Sourdough

I was lucky enough to be given a one-day baking course at the fabulous E5 Bakehouse in Hackney.  That was a year and a half ago... but I finally got around to going last weekend.  Damn good it was too!  A very patient & knowledgeable instructor, Eyal Schwarz, the head-baker took the course.

On the day we made Fat Bagels (mine shown above), Ciabatta, a 66% Rye loaf & their signature loaf, the 'Hackney Wild'.

The Bagels were made with 100% strong white flour, using a white leven & fresh yeast for a very quick rise.  Poached for 1 min in boiling water then baked.

The ciabatta were much looser dough which is near on impossible to shape, hence the sometimes random splodges they became.  Tasty though.

I wasn't expecting to like the 66% Rye so much, I thought it was going to be too heavy and strong, but on top of looking totally amazing, it has a very interesting flavour that develops as you eat it.  It's a bread (I'm advised) that's best eaten simply on it's own...or as I did, lightly toasted with a sneaky bit of smoked salmon, lemon juice & black pepper.

Lastly, the "Hackney Wild" (also pictured at the top). It's made from a blend of White, Stoneground Wholemeal & Rye flours.

We prepared the dough on the day, then took it home in a basket to prove over night, and then bake at home the following morning.  I needn't have worried about my oven not being up to the job of baking, it came out brilliantly. Again a fantastic bread, milder than the 66% Rye, but with a chewy, deep flavour.

For anyone interested in bread & able to get to London for this great course, check the E5 Bakehouse here.