Sourdough burger buns - sourdough bread for your burgers during the Summer BBQ for a change.....

Sourdough Burger Rolls

Ingredients:

400g White Bread Flour

80g Sourdough Starter

280g Water

8g salt (or adjust to taste)

Topping:

Seeds of your choice or oats

Method:

1. Mix the starter and water by stirring with a fork and then adding the flour to come to a shaggy dough. Rest for 30 mins. [No Autolyse here.]

2. Mix in the salt with a little water by hand. Mix well for 5-10 mins. Round off the dough in the bowl and rest 30 mins.

BULK FERMENTATION

3. Do Stretch & Fold’s for 25 times with the dough in the bowl. Rest 30 mins.

4. Do more Stretch & Fold’s for 12-15 times. Rest 30-45 mins.

5. Do Stretch & Fold’s another 12-15 times. Rest 30-45 mins.

6. Do the last set of Stretch & Fold’s for 12-15 times. Leave to bulk ferment in a warm place for 3-5 hours or overnight e.g. in the oven with the light on during winter. [Tip: there’s no fixed schedule as long as you do the sets of S&F’s within the first 3 hours; this is only a guide.]

7. After bulk fermentation, the dough should be billowy and jiggly if you shake it.

8. Coil fold the dough inside the bowl for 4-8 times to build strength if your dough appears weak/spreading.

9. Cover the dough with a cloth and put in the fridge overnight for proofing.

10. Next day, the dough should be billowy and jiggly, ready for shaping.

SHAPING

11. Pour the dough onto a floured surface. Wet your hands to prevent sticking. Divide the dough into equal pieces depending on your desired size.

12. Shape each piece by folding one edge of the dough on the East side inwards toward the centre, then West, followed by North and then roll the South side upwards into a tight roll. Use your scraper to round off the dough into a smooth round shape.

[Tip: Wet your hands to prevent sticking of dough. Use your scraper to help.]

13. Preheat the oven to 230 deg C. Prepare a lined tray and sieve some flour to prevent sticking.

14. Place the pieces on the tray at some distance apart. Decorate with seeds if you wish on the top of the rolls.

15. Bake covered with foil for 25 mins and uncovered for 15 mins at 220C.

16. After baking, you should get a great crust with soft inside.

17. Cool for at least 1 hour before slicing into the bread to prevent a gummy inside. ENJOY!

Sourdough tumeric Naan – middle-eastern bread with a hint of spice

On your Curry nights, what better than to have delicious butter naans as the perfect accompaniment to your curries? Yum!

Sourdough tumeric Naan (x 4)

Ingredients:

100g Plain flour

100g Starter surplus

50g yoghurt

1 tsp baking powder

Dash of salt

2 tbsp Tumeric powder (Optional-adjust to taste)

Garnish:

Spring onions, chopped finely (you could use garlic instead)

Butter (optional)

Method:

1. Combine flour, salt and baking powder together.

2. Add sourdough starter and yoghurt and knead to a smooth pliable dough.

3. If dough is too sticky, add a little more flour or if too dry, add a little more water. (Adjustments required due to differing hydration rates of sourdough surplus)

4. Rest the dough in a warm place till nearly doubled in size.

5. Roll out into a cylinder-shape on floured surface and divide into 4 equal pieces.

6. Roll each piece out into an 8”round and pan fry with a little oil on each side. [For alternative method of rolling, roll each piece into a round, apply some EVO oil and roll into a tube, arrange the tube into a coil shape, press it flat and then pan fry].

7. Serve warm with chopped spring onions (and for a touch of luxury, a little butter if you wish :)

ENJOY!

Pandan Roll with a difference - sweet dark chocolate and almonds just like Christmas is here......

Pandan Roll with chocolate & almonds

Ingredients:

4 large eggs, separated into whites & yolks

100g castor sugar

1 tsp pandan extract

40g plain flour

1 tsp baking powder

Frosting:

Belgian chocolate – melted

Almond flakes

Method:

1. Whisk the egg whites till soft peaks are formed.

2. In another bowl, mix the sugar, egg yolks and pandan extract till pale yellow.

3. Sift flour and baking powder into the bowl and mix till combined.

4. Add 1/3 of the egg white in and fold in gently and then the rest gently.

5. Pour the batter into a greased tin 9’’x13’’.

6. Bake at 150 deg C for 20-30 mins till springy to the touch. Check if it’s cooked by inserting a fork and if the fork is dry, it’s done.

7. Cool for 5 mins.

8. Take the cake out of the tin and roll it inside out and spread cream on top. Roll gently and tightly.

9. Wrap with cling film and put in fridge for an hour.

10. Unwrap cling film and cover the roll with chocolate frosting.

11. Sprinkle with almond flakes. ENJOY!