Olive & Thyme Sourdough Bread

Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! So this divine loaf of bread is still from the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! Not kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

Olive & Thyme Bread 11What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. And despite the hours involved in waiting for this bread to do it’s thing, each step is actually super easy and quick!

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.
Olive & Thyme Bread 3

You can see above how I’ve folded the dough a couple of times. This will help the dough to hold its shape.
Olive & Thyme Bread 2
And above I’ve pinched the dough. This will become the underside of the loaf and the smooth finish that you cant see here, will become the top.
Olive & Thyme Bread 4
Ready to prove in the banneton.
Olive & Thyme Bread 5
Slashed and ready to bake!
Olive & Thyme Bread 6
The gorgeous finished product!
Olive & Thyme Bread 10
And I had to show you one last photo of the beautiful soft crumb. When first baked, it’s amazing just drizzled with olive oil! After a day or so it will begin to firm and the texture will become more dense but it’s then wonderful toasted with eggs. Enjoy! xx

Olive & Thyme Sourdough Bread
This delicious bread is the perfect crusty bread to go with a warming winter soup or topped with beautifully poached eggs and hollandaise sauce....or perhaps just simply avocado, lemon, salt & cayenne pepper! Yummo!!
Write a review
Print
Ingredients
  1. 400g Organic Unbleached Bakers Flour
  2. 150g Organic Unbleached White Spelt Flour
  3. 1 tsp Celtic Sea Salt
  4. 80g Sourdough Culture
  5. 350ml Water
  6. 50g Kalamata Olives, pitted & sliced in half
  7. 6 Sprigs Fresh Thyme
Instructions
  1. Place the flours, salt, culture and water into the Thermomix and mix 5-10 Sec/Speed 6. Add the thyme and knead 2 minutes (adding the olives with 20 Sec knead time remaining.)
  2. Place into a large bowl and cover with cling wrap or a beeswax food wrap and set aside for 8-10 hours to ferment.
  3. Once proved, using a pastry scraper push and fold the dough down in the bowl a few times. (The dough will be quite sticky at the beginning of this step, but after folding a few times you will start to see it hold its shape). On a very lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf!
  4. Fold the dough over and pinch the edges together, forming into a nice rectangular loaf shape. Flour a rectangular banneton sufficiently and place the nice top side of the loaf down in the basket, with the pinched base showing. (Don't worry, when we turn the loaf out to bake, the good side will be back on top!)
  5. Leave to prove for another 2 hours in the banneton. I sometimes cover loosely with a plastic bag so the bread doesn't dry out.
  6. Insert a pizza stone into the oven 30 minutes prior to baking, and a small tray on the bottom shelf and preheat the oven to 250°C.
  7. Boil the kettle. Once the oven is hot, quickly turn out the prepared loaf onto the pizza stone that's been lightly dusted with flour or semolina. Slash the loaf with a very sharp knife in 3 places if you please.
  8. Place the bread into the oven and quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
  9. Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter and a delicious soup!
Notes
  1. You can omit the olives and thyme and replace with some dried fruit and nuts, like walnuts and figs or you can just leave out completely for a plain loaf.
  2. If you don't have a banneton you can just prove in a regular bread tin and you will get a wonderful loaf in that too!
Kitch'n Thyme http://kitchnthyme.com.au/

Sourdough Chocolate Hot Cross Buns

Hot Cross Buns 2These gorgeous hot cross buns are something you will want to pop on your cooking list this Easter! I shared photos of them with you all last easter but never got to popping the recipe up on my website!  So I though I had better do so!! These are just delicious especially with the Maple Cinnamon Butter! That’s a must! You must make that and serve it with them! It just makes them!

Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! These gorgeous hot cross buns still use the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! No kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, (try sourdough.com for a good recipe) or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. 

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.

hot Cross Buns proving

These buns are quite dense compared to what you are probably used to in a hot cross bun, however still farely aerated for a true sourdough baked in standard non-steaming ovens! Not quite a sandwich bread crumb,  but perfectly filling and satisfying!

They are best served straight from the oven or toasted with loads of butter lathered on top! Once you store them, it will become more dense, so best eaten within a day or 2 of baking!
Hot Cross Buns

