Sourdough oliebollen

Ingredients

  • 600 gr starter
  • 700 gr wholewheat flour
  • 500 gr sparkling water
  • 30 gr sugar
  • 2 eggs
  • 15 gr salt
  • 1 teaspoon of cinnamon
  • vanilla from 1 stick
  • Zest of 1 orange
  • 50 gr melted butter
  • 500 gr currants

Method

  • Start expanding your starter 2 days in advance of baking to ensure you have enough; use white flour for that
  • Soak the currants for15-30 minutes
  • Mix starter, flour, water, eggs; using the paddle attachment of your kitchen machine, c. 3 mins at speed 1
  • Add salt, cinnamon, butter, vanilla, and orange zest. Continue mixing for another c. 2 mins at speed 2
  • Spoon in the currants
  • Let rise for c. 4 hours (or overnight in a cool place)
  • Stir through and let rise for another 2-3 hours
  • Fry in frying pan with sunflower oil at 180 degree Celsius. Flip after c. 3 mins, boil for 6 mins in total.

The original recipe is in Dutch

My twist: add vanilla and orange zest to the dough.

Want to try: touch of cardamon

100% rye bread

Ingredients

The gelatined rye mix
  • 480 gr Water at 90 degrees C
  • 120 gr Rye flour
The dough
  • 400 gr rye leaven
  • 100 gr cold water
  • 600 gr gelatined rye mix
  • 600 gr rye flour
  • 12 gr salt

Method

The gelatinated rye mix
  • Quickly whisk rye flour in the hot water
  • Leave for 1 hr to 1 day
The loaf
  • Set apart 4 tablespoons of the gelatinated rye mix to brush over the loafs later
  • Mix the leaven in the cold water
  • Add the gelatinated rye mixture
  • Add the flour and the salt
  • Stir until you have a sticky paste
  • Knead gently into two balls
  • Shape each ball into a baton
  • Let the loafs rise on floured cloth in a basket for 5 hours / until doubled in size
  • Just before baking, brush with the remaining gelatinated rye mixture and spray with water
  • Bake for 50 minutes at 210 degrees C
  • Leave to cool fully
  • Wrap in kitchen baking parchment tied with a string and leave for 24 nrs before slicing

From the amazing book The handmade loaf

My twist: add anise , cinnamon, and orange zest to the dough for an even richer flavour.

Mixed flour sourdough bread

Ingredients

  • 500g white flour
  • 300g wholewheat flour
  • 100g rye flour
  • 300g starter (120% hydration, activated)
  • 500g water
  • 18g salt

Method

  • Mix flours and water
  • Leave for 30 mins
  • Add starter and salt
  • Knead. In my BOSCH 1600W MaxxiMUM machine c. 9 mins:
    • c.4 mins slow (“speed 1”)
    • c. 5 mins fast (“speed 3”)
  • Let the dough rise for c. 8 hrs
  • Shape (I shape 2 batons from this amounts)
  • Let rise for another 90 minutes- 2 hours
  • Bake in pre-heated oven at 230C for 45 minutes, with cup of water at the bottom and extra moisture from the plant sprayer
    • First 15 mins: put the baking sheet with the bread on the low oven rack, with another baking sheet on top
    • After that, remove the top baking sheet and move the bread to middle rack for the final 30 minutes

Inspired by Das Brot

  • I use a bit more wholewheat compared to Das Brot.

Sourdough pita from the BBQ

Ingredients

  • 500 gr plain white flour
  • 175 gr plain yogurt
  • 12 gr salt
  • 1 tbsp olive oil
  • 100 gr sourdough starter (120% hydration, activated)

Method

  • Mix the dry ingredients
  • Knead for c 5 mins
  • Rise for 6-8 hours
  • Bake on BBQ of c. 200-230 C
    • Oil your grid to avoid dough sticking
    • Monitor progress closely to avoid blackening

My twist v the original:

  • Use sourdough instead of commercial yeast
  • Longer rise to compensate

Skillet baked sourdough Naan

Ingredients

  • 500 gr white flour
  • 200 gr sourdough starter (120% hydration, activated)
  • 250 gr plain yogurt
  • 100 gr water
  • 1/2 tsp baking powder
  • 6 gr salt
  • 2 tsp cumin seeds
  • 2 tsp nigella seeds
  • 5 tbsp melted butter (add garlic to taste)

Method

  • Mix flour, water, and yogurt.
  • Rest for c. 30 mins
  • Mix in starter, baking powder, salt and, seeds
  • Knead c. 5 mins
  • Rise 6-8 hrs
  • Divide in portions and flatten to c. 1/2 cm (rolling pin is OK)
  • Brush with melted butter
  • Bake butter-side down in cast iron skillet until bubbles form
  • Brush top side with butter and flip to bake the other side

My twist v the original:

  • Leave out milk in favor of more yogurt + water
  • Longer rise: more reliance on sourdough, less on baking powder

Variations

  • Squeeze a garlic clove into the melted butter
  • Use anise and nigella seeds instead (Bahaa’s recommendation)

Moro Sourdough bread

Ingredients

  • 900 gr wholewheat flour (2 times 450gr needed)
  • 700 ml water
  • 250cgr sourdough starter (120% hydratation)
  • 18 gr salt

Method

  • Mix half the flour (450 gr) with the water and the starter
  • Initial rise: 8 hrs
  • Mix in the remaining flour (450 gr) and salt
  • Transfer the dough to two well-oiled tins (max. half filled)
  • rise: 4 hrs
  • Bake 45 mins at 230 C:
    • First 30 mins in tin
    • Final 15 mins out of tin

My twist v the original:

  • Wholewheat instead of plain flour
  • 120% rather than starter 167% hydratation