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For a long time I got into the habit of baking bread for necessity. I’d bake four or 6 loaves white loaves a week, eat a couple fresh and freeze the rest. I’d bulk bake for the foreseeable future and then move on to other things.
Then with the workshops, bread baking became work (don’t get me wrong, it’s work that I LOVE but it’s still work).
So last week, I decided that enough was enough, I love baking, I’m learning so many cool new things, so why not enjoy that and put a little love back into my bread. I mean, I have to say, I do love baking dark crusty white loaves. The darker the better, with delicious crisp crusts, but there’s nothing like a little experimentation.
So I thought I’d start testing out some different flavour combinations and now my brain is running rife with delicious combinations. They’ll definitely hit the blog as they’re tested out and approved. I’d love for you to share your favourite, or a flavoured bread you’d love to try below.
This bread with toasted pecans and walnuts and some finely chopped fresh rosemary would be divine on a cheese platter. The crunch would go wonderfully with a soft creamy d’affinois cheese and some sweet sticky fruit paste.
- 150 gm ripe bubble sourdough starter
- 300 gm cold water
- 500 gm bread flour
- 9 gm salt
- 2 tblsp finely chopped rosemary
- 1/2 cup pecan nuts
- 1/2 cup walnuts
- Roughly chop nuts, leaving a few chunky bits. Dry roast in a hot fry pan until toasted. Remove from pan and allow to cool.
- Mix up the starter, water, rosemary, flour, salt and nuts well until all dry ingredients are well incorporated.
- Leave to rise in a cool spot until roughly doubled in size, mostly you’re looking out for a cheesey stringies behind the dough.
- Once risen, turn oven to 260℃ or as hot as your oven goes.
- Shape your bread and place onto baking paper, cover with damp tea towel.
- When oven gets to temperature, slash your bread with panache, place bread and baking paper into your bread baking pot, spray with a little water, put lid on and place into oven.
- Reduce temperature to 230℃. Bake for 20 mins.
- After 20 mins, remove lids and continue baking for a further 30 mins.
- Remove from oven and allow to cool completely until slicing and enjoying with your favourite soft cheese!