If you’re a regular reader of my blog you’ll know that one of my favourite pastimes is making bread and I’ve featured quite a few different loaves on my blog over the last year. However, there’s one type of bread that I’ve wanted to make for ages but have so far managed to avoid mainly because I lack the commitment!
Sourdough bread is supposed to be much easier to digest, full of nutrients and has a low GI so as I’m currently trying to reduce my carb intake it seemed the perfect time to finally take the plunge. However, before you begin you have to make the sourdough starter which takes around three to four days and thankfully my husband took on this job. Then once the starter is ready you can add the remaining ingredients and start making the bread.
The killer for me though is the proving time. The first prove takes five hours and then the second prove takes up to eight hours, which makes it incredibly difficult to fit around so realistically you have to make this over two days.
We’ve made this loaf twice over the last two weekends and both times we ended up having to get up at 6.30 in the morning to pop it in the oven to bake. This meant the dough was averaging around 12 hours proving time and the end result hasn’t been amazing.
The first loaf was overcooked and the texture of the second loaf was slightly dense and when you consider it takes around five days to make it’s pretty gutting. We’ve now decided to expand our horizon and try a different recipe to see if we have better luck next time. Otherwise it could join American pancakes on the ‘rubbish at’ list.