Making sourdough pide

I've been playing around with my bread making a bit this week. I read a thing about maintaining the starter and it made sense to me so I've done that. Basically you just grow a very small starter and then keep it in the fridge and build it up when you need it. Already my starter is much more active. Last weekend I tried to make some pide, it didn't turn out so well, just like white bread really. I love pide and want to be able to make if for Katie when she is here as its one of the things she misses in the UK.
I couldn't find a recipe for a sourdough pide so i adapted the recipe I had, pretty much just letting every step take longer.
i took half a cup of nice fresh starter and added a cup of water and a cup of bread flour, plus half a teaspoon of sugar.
I stirred this until it was smooth, covered it with glad wrap and left it on the bench for a few hours and then put it in the fridge overnight. this morning I added 270 mls of warm water, 31/2 cups of flour and 1/4 cup of olive oil. I kneaded this is the kitchen aid with the dough hook for fifteen minutes and then left it four hours to prove.
After that I knocked it down and divided into four portions that i rolled into balls and put onto trays and then covered them with plastic bags for 40 minutes. I then shaped it into the loaves i wanted and let it rise for another 1 1/2 hours before baking at 230 degrees for ten minutes.
I'm very happy with the results!

Last nights Zucchini flowers were delicious too!


Kt said…
mmmm toasted pide with apricot jam and a nice cup of coffee on the verandah.... perfect breakfast!
Kimmie said…
Always love stopping by your blog :]
Anne said…
Luckily I salvaged enough apricots to make a good supply of jam Katie. Glad you enjoy the blog Kimmie.

Popular posts from this blog

A Bumper Citrus Harvest

My Giant Vegetables