovered another 15 minutes.
Do a final coil fold trying to avoid degassing the dough then load into floured bannetons (I use rice flour to prevent sticking), with the seam side up (ie the top of your loaf is at the bottom of the banneton to pick up that nice rattan shape). At this point you can roll in seeds such as sesame poppy etc.
Allow to proof another 3-4 hours until almost doubled in size then refrigerate overnight.
1 hour before baking get your oven preheating to 250c. It needs a full hour to heat the baking stones and dutch oven properly.
Bake time, transfer out dough to parchment paper. Score with a bakers lahm, then load via some parchment paper into the screaming hot preheated dutch oven. Spritz well with water then quickly cover to trap the steam and return to oven.
Bake for 20 minutes with lid on. Remove lid and bake another 15-20 minutes until desired level of scorch is reached.
Remove from oven and allow to cool FULLY on a wire rack. Don't be tempted to slice into your newly baked loaf of bread till it's cool. It's still cooking while it's cooling down and your patience will be rewarded if you wait.
Notes
This recipe yields 814gm of dough at 75% hydration, enough for one decent size loaf.I usually double this recipe and bake two batards in my oval dutch oven. I prefer oval rather than the round boule shape as when sliced they fit better in my toaster.You need an active starter for this dough. Buy one, find a baker friend and get given some, or make your own.I usually feed my starter twice before baking. Once 2 days before mixing and then on the evening before the mix day to ensure it’s at full robustness when introduced to the dough.General rule of thumb with feeding a starter. Stir well, discard half and then add equal qty by weight of flour and water to maintain hydration at 100%. After feeding and baking you can store your remaining starter in the fridge to slow it down, but don’t forget about it. It’s alive remember and if you neglect it like any living thing it will die or become sick.Dough temperatures are important. A good quality probe thermometer is invaluable for bread baking. I also have a homemade proofing box which keeps things around 25c degrees. It’s made a huge difference to my baking results.If you dont have bannetons you can use a normal metal loaf type tin lined with a well floured piece of fabric. Use Rice flour rather than wheat flour to dust the liner well in order to prevent the dough sticking to it.
This is a recipe for the famous Lone Star Restaurant Dixie Chicken. Recipe provided by the restaurant on their youtube channel. https://www.youtube.com/watch?v=QjcAa_Y6HKUFree Range Chicken breast poached in a creamy sauce of white wine, garlic, spring onion, fresh herbs, corn and carrot. Served with buffalo chips and Lone Star coleslaw… a fair dinkum legend.
Course Main Course
Servings 3
Ingredients
3eachChicken Breastsskinless, smaller breasts are better
.5CupsCorn Kernels
1CarrotPeeled
3Spring OnionsUse more of less depending on size
3clovesGarlic
1bunchParsleyfresh
.5CupFlour
Salt & Pepperto taste
1CupWhite Wine
1-2CupChicken Stock
1CupCream
Instructions
Julienne the carrot and slice other vegetables finely. Then set aside
Cut the breasts in half or quarters depending on size
Season with salt & pepper, then cover with flour
Heat some oil in a frypan and fry chicken till golden brown
Add the white wine, then add the chicken stock. Simmer for 5-10 minutes
Add the cream
While poaching add some salt & pepper and the garlic
When nearly done add the prepped vegetables and simmer for 2 more minutes
Take off heat and add chopped parsley
Stir well and serve.
Notes
Recipe calls for 2 cups of stock. I find this too much and prefer a thicker sauce, so I use 1 cup stock. Serve with potato wedges and a coleslaw.For the slaw;Shredded cabbage, use a mix of red and greenCarrots, Corn, Parsley, Celery and CucumberFinely slice all ingredients and dress with a ranch style dressing
I use this yummy honey soy sauce as a coating sauce for korean style fried chicken, but it goes good with pork or pretty much anything. I use about 2/3 of this mix to toss some deep fried crispy fried chicken into as a sauce. (Refer to one of my fried chicken recipes.The chillies should be removed after cooking and discarded. Or trick one of the kids with one and say they're sun dried tomato. 😉Use the remainder in next few days as a stir fry sauce or something.
