A couple of posts back I revisited my Blueberry Hazelnut Cake. So I really had to make another blueberry cake straight after posting that recipe as blueberries are everywhere and are so inexpensive! I picked up 3 punnets from a fruit stall in the city for $5 – such good value!
This is a riff from the original recipe, this time using ground almonds and orange. Orange slices make a great decoration for the top of the cake too. Like the original cake, I made a quick blueberry jam to spoon over the top. Better then frosting, and it really complements the blueberries inside the cake.
This is an incredibly moist cake, because of the blueberries and the Greek yoghurt. The cooking time is 45 minutes, but you may need to give it a little longer if it’s still not quite baked when you check using the skewer test.
Because it’s so moist I thought about adjusting the liquid quantities, but decided not to, as I think this cake works really well as a rich dessert, and is also a great cake for keeping. And don’t worry if it doesn’t rise that much, there is a lot of fruit in it which makes it harder to rise.
Any orange is fine for the juice and decoration – I used a blood orange as they are in season in Sydney and are so pretty!
125g softened butter
115g caster sugar
1 teaspoon almond essence
2 free-range eggs
1 heaped tablespoon Greek yoghurt
100g ground almonds
100g plain flour
I teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 tablespoon orange juice
200g fresh blueberries
For the quick blueberry jam
50g caster sugar
Juice of half an orange
Orange slices for decoration, if desired
You can make this cake in a stand mixer, but I prefer to use a food processor. Either will work well.
I made this cake in a square cake pan with a removable base, but of course a round spring form pan is what most people will have, so that will work fine.
Preheat oven to 170 degrees C or 160 degrees C fan-forced. Grease a 20cm square pan with a removable baseif you have it, or a 20cm spring form round pan, and line the base with baking paper.
Cream butter, caster sugar and almond essence extract in a food processor. Add the free-range eggs and process until eggs are well incorporated. Pulse in the Greek yoghurt. Sift the ground almonds, flour, baking powder and bicarbonate of soda. Stir in the sifted ingredients into the mixture with a spoon, then stir in the milk and orange juice.
Fold in the fresh blueberries. Spoon into whichever cake pan you are using.
Bake for about 45 minutes, or until a skewer inserted into the cake comes out clean. Check the cake after 35 or 40 minutes, and if it’s browning too quickly, place a piece of baking paper or aluminium foil over the top to prevent burning.
Meanwhile, cook the blueberries for the quick jam and the caster sugar with the orange juice in a small saucepan for a few minutes until the sugar is dissolved, the blueberries are slightly softened and the liquid slightly reduced. You can gently press on the blueberries with the back of spoon to help them release their juices.
Cool the cake completely in the pan before removing the sides/ring of the pan. As the cake is quite moist and therefore a bit delicate, carefully remove it from its base using an offset spatula or indeed an ordinary metal spatula.
Pile the blueberry “jam” onto the top of the cake. Serve with more fresh berries and orange slices if desired. I think this particular blueberry cake is fine on its own, as it’s so moist, but you could always dress it up with cream or ice cream if serving as a dessert.
Category Archives: Breakfast
I’m a huge fan of buns, rolls or scrolls, any kind of bread with a sweet filling. I usually make cinnamon scrolls, which are always delicious. This time I wanted to make some sweet buns using boozy fruit from the jar in my store cupboard.
I keep a jar permanently in the cupboard with raisins and sultanas soaking in alcohol. I top up the jar with rum or brandy or even whisky, whatever I have on hand. Stick in a vanilla pod, give the mixture a stir and leave the fruit to macerate. The boozy fruit makes a delicious dessert served over ice cream or with cream or yoghurt, or as a filling for cakes or pastries.
These yeasted buns are full of luscious fruit and almond frangipane, rolled like a scroll, and finished with a golden syrup glaze while still warm. They are pretty easy to make, particularly if you use a mixer with a dough hook. You will need to use a bit of elbow grease if you knead by hand!
