Sour Dough Bread
“Bread and thoughts”
David Semple from The Belfast Cookery School will be sharing the story of bread.
With a little knowledge and great passion simple ingredients like flour, water and a little salt can be turned into great bread.
David will talk about the history of bread, some poems and verses, which will lead to a sourdough loaf.
How to make sourdough at home made easy and fun.
Some sourdough starter will be available to take home for some of the audience
Friday 16th May celebrates the patron saint of bread “Saint Honore”
- The starter - mix equal amounts of flour and water leave uncover until it starts to fizz then add more flour and water and cover with cloth in a cool place.
- Strong white bread flour 500 grams
- Soft sea salt 10 grams
- 100 grams of starter
- Water 375 ml
- Weigh out flour and salt mix in bowl
- Measure water in jug and add starter to jug stir until start is well mixed with water
- Mix water and starter with flour until a light dough is formed
- Cover with a cloth and leave in a cool place for 8 hours
- Lightly flour a surface and gentle turn out dough from bowl at this stage you can either make 1 large loaf or 2 small ones. Either way you should fold the dough twice and shape into loaves.
- When ready to bake place a baking stone or heavy frying pan with metal handle in the oven a set temp to its highest.
- When the oven is hot add a tray of water to the bottom.
- Turn out bread onto floured baking stone slash the top of the loaf and spray with water place in oven and bake until golden, the base of the bread should have a nice hollow sound when tapped if not bake a little longer.
- Leave to cool for at least an hour then enjoy