This week has been a learning curve, I imagine the rest of my weeks will be also. But this week particularly because I have come to the realisation that I no longer leave the house to go to work. Since I finished work in December it’s been the festive season, J was on holidays, I was away for a couple of weeks, now I’m back at home and J’s not here, I’m slowly getting back into the swing of things.
I’m trying to create some sort of routine. In the mornings I get up, do yoga, feed the chickens, and start a list. The list can comprise of anything, today’s went a bit like this:
- wash sheets
- make spare bed and our bed
- organise wardrobe
- clean bathroom
- do floors
- put away bread
Anything that doesn’t get done today will go on tomorrow’s list. As the day goes on things usually get added, in fact I often add things to the list after I’ve done them, just so I can cross them off.
Putting the bread away involved cutting up 3 slabs of foccacia into sandwich size chunks and putting it into freezer bags, slicing up this chia sourdough loaf and putting the two regular white loaves into the freezer.
I love chia seeds in bread, they add a subtle texture and as we all know, chia seeds are awesome for you (blah, blah, blah, superfood, blah, blah, blah). I also believe that it added lightness and moisture to a usually quite dense loaf.
- 225gm bubbly ripe sourdough starter
- 375gm water
- 35gm olive oil
- 750gm bakers flour
- 15gm salt
- Chia Gel
- 50gm chia seeds
- 200gm boiling water
- Mix the seeds and water together, set aside for 10 minutes.
- In a large bowl add the starter, water, olive oil and chia gel. Mix with hands until chai gel has broken up and is evenly distributed.
- Add flour and squelch until there are no dry bits.
- cover with glad wrap, wet tea towel or shower cap, set aside until doubled in size.
- Once bread has doubled, this may be any where from a couple of hours, to over night, pre-heat oven to 240 degrees Celsius, fan forced and line a loaf tin with baking paper and put dough in it. Cover while oven heats up.
- once hot, reduce oven to 225, oil top of loaf and cover with sesame seeds (if you want), and put in the oven for 20 mins, then reduce heat to 175 for a further 20 mins.
- Check that bread is cooked by knocking on the bottom (once removed from tin), if it sounds hollow, it’s ready. If not put back in the oven for a further 5 or 10 mins.
- Cool before slicing.