What I wanted was a recipe that used a sourdough starter, zakwas – in Polish, for a wheat flour loaf that was a “classic” shape.
I wanted a loaf that looked right, tasted good and had a lovely crispy or chewy crust.
Every book or article that I read had loads of advice much of it contradictory.
I tried different methods with different degrees of success and several complete failures! Sometimes I knew what had gone wrong sometimes I just did not know.
I was getting the taste most of the time but getting the shape without an exploding crust was more difficult.
I kept wondering how my grandmother and others in generations past had made this type of bread with ease without the aid of books, articles and videos found on the internet.
The best advice came from two sources – the book – all you knead is Breadby Jane Mason and several YouTube videos by Tomek Lach – these are in Polish.
I am now writing up the results of many months of baking trials.
Timing given in the book are often not enough – depends on many factors.
I have found that leaving the refreshed starter or the dough for hours longer – even overnight, works.
My latest loaf tastes wonderful, the crust is lovely, the shape is nearly right.
I am hoping that next time it will be spot on!
Sourdough starter – zakwas
To make this you put 50g of rye flour and 50ml of water into a large glass preserving jar on day 1 and stir, cover and leave for 24 hours.
On days 2, 3, and 4 you repeat this.
On Day 5 it is ready to use.
Or you can keep it in the fridge – topping up once a week with a couple of spoons of flour and water.
Day 1 – refreshing the starter
3 tablespoons of starter
60g of wheat flour
3 tablespoons of water
Mix the ingredients together to make a thick paste.
Add more water if needed.
Place into a bowl and cover – shower caps are good for this.
Leave for around 12 hours at least – often I have make this in the morning and then leave it at room temperature or in the fridge overnight.
Day 2 – making the dough
Mixture from day 1
300g of strong wheat flour
200ml of water (may need more)
1¼ teaspoons of salt
Mix all the ingredients together to form a soft dough.
More water may be needed – a wetter dough may be harder to work but better in the long run.
Place on a floured board.
Knead for 10 minutes (set a timer).
Try not to add much extra flour.
Form into a ball and place in a bowl.
Cover and allow to rest for 1 hour.
Pretend the dough is a clock face-pull a piece of dough out at noon, stretch and fold it back.
Repeat going around the clock face.
Cover it again and leave to rest for 1 hour.
Repeat this resting – pulling – resting twice more.
That is 4 rest and 3 pulls in all.
To shape the dough put it gently on to just a very lightly floured surface.
Try to use as little extra flour as possible.
Stretch and fold the dough to get a round ball shape.
Tucking the dough into the the base of the roll with your fingers.
Place in a proofing basket
I have found it is better to place a cotton or linen floured napkin over the surface.
This makes it easier to turn out the risen dough.
I now have a special circular piece of cotton specially for this.
It is best to wash this without the use of fabric conditioner or perfumed detergent.
Place into a large plastic bag or use a shower cap to cover.
Allow to rise until it has grown in size by 1½ times.
This can take 2-3 hours or even longer – depends on the heat in the kitchen.
Pre-heat the oven to GM 8 – 230°C.
Prepare a baking sheet by lining it with greaseproof paper and sprinkling on semolina or flour.
Gently tip out the risen dough onto the sheet.
Cut three long slashes in the top with a sharp knife.
Bake for 10 minutes then turn the heat down to GM6 – 200°C.
Bake for another 20 minutes.
Check the base sounds hollow.
Leave to cool completely on a wire rack.
Different wheat flours
You can alter the type and proportions of wheat flour and can use whole-wheat or wholemeal flour.
I am trying different versions out and have made a loaf with 60g of whole-wheat in the refreshed starter and 150g whole-wheat and 150g strong flour for the dough. It was a little heavier but tasted super.
This recipe is taken from Tomek Lach. He has many extremely good videos on YouTube – they are however in Polish. His videos include ones on yeast, sourdough, bread and pizzas.
I have tried out several recipes and tips.
This recipe is so easy as there is no need to knead – you just need time and patience. It can take up to three days.
You need to have some – zakwas – sourdough starter.
To make this you put 50g of rye flour and 50ml of water into a large glass preserving jar on day 1 and stir, cover and leave for 24 hours. On days 2, 3, and 4 you repeat this. On Day 5 it is ready to use or you can keep it in the fridge – topping up once a week with a couple of spoons of flour and water.
Ingredients – Day One
2-3 tablespoons of zakwas – sourdough starter.
150g of rye flour
150ml of water
Method – Day One
Mix all the ingredients together in a large bowl.
Cover with a shower cap.
Leave for 12 hours minimum (overnight is good)
Ingredients – Day Two
The mixture from day one
200g of rye flour
200g of strong white flour
200ml of water
1 + 1/2 teaspoons of salt
Method – Day Two
Mix all the ingredients into a thick paste.
Get a large loaf tin (often called a 2lb tin).
Use one rectangle of grease-proof paper to line the tin.
Spoon all the mixture into the tin and smooth the top.
Cover again with the shower cap and leave for at least 5 hours – I have found that overnight is good here again.
Put the tin into the cold oven.
Put the oven on to GM7 – 220°C.
Bake for 50 minutes.
Take out and leave for at least 30 minutes before cutting into the loaf as it is still baking.
Adjust the types of flour – maybe use a light rye if you used a dark one before.
Add 2 tablespoons of seeds into the dough mixture – such as caraway, pumpkin or sunflower.
Add seeds to the top of the loaf.
The bread keeps for several days and is good toasted or you can slice it up and freeze it.
I was given this really easy flat bread recipe from my friend in Leeds. She had seen it on a recent TV programme. The same weight of self raising flour to Greek style thick yoghurt is used. The amounts below make four flat breads which are then baked on a griddle or cast iron frying pan.
It is very versatile and can be used as a sort of “cheat’s” naan bread with Indian meals.
225g Self Raising flour*
225g Greek style yoghurt
1/2 teaspoon of baking powder*
Large pinch of salt
* if you only have plain flour just use more baking powder than normal to the amount of flour.
Mix flour, baking powder and salt together.
Mix the flour and yoghurt together to give a smooth dough.
Wrap the dough in plastic and place in the fridge for 20 minutes.
Cut the dough into four equal pieces.**
Flatten each piece and press out or roll on a floured board to a form a thin circle.
Heat the griddle or frying pan until it is hot.
Cook each flat bread on both sides.
Lovely with lots of butter.
Add some seeds such as black onion seeds to the dough when rolling out.
** you can freeze these portions – wrap them individually in thin plastic and place in a box.