Jensen and Jared are doing well. They have been chilling out inside the fridge for the past three days and today I will be having my little tryst with Jensen. ( If you haven’t read the post that explained naming your starter dough click here to go read it now)
It took three days for this particular starter to mature to the point where it was usable. A further two days and the yeasty smell became the sweet smell of freshly baked white bread.
For dinner I have planned sourdough bread rolls filled with the usual assortment of fresh tomatoes, rocket and cucumber, but adding in artichokes and courgettes which are marinading and will be grilled later.
The texture and weight of the bread rolls are more easily likened to mini bread loaves. This particular recipe is packed full of flavor, but the slow rise gives it a lovely dense, chewiness.
For the the bread:
500g cake (all purpose) flour
300g natural starter made without added yeast
Yeast loves sugar and this recipe has the same amount of sugar and salt that I would normally add to a kilogram of flour. It all adds up to a great flavor.
So, add 10g of salt and 10g of sugar to the mix as well.
Mix it all together until it forms a sticky ball. At this point you need to turn the dough out onto a floured surface and knead until you have a soft, silky texture. This can take up to ten minutes depending on how experienced you are with this. The kneaded dough must rest and rise for several hours. This process will take longer than normal and won’t increase as much in size as yeast leavened dough. I left mine in a sunny corner of the house.
This is a good time to feed the starter. The rule of thumb is that you need to put back what was taken. So if you used a cup of starter you need to add in 1/2 a cup of flour and 1/2 a cup of water. Mix it all thoroughly and then leave at room temperature for at least 12 hours to develop before putting back into the fridge.
When the dough is ready, turn it out on your surface again. Knock it down and portion it out. This recipe will make 6 to 8 bread rolls, or 4 mini loaves. Shape and place on prepared baking trays to rise again. You can score the tops at this point. As the dough puffs out again the cuts will open up and once baked will give an attractive finish to your bread.
Bake at 230 degrees Celsius or 450 degrees Fahrenheit until ready. You will want to turn the bread over and put back in the oven. This will help it dry out a little bit more.
For the filling I took 2 courgettes and cut strips using a vegetable peeler. I have a fantastic palm peeler which I bought from Yuppie Chef. They don’t stock them anymore, but Amazon does. Have a look at its pure awesomeness here: Chef’n PalmPeeler, Arugula
The strips were tossed in Teriyaki sauce and left to marinade for a while.
The courgette strips, mushrooms, cherry tomato and a little bit sliced white onion are all fried together in a hotpan. The bread rolls are cut in half and spread with coconut butter. Top it with rocket and the fried vegetable and grilled artichokes. S really like the Mediterranean products so I used some of the their grilled artichokes. I do find that you need to add a squeeze of lemon juice just to liven them up.
A quick and satisfying dinner.
What do you like to put on your sandwiches?