Sourdough Chocolate Hot Cross Buns
Yields 16
A sourdough take on the traditional hot cross bun! Well worth the extra effort!
Write a review
Print
Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
Preferment
  1. 100g Organic Bakers Flour
  2. 100g Filtered Water
  3. 60g Sourdough Culture
Bun Dough
  1. 30g Cranberries
  2. 30g Sultanas
  3. 100g Organic Dark Chocolate
  4. Above Preferment
  5. 200g Organic Bakers Flour
  6. 100g Organic White Spelt Flour
  7. 150ml Filtered Water
  8. 50g Rapadura Sugar
  9. 20g Raw Cacao Powder
  10. 1 tsp Cinnamon
  11. 1/2 tsp Allspice
  12. 1/2 Orange, zested
  13. 1/2 tsp Celtic Sea Salt
Crosses
  1. 40g White Spelt Flour
  2. 50g Water
  3. 1/2 tsp olive oil or coconut oil
  4. pinch salt
  5. pinch cinnamon
Bun Glaze
  1. 2 Tbsp Rapadura or Coconut Sugar
  2. 2 Tbsp Water
Maple Cinnamon Butter
  1. 250g Organic Butter
  2. 40g Maple Syrup
  3. 1/2 tsp Cinnamon
Instructions
  1. Place the preferment ingredients into a small bowl and mix to combine well. Cover tightly with cling wrap and leave to ferment 8-10 hours.
  2. Boil the kettle. Place the dried fruit into a small water, cover with boiling water and soak for 10 minutes to soften slightly. Drain, squeeze out excess water gently and set aside.
  3. Place the chocolate into the Thermomix and mill 10 Sec/Speed 9, then melt 2-3 Mins/50°/Speed 2.
  4. Add the preferment along with all the remaining ingredients and bring together 5 Sec/Speed 6, then Knead 2 Mins.
  5. Add the reserved dried fruit and Knead 1 Min further.
  6. Place the dough into a medium bowl, cover tightly with cling wrap and leave for 2-3 hours to prove. At 50 and 100 minute intervals perform a stretch and fold on the dough. (Basically this process just means to crab the ball of dough in your hand, stretch it right out without breaking it and fold it over. Do this process twice at each interval. This will help to strengthen the dough.)
  7. Divide the dough into 12-16 equal portions and roll into balls. To do this, with no flour on the bench, curve the palm of your hand into a ball and use this shape to roll your ball of dough into a round bun.
  8. Line a baking tray with baking paper and place all the buns onto the tray in a nice circular pattern fairly close together (just allowing a little space for them to grow). Spray the buns with olive oil spray to prevent them drying out, cover the tray with a larger bowl and set aside to prove for 2-3 hours.
  9. At this point you can place them into the refrigerator to slow ferment overnight for buns fresh for breakfast or you can preheat your oven to 220°C, 20 minutes prior to baking.
  10. To make the cross mixture combine all the ingredients in a small bowl with a spoon and place into a piping bag with a small nozzle or a snap lock bag, snipping a small hole in one corner. Pipe crosses neatly onto the buns.
  11. Place the buns into the preheated oven and bake for 10 mintues on 220°C then reduce the temperature to 180°C for a further 15-20 minutes.
  12. Whilst the buns are baking, make the glaze by placing the sugar and water into the Thermomix and cooking 2 Mins/100°/Speed 2.
  13. To make the cinnamon butter, place the ingredients into the Thermomix and mix 10-20 Sec/Speed 3-4. Set aside.
  14. Once the buns are cooked, take out of the oven and immediately brush with the glaze.
  15. Serve warm or toasted with the maple cinnamon butter.
Notes
  1. You can form into 12 buns or 16 more mini ones!
Kitch'n Thyme http://kitchnthyme.com.au/

Sourdough Pumpkin Vienna

 

Pumpkin Sourdough Vienna
Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! So this divine loaf of bread is still from the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! Not kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. 

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.
 Kneaded Sourdough
You can see in the image above the beautifully kneaded bread in the Thermomix. 
  Sourdough Proving
Then after it has proven, about 6-8 hours later!

 Sourdough loaves
Above you can see how I’m doing the last prove on the bread. You can see how the loaves are pushed up against each other, with baking paper in between, and proving parallel using the Thermomat in between. The Thermomat also provides stability, holding the loaves up to prove.

Sourdough Vienna finished
Beautifully golden baked bread! The taste is so different and a little tangy! I love that! It is amazing either buttered hot out of the oven or toasted with a delicious egg breakfast!

Sourdough sliced

Look at the gorgeous crumb on it! It’s quite aerated for a true sourdough! Not quite sandwich bread,  but perfectly filling and satisfying! Once you store it, it will become more dense, but then it’s beautiful toasted!

Sourdough Pumpkin Vienna
Beautiful golden pumpkin sourdough, with the crunch of freshly toasted pumpkin seeds, and the amazing benefits of a cultured dough!
Write a review
Print
Ingredients
  1. PRE FERMENT
  2. 200g Organic Unbleached Bakers Flour
  3. 150g Filtered Water
  4. 40g Sourdough Culture/Starter
  5. DOUGH
  6. 400g Pumpkin Puree (approx. 600g fresh uncooked)
  7. Reserved Pre Ferment
  8. 700g Organic Unbleached Bakers Flour
  9. 250g Filtered Water
  10. 2 tsp Celtic Sea Salt
  11. 100g Toasted Pumpkin Seeds
PRE FERMENT
  1. Mix the pre-ferment ingredients together, cover with cling wrap and let ferment for 8-10 hours
DOUGH
  1. Place roughly chopped pumpkin into TM basket.
  2. Place 500g water into mixing bowl and insert TM basket. Cook 20 mins/120°/Speed 2. Once cooked, remove basket using spatula, discard water and transfer pumpkin into mixing bowl. Puree, 10 Sec/Speed 5.
  3. Allow to cool briefly. Add the preferment, bakers flour, water and salt and bring together 10 Sec/Speed 6. Knead 2 Mins.
  4. Add the toasted pumpkin seeds and Knead 2 Min further.
  5. Transfer into a large mixing bowl and leave to prove for 6-8 hours.
  6. Once proved, using a pastry scraper push and fold the dough down in the bowl. The dough will be very sticky at this point. On a lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf!
  7. Cut into 2, and shape each loaf into a vienna shape. Place onto sheets of baking paper, pushing the loaves up against each other, with baking paper in between. Using a really sharp knife, slash loaves, making 3 parallel slashes along the length of the bread. Leave to prove for 2-3 hours.
  8. Twenty minutes before baking, place a baking tray on the lowest rung of the oven, and a pizza stone on the rung above. Preheat the oven to 250°C.
  9. Boil the kettle. Once oven is hot, carefully place 1 (repeat the process with the 2nd loaf) prepared loaf onto the pizza stone, leaving the baking paper underneath. Quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
  10. Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter!
Kitch'n Thyme http://kitchnthyme.com.au/