Servings 1Cup (ish)
Ingredients
.75cupWater
.25cupSoy SauceDark
4tbspDark Brown Sugarpacked
2tbspHoney
.5tspGround Ginger Powder
.5tspGarlic Powder
.25CupHoisin Sauceoption but gices a nice flavour
3wholeDried Chilliesoption or adjust to taste
3tbspWhite vinegar
Cornflour Slurry
.25CupCold Water
2tbspCorn Flour
Instructions
Place all ingredients except corn slurry mix into a small saucepan
Heat gently till bubbling. Simmer for 5 minutes until slightly reduced
Stir in cornflour slurry. Use some or all of it depending on how thick you want
Simmer for another 5-10 minutes until desired thickness
Add 1 tbsp sesame seeds if desired for chicken sauce
A similar taste to Panda Express Orange Chicken – But much better
Course Main Course
Cuisine Chinese
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 2people
Equipment
1 Deep Fryer You can use a pan with oil but a deep fryer makes it easier.
Ingredients
400gmChicken Breast
1.5tbspGarlicminced
3tbspOrange Juice1 Orange usually
1tspSalt
0.5tspBlack Pepper
Coating
75gmRice Flour(or use cornflour)
40gmCornflour
40gmPlain Flour
120-130mlWater
Sauce
.75tspGinger powder
1tspChilli powder
75gmBrown Sugar
1.5tbspHoney
75mlOrange Juice
3tbspSoy Sauce
5tbspVinegarWhite or apple cider
Starch Water
2.5tbspCornflour
3tbspWater
Instructions
Cut chicken into small chunks
Add garlic, salt, black pepper and orange juice and mix
Leave to marinate for at least 30 minutes
Mix the coating ingredients then add chicken and mix well
Mix all the sauce ingredients
Heat the oil in deep fryer and fry the chicken in batches. Don't overcook as it will be fried again. Set aside on paper towels to drain
Once all the chicken is fried wait 5 minutes then re fry until cooked and golden brown.
Once all the chicken is done add the sauce ingredients to a small fry pan and heat until bubbling. Cook for about a minute on medium heat
Then add the starch water in several batches until the sauce starts to thicken. Turn off the heat and stir as it thickens. If it gets too thick add a little water.
Add all the chicken and stir until evenly coated.
Garnish with a few crushed peanuts or sesame seeds
Serve immediately.
Notes
Double frying makes the chicken stay crispy. If you only fry once it may appear crispy but will go a bit soggy as the steam softens the chicken.
This is an easy to prepare fried chicken that everyone will love
Course Main Course
Cuisine Korean
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Servings 3people
Cost 12
Ingredients
500-600gmChickenboneless breast or tenderloin work well. Wings can also be used.
Chicken marinade
.5tspSalt
.5tspGinger powder
1tspGarlicminced
3tbspChinese Cooking Wine
.5tspBlack Pepper
Batter
20gmFlour
20gmCornflour
60gmRice Flour
1pinchSalt
100mlWaterapprox
Coating Sauce
1tbspChilli Powderadjust to taste – seems quite a lot but works.
2tbspSugar
3.5tbspCorn Syrupsubstitute with honey
1.5tbspSoy Sauce
.5tbspOyster Sauce
.5tbspTomato Ketchup
2tbspChilli OilOptional
1tbspGarlicMinced
1.5tbspGochujang PasteKorean pepper paste
Instructions
Chop the chicken into small bite sized pieces.
Combine with the marinade ingredients and set aside for 15-30 minutes
Mix the batter ingredients. Adjust water so it's not too thick or thin.
Drain the chicken and add to the batter mix.
Deep fry in batches until golden. We are going to double fry so don't go too far. Double frying is essential for that crispy crunchy texture we all love. Once each batch is done set aside on a plate with several paper towels. We will come back to these soon.
Once the first fry batches are done combine the coating sauce ingredients in a non-stick frypan and bring to a slow simmer to thicken slightly
While the sauce is simmering and thickening do the second fry of the chicken till golden brown and crunchy. Try a piece to be sure the chicken is cooked through.
Once cooked drain from frying oil then transfer to frypan with sauce and stir through to evenly coat the chicken.
Garnish with some sesame seeds and finely cut spring onion.
2tspActive Dried YeastI use Bakels active dried yeast. Use an extra 1/2 to 1 tsp if youre using a dried yeast mixture with improvers such as Edmonds Sure Bake
1tspSugar
60mlLukewarm Water
520gmFlouradjust flour slightly to suit
1.5tspSalt
.5CupPlain Greek YoghurtI use one small 125gm pottle
2tbspVegetable Oil
.75CupWarm Milk
6-8ClovesGarlicminced
1tbspDried Coriander LeavesOr use fresh chopped (optional)
50gmButterMelted
Instructions
Combine the yeast and sugar with the warm water. set aside for 10 min to activate the yeast.