Start the buns the day before you want to bake them, and leave in the fridge overnight for the second prove. Then bake them first thing in the morning and eat them warm from the oven for breakfast if you can’t resist the smell of freshly baked sticky buns!
For the Dough
500g strong flour
7g instant yeast
50g caster sugar
2 large free range eggs, beaten
For the Frangipane
60g ground almonds
1 large free range egg
1/2 teaspoon almond essence
Filling + Glaze
300g boozy raisins and sultanas (If you don’t have a jar of prepared fruit, simply put the fruit in a bowl and cover with 1/2 cup of rum, brandy or whisky. Leave to soak for 1/2-1 hour)
100g golden syrup
100g icing sugar with a little water to make a paste
Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl, and the caster sugar. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.
Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.
If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.
Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C. In winter in Sydney it can be hard to get that temperature, so I usually resort to leaving the bowl near the heating source, and even giving it an extra 30 minutes plus if the dough hasn’t doubled in size.
Make the frangipane while the dough is proving. Put all the ingredients into a food processor and mix. Or you can beat the ingredients together by hand. Either way you want to end up with a smooth paste.
Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.
Smear the frangipane over the entire rectangle of dough. It will look like you haven’t got quite enough, but keep on spreading and you will cover the rectangle.
Drain your boozy raisins and sultanas, and scatter them over the dough. Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough. You should get about 12 slices, give or take.
Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.
Place the tin or tray into a large plastic bag. You will need to make sure you have enough room in your fridge, as you are going to prove the buns in there overnight. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.
When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced. Place a baking tray, or ideally a cast iron pan, in the bottom of the oven, with some water in it, to create steam for your baking.
Remove the plastic bag from the tin/tray and put the buns straight from the fridge into the preheated oven. Bake for 20 minutes or until the buns are risen and a deep golden brown.
Remove the buns from the oven. Warm the golden syrup to make it spreadable – 30 seconds in the microwave on low, or gently heat in a saucepan.
While the buns are still still warm, brush all over with the golden syrup. Be generous! You want the buns to be really sticky!
Pull the buns apart, and eat while warm – they are truly delicious and moreish. Or wait till they are cool, and drizzle over some icing. Make the icing by adding water, a teaspoon at a time, to the icing sugar, until you have a paste that you can drizzle over the buns – not too thick but not too runny.
An easy way to drizzle is to put the icing in a zip lock bag and snip the corner off. You can squeeze the icing out of your makeshift piping bag.
Or even easier – dip a fork in the icing and drizzle straight over the buns!
Whether you eat warm or at room temperature, ice or not, these buns are super yummy. They keep for a couple of days, and also freeze well.
But best eaten on the day!
Everyone is baking in the isolationist era of 2020, and many people are mad for sourdough bread. I’m all in favour – I have lots of recipes for sourdough on this blog and I would encourage anyone to have a go!
If you make sourdough, you inevitably end up with left over starter. There are lots of things you can make with it, from enriching ordinary yeast breads, to making crumpets and making muffins.
Here is a recipe for muffins using leftover starter. I blogged it last Easter, but actually, while it has Easter flavours, it would be delicious at any time, so here it is again.
These super simple muffins are full of fruit and spices, plus the added bonus that they are dipped in cinnamon sugar to give a donut crunch on the top!
I’ve called them sourdough muffins, because of the left over starter in the mix. It certainly adds to the flavour, but you can just as easily make lovely muffins without the sourdough starter. You don’t need to add anything extra to the mixture, if you leave out the starter, you will just have slightly less mix.
If you make the mixture with the starter you’ll get 15 or so muffins. Without the starter you would probably get 12 muffins. That’s using a regular muffin pan. So obviously if you make 15 you’ll need a second pan or you would need to use the pan twice.
However, this mixture keeps really well in the fridge for a couple of days, so you can bake as many or as few muffins as you like and keep the remaining mixture in the fridge!
1 cup sultanas and raisins
1/3 cup of rum/sherry/port or any liqueur
2 cups plain flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking sofa
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup sourdough starter
1/4 cup milk
2 large free-range eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup golden syrup
For the topping
20g melted butter
2 tablespoons caster sugar
1 tablespoon cinnamon
Soak the sultanas and raisins in the rum/sherry/port/liqueur for half an hour or more, if you have the time.
