Ok, first off - this is in the Anything Goes section.... so here goes anything.
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I thought i'd start a thread before i get kicked out of the GT for posting too much bread and give those of us that are interested in a bit of home baking or anything food related really, a thread to show our stuff.
I became interested in making sourdoughs because they are so damn tasty. Whilst walking the aisles at the grocery store I stumbled upon some Lauke Barossa Sourdough Rye mix - This was used as the base for the following. In talking to a mate of mine who is a bit of a foodie, he lent me a book by Jim Lahey called 'My Bread'. One particular recipe or rather method caught my attention which was the No Work, No Knead method.
Here's a rundown of the method by pictures.
All the ingredients into the bowl and combine
Cover with a teatowel and leave it to rise for 18 hours. Yes 18 HOURS!!
After 18 hours
Fluffy, yeasty, stretchy, dough
I divided them into two smaller loaves. Then leave them for a second rise of 60mins
After 60 mins, just prior to hitting the oven
Into preheated casserole dishes. This was after the first 30min bake with the lid on. Lid removed for the final 15mins to get some colour
Final product
Sliced open
and ready to eat
This method is really simple and has excellent results! The 18 hour rise gives the yeast time to build a really good fermented flavour into the bread.
