Sourdough Continental Loaf

Introduction:

The smell, feel and taste of freshly home-made bread is fairly unbeatable if you ask me – not that you did ask me, but I am sure you was going to so I pre-empted it. I have made standard white bread previously, using the iconic Delia Smith as a guide, with wonderful results. However, I had never made sourdough bread until recently; something that I had been longing to do as I think the tanginess and texture is just super.

After preparing my sourdough starter I decided to make this sourdough continental loaf. As my sourdough starter was only young at the time – about 2 weeks old – I didn’t think it was ripe enough to produce a well-risen loaf, so used a leaven (rising agent that causes fermentation) of both sourdough starter and yeast. Also, by using the yeast the preparation is much quicker, albeit still a few hours, than the more traditional fully sourdough leavened bread.

The bread is fantastic fresh and warm from the oven. Slice the end crust off to reveal clouds of hot bready steam. Immediately cut a slice and smother with French butter, and devour.

 

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3 comments

Ashley October 8, 2012 - 12:00 pm

I have only just become aware of the whole bread starter thing. My friend keeps some each time and apparently got it from someone who has had this starter for 20 years or more! Amazing!

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nicholas October 8, 2012 - 9:03 pm

Ashley – it is quite amazing, especially in the initial stages watching it grow.I found that it needs regular feeding, which means making bread every 3 to 4 day, which I don’t currently do. I also found you can put it in the fridge for a couple of weeks, which effectively puts it to sleep. Once brought back to room temperature and fed again it re-awakens – bit like a husband really (and that’s a blokes point of view).

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Ashley October 8, 2012 - 10:52 pm

If only my husband would fit in the fridge! Love your blog!

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