Preheat the oven to 180 degrees C. Grease the holes of a regular 12 cup muffin pan.
Combine the dry ingredients in a mixing bowl. In a second bowl, beat together the starter, if using, and the milk, eggs, oil, honey and golden syrup. Blend the wet ingredients with the dry, taking about 20 seconds. Gently stir in the fruit just until blended.
Fill the holes of the prepared pan two-thirds full. Or fill a little higher if you like muffins that have a “muffin top”!
Bake the muffins for 15-20 minutes, until a skewer inserted in the center comes out clean. I check after 15 minutes. Ovens are variable, so you need to keep checking for doneness.
When the muffins are clearly cooked, remove the muffin pan from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the pan.
Put the melted butter in a small bowl, and mix the caster sugar and cinnamon on a plate. While the muffins are still warm, dip the top of each one in butter and then in the sugar/cinnamon mixture.
Serve warm or at room temperature. Great with your isolationist morning tea or coffee!
Strange times, strange world. It’s 1 April 2020 and definitely not April Fools’ Day. Life is too serious for jokes. But one good thing is happening, people all over the world are enjoying cooking at home, and “from scratch”.
There is a renewed interest in baking your own bread. That’s great! Bread making is a wonderful skill, so satisfying and therapeutic. You can practise mindfulness when kneading a loaf!
But yeast is in short supply (unavailable for me currently), as would be bakers raid the stores to get supplies for making bread.
The good news is you can make brilliant bread without commercial yeast, if you embrace sourdough, the ancient and enduring method of turning flour and water into a risen loaf.
So I thought I would put my sourdough recipes into one post, or at least the links to the posts. I have been refining sourdough making over the last few years, and I am now confident, actually quite chuffed, with the bread I bake today.
I should mention that everything I’ve learnt about sourdough has been through the books of breadmaker James Morton: Brilliant Bread, Shetland:Cooking on the Edge of the World and his latest book Super Sourdough. The latter, in particular, is an excellent guide to sourdough bread making.
Another thing to mention is that to make sourdough bread you need a sourdough starter. But it’s not as daunting as it looks, and I give plenty of instructions in the posts.
Here are 3 links to my sourdough journey. All are good recipes and procedures to make sourdough. I think Sourdough, Ultimate Bread is the best. It’s the most recent, and has some good tips and tricks, particularly in proving and shaping bread.
Here are the links. If you’re in home isolation and want to make bread, give sourdough a go. You won’t regret it!
1. Sourdough, Ultimate Bread: https://thequirkandthecool.com/2019/12/05/for-the-love-of-sourdough/
2. Shetlandic Sourdough: https://thequirkandthecool.com/2019/08/10/shetlandic-sourdough/
3. Simple Sourdough: https://thequirkandthecool.com/2015/08/01/simple-sourdough/
Looking back over my blog there are several posts for granola. I love eating homemade granola – you know exactly what’s in it. Important if you don’t want added sugar. The recipe, or rather procedure, is super easy and quick. I make it every few weeks. The granola keeps well too, in a jar with a good seal like a clip top jar.
So here’s the granola recipe once more. And it’s another food staple that you can rustle up if you’re staying at home in isolation.
I usually add a variety of dried fruit like sultanas and raisins and apricots. This time I added my own version of raisins, black grapes that I dried in the oven. I had some grapes that were past their best, and reluctant to throw them out, I stuck them in the oven on a baking sheet at a very low temperature. Of course ordinary raisins are just fine! I did something similar with figs too. A quick how-to for the dried grapes and figs at the end of the recipe. I also threw in some some glacé orange slices left over from Christmas. This time I didn’t add seeds, however I have included them in the ingredients.
The proportions in the granola are really up to you. The quantities here are a guide only, feel free to add more or less of something to taste. And add different cereals, fruits, nuts or seeds to taste too!
