After six years living my life on the sea, It’s not surprising that I’m finding it unusual settling into land life!
I’ve moved into my home, joined a gym, received my first bill in the post and I’ve even tried and failed to find employment in this so called ‘real world’.
Saying that, I’ve never felt more at home. I wake up in the mornings to native wood pigeons in my trees and a stunning Island view outside my front door. Life is peaceful.
I don’t have any fear for what the future holds as I feel like I’m right where I’m supposed to be.
I’ve been filling my home with all things ‘Shala’ and one of the most precious areas of my home is my bookshelf! – full of cookbooks of course, and the odd mindfulness read.
One book I’ve been using for my bread recipes, I purchased here on the island. Its a great book by Sarah Owens on everything ‘sourdough’.
The following recipe is one I adapted from her book using turmeric and butternut pumpkin.
Filling up my home with all those fragrant natural smells of a fresh loaf!
Butternut, turmeric and goji Sourdough
For the leaven
- 30g starter
- 60g water
- 85g bread flour
For the dough
- 175g leaven
- 240g butternut puree
- 355g water
- 45g honey
- 525g bread flour
- 140g spelt flour
- 30g rrye flour
- 15g sea salt
- 10g turmeric powder
- 100g goji berries (to fold in near end)
Make the leaven the night before by mixing all the ingredients together and covering. Allow to ferment overnight in a warm dry spot.
Mix all the dough ingredients (except for the salt) until combined – don’t over mix. Cover and leave to autolyse for 20 minutes.
Add the salt and start your folding. Lift and fold the dough away from the side of the bowl every 30 minutes for 4 hours. Be gently with your folding.
When you are ready to shape the dough, get your dough scraper or bench knife and divide the dough in two. Shape as desired. I recommend watching a youtube video on dough shaping to practice the correct method. Theres an art to it, but once you’ve done it a few times you get a feel for developing taughtness in the loaf.
Repeat with your second loaf.
Place your shaped loaves into well floured banneton’s, cover and place in the fridge and leave to retard overnight.
When ready to bake, take your loaf out of the fridge and leave to sit at room temperature for at least an hour. Get your oven really hot to a temperature of 250 degrees. Line a dutch oven with parchment and place on the middle rack and heat for about 20 minutes.
Remove from the oven and sprinkle a little cornflour on the parchment paper. Unmold your loaf from the banneton and place seam side down in the dutch oven. Take your razor and score the top of the loaf. Position the lid and return to the oven.
Reduce the oven to 220 degrees and bake with lid on for 20 minutes. Remove the lid and bake for a further 15-20 minutes.
Remove from the dutch oven and finish baking on a stone for another 20 minutes.