Apricot and Sunflower Sourdough

I have four new comers in my little kitchen at the moment and I love them all equally.

A flat bottomed wok- who knew cooking could be so quick and easy with this little fella.

A hand made wooden Huon Pine mini rolling pin- beautifully made. I fell in love with the workmanship and needed a smaller one than my broken handled marble one. It really is the perfect little roller. Light and smooth…(not generally like my pastry.)

A super sharp lame (French blade for cutting my sourdough)- slash, slash, slash!

and….my new Banneton. Otherwise known as Brotform or Brotformen…Other, otherwise known as a little basket to prove your bread in. This I have to say is my favourite. Lovingly stored away at night, ready to work its banneton magic on my bread the next day. If I tucked it up and gave it a good night kiss, I wouldn’t be surprised.

… Mr Chocolate might be though.

Apricot and Sunflower Sourdough

200gms starter

2 1/2 cups flour

1/3 cup dried chopped apricots

1/3 cup sunflower seeds

1 tps salt

3 heaped spoonfuls natural yoghurt

water: enough for elastic dough consistency

Mix ingredients together, then leaving for an hour or so. Into fridge for a lovely long and slow ferment for 12 hours. Out of fridge and fold the dough. Leaving to prove for approximately two hours. Fold again and popped into my lovely, lovely new banneton. Prove until, I couldn’t stand the excitement any longer and had to pop the dough in the oven to see how my new basket had shaped up. Baked at 250C with steam on top shelf for approximately 20mins and then down to the bottom shelf for a further 10 minutes.

This loaf I have made a few times now and I’m really happy with the results. It keeps beautifully and still toasting well a week later. Topped with the Lime and Cumquat Marmalade and my morning begins.

* This post submitted to Yeastspotting.

Advertisements

20 thoughts on “Apricot and Sunflower Sourdough

  1. Oh yess!! This looks awesome, lovin’ what your creating with the breads Brydie, well done and what’s wrong with giving a little good night peck to your fave little kitchen helpers….. been doing it for years 😉

    Like

  2. It really is lovely! And toasted, maybe with a slice of cheese- I could fall in love with this bread. I love toast- and apricots and sunflower seeds embedded in the toast- paradise on a plate.

    Like

  3. Looks superb, you’re banneton has done a great job. You’re really getting into your sourdough making now and this sounds lovely. Everyone’s putting me to shame and I keep thinking I should be a bit more adventurous with my plain old rye sourdough. I do put pumpkin seeds in as a matter of course but other than occasional caraways seeds haven’t tried anything else. I get loads of ideas and say, next time I’ll try that, but somehow don’t seem to manage it – hey ho!

    Like

  4. Love, love, LOVE the look of the banneton grooves!! I would seriously become addicted to baking everything in it, just to get that pattern! Apricots and sunflower seeds sound right up my alley, too, yum! 🙂

    Like

  5. Pingback: L’hebdo du pain // Weekly Bread (n° 13, 21 novembre 2010) – VOTRE PAIN

  6. Pingback: RECIPES « Cityhippyfarmgirl

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s