For the sponge
About 150ml active starter (see recipe above)
250g strong flour (white, wholemeal or a mixture of the two)
For the loaf
300g strong bread flour (white, wholemeal or a mixture), plus more for dusting
1 tbsp rapeseed or olive oil
10g fine sea salt
The
night before you want to bake your loaf, create a sponge: in a large
bowl,
combine 150ml of active starter with 250g flour and 275ml warm
water. Mix,
cover with clingfilm and leave overnight. In the morning it
should be
clearly fermenting:
thick,
sticky and
bubbly.
To make
the
dough, add the 300g of flour to the sponge, along with the oil and
salt, and
incorporate. You should now have a
fairly sticky dough. If it
seems
tight and
firm, add a dash more warm water; if it's
unmanageably
loose, add more flour, but do leave it fairly wet – you'll get better
bread that way.
Turn out the dough on to a lightly floured
surface
and
knead until smooth and silky – about 10 minutes – then put in a
lightly oiled bowl and turn it to
coat with the oil. Cover with
clingfilm and leave to
rise.
Sourdough rises slowly and
sedately, so
it'll take a few hours in a warm kitchen, and a few more in a cool
larder. One good option is to knead it in the morning, then simply leave
it all day – perhaps while you're at work – in a cool,
draught-free
place until it has more or less doubled in size and feels springy if you
push your finger gently into it; alternatively, knead it in the evening
and leave to rise overnight.
Deflate the risen dough by punching
it down with your knuckles on a lightly floured surface. You now need to
prove the dough (give it a second rising). First form it into a
neat
round,
tucking the
edges of the dough
underneath itself so you have a
smooth, round top and a
rougher base.
If you have a proper proving
basket, dust it
liberally with flour. Alternatively, rig up a proving
basket by lining a wide,
shallow bowl with a clean, floured
cloth. Place
your round of dough smooth side down in the basket or bowl, cover with
oiled clingfilm or a clean plastic bag, and leave to rise, in a warm
place this time, for an hour and a half to three hours, until
roughly
doubled in size again. It's now ready to bake.
Heat the oven to
its highest setting (250C/500F/gas mark 10 is ideal). If possible, have
ready a clean spray bottle full of water – you'll be using this to
create a steamy atmosphere in the oven, which helps the bread rise and
develop a good crust. (You can achieve the same effect with a roasting
tin of boiling water placed on the bottom of the oven just before you
put the loaf in.)
Five minutes before you want to put the loaf in,
place a baking sheet in the oven to heat up. Take the hot baking sheet
from the oven, dust it with flour and carefully tip the risen dough out
of the basket/bowl on to it; it will now be the right way up. If you
like,
slash the top of the loaf a few times with a
sharp serrated knife
(or
snip it with a pair of
scissors) to give a
pattern. Put the loaf in
the oven, give it a few
squirts from the spray bottle and leave to bake
for 15 minutes. Lower the heat to 200C/390F/gas mark 6, give the oven
another spray, and bake for a further 25-30 minutes, until the
now well-browned loaf vibrates and sounds hollow when you tap its base.
Leave to cool for at least 20 minutes – it's OK to slice it warm, but not piping hot.
wholemeal - pełnoziarnisty, razowy
dust - pył
rapeseed - rzepakowy
combine - łączyć, mieszać
cover something with something - zakryć coś czymś
clingfilm - cienka, przezroczysta folia
clearly - wyraźnie, czytelnie
thick - gruby, gęsty
sticky - kleisty, lepki
bubbly - bąbelki
dough - ciasto (przed upieczeniem)
incorporate - włączać
fairly - raczej, dość
tight - naciągnięty, naprężony
firm - solidny, twardy, jędrny
unmanageably - niesforie, nieposłusznie
surface - powierzchnia, zewnętrzna strona
knead - gnieść, zagniatać (np. ciasto)
coat - powlekać, okrywać cienką warstwą
rise - wzrastać, wznosić się
sourdough - zakwas, zaczyn
sedately - spokojnie, statecznie
draught-free - bez przeciągu
deflate - spuszczać powietrze
lightly - lekko
neat - schludny, porządny, czysty
tuck - fałda, wkładać, chować
edge - krawędź, brzeg, skraj
underneath - pod, poniżej, pod spodem
rough - szorstki
basket - koszyk
liberally - hojnie, szczodrze, obficie
rig up - sklecić
shallow - płytki
cloth - szmatka, ścierka
roughly - z grubsza, mniej więcej
slash - nacięcie, szrama, rana cięta
sharp - ostry
serrated - ząbkowany
snip - cięcie
scissors - nożyczki
pattern - wzór, deseń, szablon
squirt - strumień, tryśnięcie
źródło:
http://www.theguardian.com/lifeandstyle/2013/may/10/hugh-fearnley-whittingstall-recipes-sourdough