2 cups of rolled oats
1 cup of any cereal you have in the cupboard eg weetbix, corn or bran flakes
1/2 cup of salted nuts like macadamias, cashews, walnuts, hazelnuts
A handful of mixed seeds like pepita, linseed, sesame
1/3 cup of honey, warmed with 1 tablespoon of water to pouring consistency in a microwave
1/2 cup of any dried fruit – dried grapes, figs, sultanas, raisins, apricots, cranberries, or even glacé fruit
Pre-heat the oven to 140 degrees C. You could try 160 degrees C for a quicker toasting but be careful you don’t burn the mix. Line a large baking tin with baking paper. You need to be able to spread the mix out so that all the mix is exposed to the heat.
Mix the oats, cereal, seeds and nuts together in a large bowl. Loosen the honey before microwaving with the water to make it more runny and easier to mix. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively.
Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.
Bake in the oven for 20-25 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!
Let cool for 5 minutes then add the fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!
Delicious with Greek yoghurt, milk or almond milk, or sprinkled over a big bowl of fresh fruit like stone fruit or berries.
Dried grapes are rather like muscatels in that they are more juicy than raisins. I guessed that drying grapes in the oven would work – and it did!
Take any black grapes you have that are just past their best. Pull individual grapes off their stalks or you can leave a few on stalks if you want. Lay the grapes on a baking sheet lined with baking paper. Put the baking sheet into the cold oven, then turn oven to 100 degrees C. Bake until the grapes have not completely dried out, but are looking more like raisins. This process should take about 4 hours, but you can decide just how dehydrated you like your grapes.
Store in an airtight jar. You can use them in granola, or as part of a snack mix, or lovely with cheese.
Dried figs are easy to do too. Again, I use figs that are past their best. Cut them in half and place the halves on the baking sheet. Drizzle just a little bit of honey over each half. Bake in the same way as the grapes.
Sydney in summer, January 2020. And what a summer. The drought and the bushfires dominate the literal and emotional landscape, as we swelter through hot, hazy and humid days.
Despite these conditions, there is still amazing summer fruit in abundance, to bake, preserve or simply to devour fresh as an antidote to the heat.
I love stone fruit in high summer. I’ve been jam making with apricots and with blood plums, fantastic for their rich ruby red colour.
I made muffins a while back with yellow fleshed plums, using my current go-to muffin recipe adapted from Matt Stone’s The Natural Cook Maximum Taste Zero Waste. Here is the recipe from 2018.
This recipe celebrates plums, baked in the muffin mixture and also as plum pieces on top of each muffin, but you could just as easily make it with other stone fruit – apricots, peaches or nectarines.
2 free-range eggs
140g raw sugar
1 Granny Smith apple unpeeled and grated
1 plum, diced
75ml vegetable oil
10-12 pecans, chopped (optional)
150g plain flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt
3 plums, cut into segments, to decorate
A few pecan halves, to decorate (optional)
Whisk the eggs together in a large mixing bowl and when the mixture is foamy, slowly pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size.
Whisk in the apple, diced plum and oil. Stir in the chopped pecans, if using. Use a spatula to gently fold in the flour, baking powder, cinnamon, ginger and salt.
The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. Even leaving the mixture for a few hours in the fridge is beneficial.
Preheat the oven to 170 degrees C fan-forced, 180 degrees C non fan-forced.
Grease a standard muffin tin and line 6 holes with squares of baking paper. Spoon in the muffin mixture, adding as many plum segments as you like on top to decorate, and pecan halves, if using.
Put the muffin tin in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there, using a skewer to check if cooked. From my experience, in my oven, they take about 20 minutes.
Remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin and place on a wire rack. I leave the baking paper on as the muffins are easier to store.
Serve warm or at room temperature. Great on their own, as they are so moist, but also good with butter, or Greek yoghurt and a drizzle of honey.
There’s always a dilemma when making sourdough, that is, what to do with left over starter. I often add sourdough starter to baking with man-made yeast, for added rise and that extra sourdough flavour.
