Friday, July 2, 2010

Sourdough Bread

This is one of the breads in my list which i wanted to try. Before going to the recipe, i would like to give a brief introduction about sourdough, if you are new to sourdough, keep reading or just skip this part and go directly to the recipe.

Sourdough Introduction:
Sourdough breads can be made from either a natural leaven or a yeasted starter. Most natural sourdough cultures can be turned into a starter within about 5 days. Flour and water are the basic ingredients, but other ingredients may be added to encourage the fermentation like honey, malt extract, soured milk, ground cumin or even a little baker's yeast.
The French term of this flour and water mixture is a chef. The chef is left to ferment for 2 to 3 days, which brings about a lactic acid action, giving rise to the basic sour flavour. Once this dough is slightly sour and aerated, it is mixed with more flour and water to feed the fermentation process. After another 24 hours it is refreshed again and becomes a natural leavener or levain. This is left to ferment for about 8 hours or more to use in the final bread dough.
Bread made by this method will taste  slightly sour and will have a dense moist crumb. It also keeps for a long time.
Coming to the recipe now, although sourdough bread keeps for a long time, the one i made is stuffed with meat, so it can be kept only for a day. For vegetarian option you can avoid meat and make only bread or stuff some sweet or vegetarian stuffing.
Ingredients:
Dough:
For The Starter:
White Bread Flour- 175 g/ 1 1/2 cups
Water- 200 ml
Dried yeast- 1/4 tsp
For The Dough:
White bread flour- 280 g/ 21/2 cups
Dried yeast-1 tsp
Olive oil- 3 tbsp or 45 ml
Water- 100 ml
Salt-1 tsp
For The Topping:
Few sweet corn
Nigella seeds( optional)
For The Filling:
Minced meat -250 g
Ginger garlic paste- 1 tsp
Chilli powder-1/2 tsp
Garam masala- 1/4 tsp
Coriander powder- 3 tsp
Sweet corn- 1 can
Onion-1 small sized finely chopped
Tomato paste- 1/2 tbsp
Salt as required
Oil- 1/2 tbsp
Method:
Start preparing the starter the previous day since it has to ferment for one whole day. Mix the starter ingredients together in a large bowl, cover it and leave it in a room temperature. Leave the starter to rest for minimum 24 hours. 
The next day take your starter sprinkle with flour, salt, oil and water. Knead it together to make it into a dough. Cover and leave it in a warm place to rise until it's doubled in bulk.
Meanwhile prepare the stuffing. Heat the oil in a pan, add onion and ginger garlic,saute until onion becomes translucent. Now add the meat and stir well. Add the spices and tomato paste, mix well, cover the pan and  cook until the meat is cooked and water is dried completely.
Finally add the sweetcorn, reserving a few for the topping. Mix the sweet corn well with the meat. Add salt to taste. Switch off the flame and let it cool down.
Preheat the oven to 190 degree celsius. Take the risen dough, punch the air back. Divide the dough into two rounds. Roll out one dough into a circle of 15 cm diameter. Place the filliing the middle. Roll the other dough to the same diameter. Place it on top of the filling. Seal the edges. Sprinkle the sweetcorn and nigella seeds alternatively. Bake it in the preheated oven for 40 minutes or golden brown on top.
Serve the bread warm with salad and garlic sauce.








28 comments:

Sreelekha Sumesh said...

Interesting Recipe.looks very tempting!

Rach said...

Very nice. Great idea of filling!

Mrs.Menagasathia said...

ரொம்ப நல்லாயிருக்கு...

suma said...

Interesting info on sour dough...haven't made bread successfully yet..

Adventures in Domestic Cooking said...

This bread, oh my, how wonderful!

Pari said...

Hi Umm, very well explained dear, I must try a veg version with this.

Priya (Yallapantula) Mitharwal said...

Ayeesha, that is one beautiful looking and wonderfully baked bread/bun :)

Sanyukta Gour(Bayes) said...

looks cute and perfectly baked...loved the filling(love veggie stuffed sourdoughs though).yummm

Mina Joshi said...

I love sour dough bread but never knew how it is made. Now I know. Great idea to fill it too.

simply.food said...

Never made this bread at home.Yours looks perfect.

PranisKitchen said...

u r a perfect baker.. how many cakes breads u r introducing this looks really delicious the filling is superb

Priya said...

Woww wat a fabulous bread with interesting filling...scrumptious bread Umm..

Raina said...

Wonderful recipe. It reminds me of shepherd's pie which I love. I have always wanted to make sourdough bread. Thanks for the info and recipe:)

Reshmi said...

guruvey !!! thats indeed a wonderful bake :)... heard that sour dough and rye flour makes a good combination....rye flour is known as "Roggenmehl" here (just incase if u want to know :)

Rosa's Yummy Yums said...

Great bread! I love that filling. So scrumptious! <3

Cheers,

Rosa

Premalatha Aravindhan said...

very interesting bread!i like the filling,too gud pictures...

Chow and Chatter said...

wow this bread is amazing love the meat in the center, thanks so much for stopping by my blog will follow along to see your other creations lol

Rebecca

TREAT AND TRICK said...

Looks delicious especially love the filling....

Krishnaveni said...

beautiful bread...fantastic

Hamaree Rasoi said...

Oh lovely filling ...You are great dear...

Deepa

Hamaree Rasoi

Aruna Manikandan said...

Love these stuffed breads, looks awesome and very tempting dear :-)

divya said...

Interesting Recipe.looks very tempting!

Priti said...

Looks so gud..interesting recipe..

Mary said...

Your bread looks delicious and the background information you provided was most appreciated. I hope you are having a wonderful day. Blessings...Mary

Vidhya said...

wonderful recipe and great filling!

Yasmeen said...

Love the hearty stuffing :D

Umm Mymoonah said...

Thank you for each and everyone who spend your precious time to visit my blog and leave your valuable comments.

Niloufer Riyaz said...

interesting bread recipe. never tried a sour dough bread

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