Mouthwateringly good bread just got better! That's right - just when you thought bread is only about carbs we have gone and thrown a curveball and delivered a tasty sourdough bread recipe that is loaded with protein and other vitamins and other benefits from our Cricket Flour.
Now making sourdough isn't for the faint of heated. It requires commitment and dedication, especially if you are new to making bread. First off don't be turned away if you haven't got a sourdough starter on-the-go, bakeries who make sourdough bread should be open to sharing some of their starter with you, but if you need to start one from scratch there are plenty of great step-by-step tutorials.
You might be asking 'what's all the fuss about this bread? Well put it this way... this voluptuous mound of perfectly crispy crust with a delicate and soft crumb is the product of just ONE ingredeint.. well actually three but salt is a mineral, and water is, well, water! The leavening (rising agent) used in sourdough bread is called starter, and it is simply fermented flour that is brought to life from the natural yeasts found in the flour.
Now if you are looking for a 'how to achieve the best sourdough bread' tutorial, this is not the blog post for you. This is simply a recipe that we have used, we are not sourdough professionals and we learned our techniques from articles;es read on the internet, and we still have a lot to perfect our loaf - but that's the beauty of sourdough.
This recipe is about 5% cricket flour, you could definitely substitute more bread flour for Cricket Flour - up to about 15% - without altering the 'rise' of your loaf too much. And since you're using Cricket Flour, you are getting the extra nutritional benefits such as iron, vitamin B2, B12, calcium & omega fatty acids.
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48 hours (45mins hands-on, the rest is proofing time)
Medium - Experienced
170g mature sourdough starter (about 10 hours after the last feeding)
455g bread flour
25g Tomorrow Foods Cricket Flour
1. Gently mix the sourdough starter and the water with your finger tips in a large bowl to incorporate. Add the flour and mix gently until barely incorporated. This is called an autolys and allows the flour to become completely hydrated before we begin kneading. Leave to autolys for 30 minutes.
2. Turn the mixture onto a clean dry bench and knead for 10-15 minutes or until it passes the windowpane test.
3. Lightly shape the dough and place seam side down into a lightly oiled bowl. Leave in a warm place for 3 - 4 hours. The dough should double in size.
4. Turn the down back onto a clean bench and knock it back. The best way to do this is to grab a corner or edge of the dough and fold it towards you, doing this until all edges have been turned into itself and the dough has taken on a round ball shape again.
5. Now it’s time to shape the dough and build up some tension on the dough. Place the dough on the bench in-front of you and with your hands cupped, drag it forwards towards you, you should be able to feel the surface tension increasing. Do this on all sides so it is evenly shaped.
6. Turn dough seam side up into a lightly dusted proofing basket, cover, and proof in the fridge overnight.
7. Heat over to 230degrees, with a baking tray heating up and a roasting dish at the bottom of the over. Turn the proofed dough onto the hot baking tray, quickly score the top with a lame in your desired pattern. Place into the middle of the oven, and quickly pour some boiling water into the hot roasting dish in the bottom of the over. This will create some nice steam that will help make the crust nice and crispy while allowing enough moisture for the bread to rise without cracking.
8. Cook for 30 -35 minutes, the bread should sound hollow when tapped on the base. If the bottom needs a little more cooking return it to the oven (on the bottom rack, removing the steam bath) and cook for a further 5 minutes.
Allow to cool as much as possible before slicing.
Any questions? Please ask below so other readers who might have the same question can see our response!
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