Mulberry and Aniseed Sourdough Batards
These are simply delicious. The combination of aniseed and mulberries is outstanding. I do appreciate that it is not possible for everyone to get hold of mulberries, so I’d use blackberries as they make a pretty close substitute. I recommend a good British goats cheese such as Innes Brick for a really amazing combination. I use an oblong baker to bake my loaf in.
Equipment:
- A large mixing bowl
- A baking stone or a Dutch oven or Oblong Baker
- A large heatproof pan, a sharp knife or ‘lame’ to slash the dough with
Ingredients:
- 300g water
- 100g sourdough leaven (‘starter’)*
- 500g organic strong white flour
- 10g fine sea salt
- A large handful of mulberries
- 1 tablespoon of anise seeds
- A little Semolina to dust the bottom of the baking surface
Makes 1 loaf
Directions:
Mix (8:00am)
In a large bowl whisk your water and starter and mix well. Add all the flour and salt and mix until all the ingredients come together into a large ball.
Cover with a clean damp cloth and let the dough rest in a cool environment for 2 hours – what bakers sometimes call Autolyse
Fold (10am)
Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat 3 times at 15 minute intervals with a final 15 minute rest at the end.
Shape (between 3pm and 5pm)
Preheat your oven now to 220°C for at least 30 minutes before you are ready to bake. Turn the dough onto your work surface, dusted lightly with flour, scatter the mulberries and anise seeds. Divide the dough into 2, fold the dough over, so the mulberries are inside. Shape lightly into two Batard shapes, keeping the seam of the fold underneath and use your hands to gently pull the dough into the traditional batard shape. Don’t be rough, handle the dough firmly but gently; you don’t want to knock out all the air.
Bake (5pm)
Place your baking stone/oblong baker in the oven and a large pan of boiling water underneath (no need for water if you are using an oblong baker or a Dutch oven.) The hydration helps form a beautiful crust. Dust the baking stone with a fine layer of semolina, which stops the bread from sticking.
Then put your dough onto the baking stone/oblong baker and slash the top with your blade. This decides where the bread will tear as it rises. Bake for 30 minutes.
Turn the heat down to 180°C (and remove the lid if you are using a Dutch oven) and bake for another 8 – 10 minutes. You need to choose just how dark you like your crust but I suggest that you bake until it is a mid brown – it tastes much better.
Storage
Sourdough is really best left to cool completely before slicing and is even better if left for a day to let the full flavour develop.
Once your sourdough has cooled, store in a linen or cotton bread bag, or wrapped in a clean tea towel. Beware of the mulberries staining.
Note: if you don’t like a crunchy crust on your sourdough bread, simply wrap your bread in a clean tea towel whilst it is still warm.
* To make 100g of leaven, use 2 tablespoons of sourdough starter, 50g of filtered water and 50g of strong white flour, mix well and leave, covered on the side in the kitchen in the morning. It will be lively and bubbly and ready to bake with in the evening.