Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 18

There is something very special about making this distinctively flavoured bread. It is made from a yeast culture grown in a paste of flour and water, known as a ‘starter’. Each time the bread is made, a small amount of starter is added to the dough. The original starter can then be ‘fed’ with more flour and water (see tip). With regular use it can be kept going indefinitely. There is a tradition of passing starters on from one generation to the next.

Makes 1 loaf

For the sourdough starter:

2 tsp dried yeast

300ml (10fl oz) water

240g (8½ oz) strong white flour

For the dough:

1 tsp dried yeast

200ml (7fl oz) water

60g (2 oz) rye flour

300g (10 oz) strong white flour

First, make the sourdough starter. Sprinkle the dried yeast onto the water and stir until dissolved. Stir in the flour, cover, and leave to ferment for 2 days at room temperature. Stir a couple of times a day.

When the starter is ready, make the dough. Sprinkle the dried yeast onto the water and stir until dissolved. Sieve the flours in to a large bowl and make a well in the centre. Pour in 250ml (9fl oz) of the starter (reserving the rest for a future loaf) and mix in the flour from the sides. Stir in the yeast water until you have a sticky dough.

Turn out the dough on to a lightly floured board and knead until smooth and elastic. Place the dough in a bowl, cover with a tea towel and leave in a warm room to rise for 2 hours.

Knock back (knead) the risen dough, punching out the air, and leave to rest for 15 minutes. Shape into a round loaf, place on a lightly floured baking tray and cover with a tea towel. Leave in a warm room (a hot press or airing cupboard is perfect) for 1½ hours – this is called ‘proving’. It allows the bread to rise slowly; the dough should double in size. Bake in a preheated oven at 220°C, 425°F, Gas Mark 7 for 1 hour. When cooked, the loaf should sound hollow when you tap the base. Leave to cool on a cooling rack.

Tip: If you wish to keep your starter going, keep it loosely covered in the fridge. Each time you use it, replenish the remainder with an equal amount of flour and water to that which was removed. No further yeast should be necessary. You will notice a watery liquid film on top of your starter, either mix it back in or drain it off. The starter is a living thing: if it stops raising the bread, it should be discarded and a new starter made.