Making sourdough crumpets is another favourite. There are recipes that suggest only using starter, with bicarbonate of soda added of course. Having tried these recipes, I’m not a fan of the resulting intensely “sour” flavour of the crumpets.
So I have experimented with a few versions and have come up with a recipe that is now my go-to crumpet recipe. In fact it’s easier than ordinary recipes involving man-made yeast!
The quantities are simple: equal amounts of strong flour, sourdough starter and water, plus a little salt and sugar and the bicarb. No proving or waiting involved. And the result is beautiful, flavoursome, dense crumpets complete with those crumpet holes!
200g strong flour
200g sourdough starter
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon bicarbonate of soda
2-3 tablespoons butter for cooking/greasing
You will need a fairly large frying pan for the recipe plus crumpet rings. I used to use silicone egg rings until I invested in proper metal crumpet rings. The egg rings are fine, but I do like the stability of the metal rings.
Mix the flour, sourdough starter and water to a smooth paste. Add the salt and sugar and mix again. Add the bicarb. At this stage you will see some bubbles from the bicarb reaction. I get varying degrees of bubbles but I find that the crumpets still do their thing even when there are less bubbles.
Add a tablespoon of butter to the pan and melt over low heat. Once the butter melts, use a pastry brush to carefully butter 4 crumpet rings. I use this method as it saves on melting butter separately. Add another tablespoon of butter, turn up the heat to medium and leave the rings in the pan to heat up.
Now it’s time to cook the crumpets. Several important things to remember. Clean the crumpet rings in between cooking and butter again, otherwise the crumpets are in danger of sticking. Fill the crumpet rings half to three quarters full. Half for a traditional size crumpet and three quarters for a whopper size. I like my crumpets thick but I’ve learned from experience that filling the rings with too much mixture means the crumpets spill over the top and quite frankly end up so thick they don’t fit in the toaster!
Cook the number of crumpets that can fit in your pan. In my case, I can cook three at a time. I’ve always got the fourth ring ready to go with more mixture. Keep on cooking until you’ve used all the mixture. I usually get 6-9 crumpets from a mixture.
Fill each ring with the required amount of mixture and leave for a good 6-10 minutes to cook. The crumpets should rise and have almost cooked through. Remove the rings with tongs and flip over. The crumpets should be brown underneath. (If you can’t remove the rings don’t worry, turn the crumpets over in the rings and then remove the rings once cooked.)
Cook for a couple of minutes on the second side until brown. Remove from the pan. I find that the crumpets don’t all cook at the same rate so I remove them at different times.
Use the remaining tablespoon of butter as necessary to butter the rings for the next round of crumpets and also to add a little more butter to the pan as you cook more crumpets.
A word on holes. When you cook the first side, after a few minutes you will see the trademark holes forming on the top. The holes develop and pop as the mixture dries out.
I give the holes a helping hand, by popping the emerging holes with a skewer. I think this is quite acceptable as the ultimate aim in having holes is to allow more butter to be absorbed!
The crumpets, as is traditional, need to be toasted. Don’t be tempted to eat them untoasted just because they are freshly made!
I make these crumpets whenever I have left over starter after bread making and sometimes I top up my starter just to make a batch of crumpets.
They also freeze beautifully – I always have a few packs of crumpets ready to unfreeze and then toast.
I serve them with lots of butter and good quality honey or jam. In the photos I served them with my homemade strawberry conserve, recipe here.
If you’re a dedicated sourdough bread maker, this is the perfect recipe to use that precious starter you have worked so hard to develop and want to put to good use.
I’m a sourdough evangelist. And I will preach to anyone who will listen – to which my friends will testify!
The power of natural yeast to change flour and water into a beautiful, intense flavoured loaf of bread is a wonderful thing. I began baking sourdough bread a few years ago, but this year I have embarked on a journey to develop my skills and come up with the perfect loaf. Of course, there’s no such thing, but every loaf has its value and provides a lesson in what works and what can be improved.
