Learning Objective
In this recipe you will learn how mushrooms are immune boosting, and how you can add them into your tinned sourdough bread easily.
Makes: | 2 x 900g |
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Level: | Beginner |
Diversity Score: | 6 |
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Baking is often about being in the moment. This immune boosting button mushroom sourdough loaf is very much in the moment and also of the moment with it's immune-boosting addition.
I've made this sourdough mushroom loaf as a tin loaf, because it is quick and easy and you can easily make several to share with family and friends, (be sure to read The Sourdough Exchange for important advice on sharing home-baked loaves during the coronavirus pandemic). This sourdough mushroom loaf is based on the classic retarded dough formula and I've incorporated button mushrooms specifically because they are powerful allies in boosting immunity. They are also humble, quick to grow and add an unctuous and umami flavour and texture to this loaf. You can substitute them for dried shitake mushrooms if you can't find any fresh mushrooms.
All over the world students are getting in touch to say that they cannot buy flour. Although the flours I have recommended have about 13% protein and the Gilchesters wholewheat is not as strong...it is in BLENDING them that you get about 12% protein and an open crumb. But right now, as long as you don't use self-raising flour, most flours will make a reasonable crumb. The tin also supports gluten structure and will mean you can bake several loaves at once in the oven.
Equipment
- Medium bowl for mixing leaven
- Clean tea-towel, wax cloth or shower cap
- Large mixing bowl
- Dough whisk
- Dough scraper
- Sieve or colander
- 2 x 1kg loaf tins (2lbs)
- Greaseproof paper & butter to line
- Pan with hot water in placed at the bottom of your oven
- Wire rack
Tin Size
- 900g (2lb) loaf tin, measuring 25 x 13 x 8.5cm OR 9 x 5 x 3 inches (USA)
Suggested Starter
White
Hydration
73%
DDT
26°C (79°F)
Flours
To Ferment Your Dough
For The Dough
- 200g starter (2nd build)
- 750g water
- 800g strong white flour
- 200g stoneground wholegrain flour
- 5g diastatic malt powder (optional)
- 20g fine sea salt
- INCLUSIONS
- 800g button mushrooms, washed & cooked in a tablespoon of butter with 2 crushed garlic cloves and 1 tablespoon of soy sauce (optional)
- EXTRAS
- Butter or ghee for greasing tins
Baking Time
1 hour plus an extra 5-10 minutes depending on your preferences
Bake At
220C/428F then drop to 190C/375F to bake
Tutorials
Step | Timings |
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Refresh starter 1st Refreshment | 9pm Day 1 |
Refresh starter 2nd Refreshment | 8am Day 2 |
Download sourdough schedule & plan your bake | 6pm Day 2 |
Grease and line both loaf tins. Weigh ingredients. | 8.45pm Day 2 |
Mix 700g of the water, starter, salt & flour (yes add the salt!) | 9pm Day 2 |
Autolyse | 9.15pm Day 2 |
Cook mushrooms, leave to cool | 9.15pm Day 2 |
Bassinage 50g (2 x 25g) add the water in slowly. Or use leftover mushroom liquid if any. | 9.30pm Day 2 |
Divide dough, place in tins, add mushrooms (dot around the tin) | 9.45pm Day 2 |
Cover & leave on the table overnight | 10pm Day 2 |
Bake at 220C - drop to 190C as you put into the oven | 8am Day 3 |
Analyse & recalibrate to adjust for next time you bake | on eating |
Guidance, tips & techniques
Mushrooms are well known for their immune health properties. They contain beta-glucans, composed mainly of beta-D-glucose, which are known to modulate the immune system (help it to work properly, as opposed to boosting it). Beta-glucans also have antiviral properties. Mushrooms also contain good levels of selenium, and button mushrooms in particular are one of the few non-animal sources of Vitamin D3. Both selenium and vitamin D3 are well known for their immune benefits. Research has also specifically shown that consuming 100g of white button mushrooms daily increases our production of Secretory immunoglobin A (SIgA) This is the first line of defence for mucosal immunity in our bodies, and therefore vital for reducing the risk of infections.
This is an ambient overnight sourdough tin loaf
Method:
Day 1
9pm – Refresh starter 1st build
Day 2
8am – Refresh starter 2nd build
8.45pm – Grease and line both loaf tins. Weigh out ingredients.
9pm – mix 700g of the water with the starter, flour & salt. Mix well.
9.15pm – leave to autolyse for 15 minutes. Meanwhile prepare mushrooms – gently saute in butter, garlic and soy sauce (optional) for a few minutes Leave to cool to ambient temperature. Drain but retain liquid, if there is any.
9.30pm – add the remaining 50g bassinage water to dough incrementally in 2x 25g amounts, allowing the first 25g to fully absorb before adding more. NB. If you have leftover liquid from the mushrooms you can use 50g of this instead.
9.45pm – divide the dough and place each piece in each tin. Dot the mushrooms across the dough.
10pm – cover and place on the table overnight – please note that this loaf does not need to go in the fridge.
Day 3
From 8am onwards – preheat your oven to 220C/428F for at least half an hour. Place a tray or pan with hot water in at the bottom of your oven. Drop to 190C/375F as you put the tins into the oven to bake. Bake for one hour or until golden brown. All ovens are different, so check your loaves until they are a colour you are happy with. If you like your crust soft take them straight out of the oven. If you prefer a crunch turn the oven off and leave your loaves in the oven as it cools for about 10 minutes.
When cool enough to handle, tip loaves out and leave to cool on a wire rack.
Serve – always slice when cool. Serve with anything you like… but it does go very well with blue cheese!
If you consume 200g of this loaf a day you should also be eating the recommended amount (100g) of mushrooms
Storage – wrap in a clean tea towel to store
Tips – you can add more mushrooms if you have more. You can also, of course, use any type of mushrooms. All mushrooms support the immune system.
Learning Outcome
You will be able to use this recipe when you feel that you or your family are in need of boosting your immune system. There is something to be said about the fact mushrooms are in season just as the cold and flu season come in.
It's lovely way to change your bread and apply the understanding of the study in this recipe.