Today's Sourdough Recipe ====================
LEVAIN * 100g Starter * 200g Rye Flour * 150ml water * 2 tsp salt
BREAD DOUGH * 250g... probably wholemeal flour? Maybe just pure rye flour? Maybe a hybrid mix? I haven't decided yet * 1 tsp Dove Farms dry yeast * 2 tsp Caraway Seeds * 2 tbsp organic honey (no anti-fungal agents) * 2 tsp salt * 200ml water * 50g pumpkin seeds, if I have any left * 40-50g butter
METHOD =======
LEVAIN (Tonight) 1) Mix the starter, rye flour, water and salt together to make smoothe mixture 2) Cover and place in the oven (with the bulb turned on but not the heat) overnight to rise.
DOUGH (Tomorrow Morning) 1) Mix flour, salt, and caraway seeds together. 2) Rub in the butter until the mixture has a breadcrumb like structure 3) Add pumpkin seeds and mix 4) Dissolve the honey in tepid water (what does tepid mean? Not sure, but I try to get the water to blood temperature) 5) Add the levain, yeast and honey-water mix until I have the smoothest dough I can 6) Knead the dough for ten mins. Try to use flour this time because oil results in the bread not sticking to itself. Remember to wear an apron so that I can wear these trousers again tomorrow. 7) Let the bread rest for... an hour? Two hours? I'll know once I see it. 8) Knock the bread back, knead it again, then leave it to rise again for 30ish mins. 9) After 25 mins (yes, if you were going through the recipe step by step, it means you now need to master time travel, sorry) preheat the Ninja Foodie to 200 C 10) Oil the cooking pot of the Ninja Foodie without burning myself, and pop the hopefully not too sloppy dough in. 11) Bake in the Ninja Foodie for about 45 mins. 12) Eat the hopefully awesome sourdough boule.