I make a lot of sourdough bread, and I’ve come a long way in my journey. So I thought it would helpful to write up my current sourdough process. I hope that readers of this blog will enjoy this latest account, and perhaps will be inspired to make their first – or next – sourdough loaf.
And here I should say that I have developed my sourdough skills through reading and following the procedures, advice and hands on experiences of the baking doctor James Morton. He is the high priest of sourdough, and his latest book Super Sourdough (Hardie Grant Publishing) is an instruction manual and bakers’ bible in one.
It’s also full of commonsense and incredibly helpful advice and excellent recipes. I really recommend it.
Here is the sourdough process that is producing well risen, beautiful tasting and relatively consistent loaves for me, based on the James Morton method.
An important aspect of making sourdough is the baking component. I use the cast iron pot method, of which much has been written, particularly on the internet. The principle seems to be that baking the bread inside a pot creates steam which helps the bread to rise.
A note on a sourdough starter. I’m including a method suggested by James Morton that has worked for me. My starter is incredibly active and makes my dough rise really well. There are many methods around for starters, and I don’t claim to be enough of an expert to say definitively which ones are best.
Put 100g wholemeal flour and 100g fruit juice into a glass jar and mix. Leave for about 5 days or until it develops lots of bubbles. Feed with equal amounts of flour and water, at least as much flour as is already in the jar. After the first feed, you will need to discard some starter, to maintain a reasonable size starter in the jar. The starter can be used to make bread once it consistently grows in size after being fed.
If you’re not making bread everyday, and therefore using up starter, you can store the starter in the fridge and feed once a week.
450g strong flour
150g sourdough starter
325g tepid water
Measure the flour into a large bowl. Add the sourdough starter and the water. Don’t add the salt just yet. Mix very roughly just enough to incorporate the ingredients.
Cover and leave for 30 minutes so the mixture can autolyse. I use a clear plastic shower cap as a cover, as it fits nicely over most sized bowls. A plastic bag is fine too.
Knead and Prove
Add the salt to the mixture. Now you can choose to knead the mixture using a dough hook in an electric stand mixer, knead by hand or use the stretch and fold method, essentially a no knead way of developing gluten in the dough. If you want to knead by hand, that’s fine, but I don’t, so I won’t describe here. There is plenty of information out there about ways of kneading!
If using a mixer, mix the dough for 6 minutes on the lowest speed, then 4 minutes on the next speed up. The dough should be lovely and stretchy, and pass the windowpane test if you pull and stretch a small section – it should be translucent. Cover the bowl again and leave the dough in a warm place to prove for about 4 hours. The advantages of this method are less work and you can leave the dough alone for the 4 hours.
The stretch and fold method is great if you don’t want to knead and if you haven’t got an electric mixer. Remove the cover from the dough. You need to wet your fingers for this method, to stop your fingers sticking to the dough. Gently grab one of the edges of the dough and fold over into the middle. Repeat, turning the bowl around so you have lifted up all of the dough and folded into the middle.The dough should start to feel stretchy. Do this stretching and folding of the dough about 4 or more times, covering the bowl again after each stretch and fold. The whole stretch and fold method should be done over 4 hours.
After the first prove of 4 hours the dough should have increased in size by at least 50%.
Now comes the interesting part of the process for, getting the dough into a shape that can then be shaped for baking. I was very nervous of pre-shaping initially, now its my favourite part of bread making!
Carefully remove the dough from the bowl with help of a dough scraper onto an unfloured work surface. Definitely no flour needed! I use an oversized wooden board, but a bench top will work too. The dough will be stretchy, and quite delicate, so no rough treatment. Slide the scraper underneath the dough, lifting it from underneath. You will feel the scraper catch the dough as it lifts it up. I try not to remove the scraper, just move it round all of the dough in a circle. Sometimes the scraper sticks, and you need to pull it out, remove the sticky dough, and then go under again, but the more you move around the dough, the tighter the dough becomes and the less likely to stick. Do this circular movement with the scraper a few times until the dough forms a round, wobbly ball that roughly holds its shape. Leave for 20-30 minutes to let the gluten relax.