Mix the salt with the flour in a large bowl. Add the yeast mixture.
Mix the yoghurt, vegetable oil and warm milk thoroughly. Then add to flour and yeast mixture. Stir well till the dough comes together.
Knead till smooth for about 4-5 minutes. Add a little extra flour if it's too sticky.
Place into oiled bowl and cover. Leave to rise for 1 hour.
Gently melt the butter in a saucepan and add the garlic and coriander.
Pat down the dough and divide into 8-12 pieces. Roll to ball and then roll the balls to an oval shape about 3-4mm thick
Cook first side in a non stick frypan on medium-hight about 2-3 minutes till bubbles form on surface. (If you get two frypans going it takes half the time to get through the dough.)
Brush well with the melted butter mix then flip and cook second side.
Remove from heat and cool to freeze or eat straight form the pan.
Notes
These are so easy to make and once you've made your own, you'll never go back to the flavourless overpriced store brought ones.Adjust the number of portions based on your preference. For hungry folk make 6-8, for those with smaller appetite make 10-12.It's important your yeast mixture "foams" in the water after the 10 minutes is up. Dont use too hot water or you will kill the yeast. If it won't bubble / foam your yeast is dead and you need to replace it with fresh stuff. I'm in New Zealand and I use Bakels instant active dried yeast. It's a great product used in a lot of commercial bakeries and I use this for all my yeast based baking.Coriander is optional, some people think it tastes like soap. You can substitute another herb if you like such as tarragon or just use garlic. The preminced stuff in a jar works just as well as fresh.If freezing place a piece of baking paper between each one so they are freeflow.
These bread rolls are great to serve on the weekend. Warm and fluffy on the inside, crusty on the outside. Quick and easy.
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Rising time 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 12Rolls
Ingredients
375mlWaterwarm about 40 degrees c
12gmActive Dried Yeast
35gmSugar
2tbspVegetable oil
1tspSaltKosher. Use a bit less for table salt
450gmFlourUse high protein bread flour
Instructions
To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
Add the oil, the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in ¼ cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes
Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes
Divide the dough into 12 balls, place on a greased baking sheet or tin and let rise for an additional 30 minutes
Heat oven to 200c
Before you put in the oven spray with a little water froma spray bottle and sprinkle a small amount of extra salt on the tops if desired.
When you put the rolls into the oven put a cup of ice into a tray on the bottom to create steam. Spritz the rolls with water from a spray bottle half way through bake to help make crusty
Great soft texture roll. Fill with ham, salad and mayo for that perfect work lunch
Servings 8Rolls
Ingredients
500gmBread Flour
20gmWheat Gluten
310gmWaterLukewarm
7gmYeast
15gmVegetable Oil
8gmSalt
Instructions
Add all of the ingredients to a bowl or stand mixer. If your using a mixer use the dough hook attachment and mix for 10 minutes. If you making the dough by hand knead it for 10 minutes also.
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
Grease 1 large or 2 small baking trays or 35 x 25 baking cake tin
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
When baked place the rolls on a wire rack and allow to cool for 30 minutes.
Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.
2tbspWheat Glutenoptional, but can improve the texture.
340gmWaterLukewater – no hotter than 40c
4gmInstant Yeast4gm = 1 tsp
6gmSugar6gm = 1 stsp
Instructions
Always weigh the ingredients. Cup sizes and teaspoons can vary
Mix the sugar with the water. Once dissolved add the yeast and allow to activate for 10-15 minutes. If it doesn't bubble and foam your yeast is no good. Get new stuff.
Once activated mix with the combined, flour, salt and wheat gluten. Mix in a stand mixer with dough hook for 10 minutes. If mixing by hand you must still mix for at least 10 minutes
Oil a large bowl. After 10 minutes mixing turn the dough out into the oiled bowl. Flip it over so both sides are oiled and shape into a ball. Cover and leave in a warm place to proof for at least 1 hour. It should double in size.
After first proof, turn it out and then reform into a ball. Return to oiled bowl and leave to proof for another 30 minutes.
Grease a large baking tray wityh lard, butter or shortening.
After the second proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
Divide the dough ball into 6 or 8 equal pieces, and form them into small balls, place them, evenly spaced, onto a floured bench, dust lightly with flour, cover them with a dry light weight cloth and let them rest for 5 minutes.
