Saving the Daylight from Girl in a Food Frenzy on Vimeo.
As the last of the light fades, I’m reminded of how good we had it in Sydney over the summer. It was a scorcher of a summer, hitting 43C (109F) sometimes and they were those long endless summer evenings which we spent chasing the daylight, with the occasional BBQ or two, or three.
Fast forward only a few days later and suddenly the skies darken from mid afternoon onwards. The garden is happier with just the right amount of rain and the mornings are brighter and clearer. Bonus being when I wake up at 5:30am on those school days, I’ll be able to see around the Figtree in my path a little easier.
Being the beachcombers that we are, my sweetheart and I couldn’t resist one last trip to the surf before those Autumn winds finally take hold of those Sydney shores. A dozy nap by the seaside, a little spot of fishing and always accompanied by a ravenous appetite back home.
Nothing satisfies those sea bellies more than freshly baked bread to accompany our supper and a bit of quiet time as we welcome the fading light…
Light Rye loaf
1/2 cup rye
1/2 cup strong flour ’000′
half packet of dried yeast, approx 3g
two generous pinches of raw sugar
Sprinkle of sea salt
Glug of olive oil,
Warm water as needed.
1/2 cup of rye flour,
1/2 cup of strong flour 000
(Optional, an extra pinch of raw sugar & sea salt,)
Water as needed.
Starter- Mix the dry ingredients together in a large bowl. Slowly drizzle in some warm water until the mixture stirs together.
Bring into a soft ball and stir in a little of the olive oil.
Rest with a layer of cling wrap and a tea towel over & covered. The longer you rest, the more depth and flavour the dough will have.
Preheat the oven to 220C/428F.
Bread dough- Turn out the mixture onto a bench (or board) and gradually add some more rye and strong flour into the mixture, (if you like, add a little extra sugar & salt to balance the flavour too.) It will be quite slack at first but the aim is to work it gently and redistribute the extra flour throughout, this will take some time…
Rest the dough in a large casserole pot this time, with the lid placed on firmly in a nice warm spot. You want to leave the dough to rest for at least 1/2 hr (if not more.)
Bake with lid for first 25-30 mins to encourage steam in the rising, then remove the lid for last 15 mins.
Turn out bread carefully from the casserole dish and rest on the rack with oven turned off, for 1/2 hour to dry out the crust. You can also place a wooden spoon into the door handle so any escaping steam doesn’t linger and make the crust soggy.
Serve with lashings of butter & enjoy!
Like this, you might want to see:
Honey Bread with 24hr Biga starter
The plastic bag bread aka cheat’s sourdough