I shape my sourdough loaves to fit the 2 cast iron pots I bake in. One is round, perfect for a boule shape. The other is oval, which is fine for a batard shape.
It’s important that you are super careful with the shaping. The dough is delicate and you don’t want to damage the dough you have worked so hard to develop.
For a round boule: put the pre-shaped dough onto the work surface, lightly floured. Imagine the round of dough is a clock face. Take one edge of the dough at 12 o’clock and gently pull towards you, and fold into the centre of the dough. Move the dough around to 3 o’clock and pull and fold again. Move to 6 o’clock, then 9 o’clock, pulling and folding. Do this process a few times until the dough feels tight and a little bouncy. Turn the dough over. Scoop the dough into curved hands and rock the dough backwards and forwards, until the dough feels tight and smooth.
For a batard: put the pre-shaped dough onto the work surface, lightly floured. Imagine the dough is sort of square shape. Take the two sides of the square shape that are opposite each other and gently stretch away from each other. Fold these stretched bits over each other in the centre of the dough. Turn the dough round 90 degrees and do the same with the other two sides of the square. Now that you have folded the 4 sides of the square, fold 2 of the opposing corners in the same way, and then fold the other opposing corners. Take any side of the dough and roll up like a Swiss roll. Press the seam to seal.
For either shape, carefully move the dough into a proving basket, round or batard shaped, with the smooth side of the dough on the bottom and the seam side on top.
While you can prove your dough for 2-3 hours at room temperature, I advocate the retarded or fridge prove, and this method serves me well. Leave the dough at room temperature for an hour then place in the fridge for 8-12 hours. Doing this at night works well as it allows you to bake your bread first thing the next morning.
Score and Bake
For the pot method, pre-heat your oven to really hot – 250 degrees C. Put the pot in when you begin to pre- heat, and leave for 20-30 minutes. The pot will certainly be really hot after half an hour – and perhaps this is a waste of energy – but I sometimes want to be completely sure the pot is hot, so I go the extra 10 minutes.
Turn your dough out of the proving basket onto a thin flat baking tray or peel, well dusted with semolina. The pretty side of the dough is now on top. Open the oven and carefully take the lid of the pre-heated pot off. You can then slide the shaped dough into the hot pot.
At this point you can score the dough using a lame or razor blade or sharp knife. For a boule, scoring with a cross is good, however, I sometimes score with 2 parallel slashes, giving the bread more of an oval shape. For a batard, score with 1 or 2 long cuts down the length of the dough.
Pop the lid back on the pot and close the oven door. Turn the oven to 220 degrees C or 200 degrees C fan-forced. Bake for 20 minutes, then remove the lid and bake for a further 20-30 minutes with the lid off. I have experimented endlessly with this latter cooking time, and have come to the conclusion that 20 minutes gives a lighter brown loaf, softer in the middle, while 30 minutes gives a richer, browner loaf not quite as soft.
Remove the bread to a wire rack or board and leave to cool for an hour before cutting.
That’s it. I have tried to explain what works for me. There are infinite variations on the how-to of sourdough bread making. This is just one method. I can only encourage you to try this method, or any other, to discover the joys and pleasures and the huge satisfaction of turning flour and water into a magnificent loaf of bread.
My last two posts have incorporated marmalade because once I’ve made a batch I just have to use it in my cooking! My Marmalade Bread and Butter Pudding and Blueberry and Marmalade Tea Cakes are more delicious because of the addition of Ruby Sunrise Marmalade.
I’m a huge fan of marmalade, and I’m always willing to try different citrus fruits in search of something a little different. I have to admit though, that my traditional marmalade using seville oranges, is not as good as some of my other marmalades and jams. Seville orange marmalade is clearly a work in progress..
Ruby Sunrise Marmalade is so named because of its rich orange-red hue, a little like a beautiful Sydney sunrise. It’s surprisingly simple – just three different kinds of fruit – blood orange, ruby grapefruit and mandarin. I only make small quantities at a time, so this batch was made with one each of the blood orange and grapefruit and two mandarins.