After the 5 min rest period, gently roll each dough ball into an oval shape, and place them onto the prepared baking tray, make sure there is plenty of room in between them, dust lightly with flour and cover with a light-weight dry cloth, allow to proof or rise, for 20 minutes.
When there’s only 10 minutes left on the proof, preheat your oven to 200°C and place a heavy tray on bottom shelf.
When the proofing time is up and the oven is up to temperature, use a baker’s blade or Lame, and carefully score the top each roll,
Add a cup of ice to the tray at the bottom to create steam. Place the tray of rolls in the middle of the oven, and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes, at a time, until you reach the desired colour. Spray the oven walls and rolls with water to create more steam before closing the door.
Remove from oven and allow to cool on a wire rack.
Pork based so not as heavy as beef. Make self saucing by running a generous ribbon of bbq sauce before rolling.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Ingredients
1tbspOlive Oil
1WholeCarrotcut into quite small cubes
1/2WholeOnioncut into small cubes
4RashersStreaky Baconcut into 1cm strips
500gmPork Mince
1WholeEgg
50gmPanko Breadcrumbs
1tbspRosemaryfinely diced
2tspThymefinely diced
1tbspParsleyfinely diced
1/4cupApplerough grated
4SheetsPuff Pastry
For the egg wash
1WholeEgg
1tbspMilk
To Garnish
1tbspSesame SeedsBlack look cool
Instructions
Preheat oven to 200c
In a fry pan over medium add the olive oil, carrot, onion and cook until it turns soft. Add the bacon and cook for a further 2-3 minutes or until the bacon starts to turn crispy (don’t make it too crispy though as it will continue to cook in the oven). Remove from the heat and allow to cool for 5 minutes.
In a bowl combine the mince, egg, breadcrumbs, herbs and cooled bacon mixture and mix until combined.
Cut one third off the sheet (discard). On the 2/3 part of the sheet pastry sheet, lay out one quarter of the mince mixture and form into a sausage shape along one edge of the pastry. Brush the other edge of the pastry with the egg wash then roll up the pastry into the sausage rolls. Cut in half and add to a baking tray lined with baking paper seamed side down. Repeat with the other three sheets of puff pastry.Run a generous seam of bbq sauce the full length for self saucing sausage rolls.
Brush with the egg and top with sesame seeds. Bake in the preheated oven for 20-25 minutes or until deeply golden. Serve with tomato sauce and enjoy!
Preheat Oven to 180c. Cover 2 baking trays with baking paper
Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water. When butter is melted stir through the baking soda and water mixture. It will foam up.
Add the butter mixture to the dry ingredients and stir to combine.
Scoop up golf ball size amounts and place on a baking tray. Once all mixture is used, flatten slightly with a fork so they are all the same thickness.
Bake until golden brown for about 15 minutes. Bake slightly longer for crispy biscuits.
Allow to cool on a rack then place in an airtight container.
An easy to make baked granola with nuts and fruits. A citrus tang helps cut through the sweetness of the honey. Great for a quick breakfast, on top of ice cream or just for snacking.
Keyword breakfast, granola
Prep Time 1 hourhour20 minutesminutes
Cook Time 20 minutesminutes
Servings 8servings
Cost 5
Ingredients
2CupsRolled OatsI use wholemeal
2/3CupPuffed RiceRice Bubbles, Rice Pops etc
4tbspSunflower SeedsShelled kernels
4tbspBuckwheat
2tbspSlivered Almonds
1/2CupShaved Coconut
1/2CupSliced Almonds
3tbspOilCoconut or any light flavourless oil
3tbspHoney
1PinchSaltLarge pinch helps bring out flavour
1zestedLemon
1/2CupCurrants
1/2CupCashewsCrack the bigger bits with a knife
2/3CupDried CranberriesCut them up roughly with a knife
1/2CupFreeze Dried RaspberriesBreak them up a bit
Instructions
Mix the oats, rice pops, sunflower seeds, buckwheat with the oil and honey. Add the salt and mix.
Spread on a baking tray and bake in a preheated oven at 180 for about 10 minutes as they grains brown up slightly stir them up
Add the sliced almonds, coconut and lemon zest. Give a stir and bake for another 10 minutes till the grains are lightly toasted. Stirring occasionally to give an even toast.
Pack down about half the tray lightly with back of spoon. When set these can be broken up a bit to give nice crunchy clusters.
Once fully cold, break up some of the clusters. Add the currants, cashews and cranberries.
Store in an airtight container. Will keep for a couple of weeks.