Great with toast, or adds a touch of tangy citrus to desserts.
1 ruby grapefruit
1 blood orange
3 mandarins (thin skinned preferable)
Water to cover fruit
Cut the grapefruit in half. Using a vegetable peeler, remove as much of the peel as you can from the fruit minus the pith. Cut the thick pith from the grapefruit halves and discard. Chop the flesh into segments.
For the blood orange and mandarins, chop the fruit into segments, peel and pith included. Remove as many pips as you can.
Put all the fruit into a heavy bottomed saucepan.
Cover the fruit generously with water, making sure you have enough in the pan so that the fruit does not boil dry. Bring to the boil and simmer until the fruit is tender. This should take from between 30-45 minutes.
Measure the pulp and the remaining liquid. Return to the pan adding 1.5 cups of sugar for every 1 cup of pulp. Bring to the boil, making sure the sugar is dissolved. Cook until setting point is reached – 20 to 30 minutes. I use the saucer test* to check for setting point. Leave for 10 minutes before stirring gently. Pour carefully into sterilised jars and leave to cool.
* Testing for setting point
Take the saucepan off the heat and allow the bubbles to subside. Take out a small saucer previously placed in the freezer, and spoon a little liquid onto the saucer, then return to the freezer for 1 minute. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for a few more minutes (maximum 5 minutes) before re-testing. Repeat until setting point is reached.
With spring very much in the air in September in Sydney, the produce that is available in fruit and vegetables is amazing. We are seeing in particular lots of early summer berries, and at great prices too. The markets are full of big juicy strawberries and punnets of oversized blueberries, with both kinds of berries going for a song. So delicious, so tempting!
September is the also the season for blood oranges, and I have been buying these to cook with, or just to eat, as I love their ruby red fresh and intensely sweet juice.
With so much lovely produce on hand, I have been jam making madly! My current favourite jam I call “Ruby Sunrise”. It’s a marmalade made from blood orange, ruby grapefruit and mandarin. It’s got a great colour and that blood orange tang. Recipe to be posted soon!
These little tea cakes were just an excuse to use my Ruby Sunrise marmalade and to make a rich sticky blueberry compote, to adorn those little cakes.
The tea cakes are made from my go-to easy cake recipe featured in the last post – Yoghurt Cakes with Middle Eastern Flavours. This is such a great recipe as its easy to make in the food processor, the cakes turn out really well and they are light and moist.
I halved the quantities from the original recipe this time. I got 5 good sized tea cakes baked in my popover moulds. I could have got 6, if I’d gone a little smaller. If you used ordinary muffin moulds, I think you could get 6-8 little cakes from the mixture. Or you can use the original recipe quantities if you are cake making for a crowd.
125mls canola or vegetable oil
165g caster sugar
1 free-range eggs
140g Greek yoghurt
150g self-raising flour
1 teaspoon orange blossom water (or vanilla extract or almond essence if you prefer)
1 quantity blueberry compote
2 tablespoons any good marmalade
Preheat oven to 170 degrees C fan forced. Grease and flour whatever moulds you are using – popover or conventional muffin tin.
Place the oil, caster sugar and egg in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in the orange blossom water to the mixture.
Pour the mixture into the popover or muffin moulds.
Bake for about 20 minutes or until a skewer inserted into the centre comes out clean. If you’re cooking in muffin moulds, you might like to check after 15 minutes.
Remove from the oven, and cool for 10 minutes then turn out the cakes onto a wire rack to cool completely.
Spoon over some blueberry compote and some marmalade onto each cake while they are still warm. The quantities are up to you, but a good teaspoonful over each little tea cake seemed about right to me.
To make the blueberry compote:
Place a punnet of blueberries (125g) in saucepan with 3 tablespoons of sugar and 2 tablespoons of water. Stir gently till the sugar dissolves. Simmer for a few minutes only until the some of the blueberries have broken down, the compote is slightly reduced and is thick and syrupy.
Serve the little tea cakes more Greek yoghurt, or cream, with a spoonful more of the compote or marmalade if desired.