ALL RISE

Take a different approach to baking this weekend with our guide to making easy breads and cakes from scratch.

RUSTIC SOURDOUGH BAGUETTES

PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 3 You will need to begin this recipe 3 days ahead. Sourdough starter will keep indefinitely in the fridge with a little love and attention. SOURDOUGH STARTER 1 Make sourdough starter.

2 On day 3, place bread flour, wholemeal flour, salt, 1 cup of the sourdough starter and the water in a large bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 minutes until you have a soft, sticky dough.

(The mixture is quite wet at the beginning of mixing but becomes a soft dough by the end.)

3 Transfer dough to an oiled large bowl; cover with a clean tea towel. Stand at room temperature for at least 12 hours or overnight.

4 On day 4, dust two oven trays with a little extra flour. Turn dough onto a floured surface. Divide into three portions. Using your hands, gently roll each portion into a 30cm log. Place two logs on one prepared tray and the third log on the second tray. Cover loosely with clean tea towels. Stand in a warm place for 1¾ hours or until dough has risen slightly. (This dough does not rise a lot).

5 Meanwhile, preheat oven to 240°C/220°C fan. After 1½ hours of standing time, place a small shallow oven tray on the lowest shelf in the oven.

6 Dust baguettes lightly with extra flour. Using a sharp knife or razor blade, cut diagonal slashes on top of each loaf.

7 Reduce oven temperature to 220°C/200°C fan. Place 10 ice cubes on the shallow tray in the oven. Bake baguettes for 10 minutes, spraying bread lightly with water three times (we use a water spritz bottle to do this). Bake for a further 20 minutes or until golden and bread sounds hollow when tapped. Transfer to a wire rack to cool.

SOURDOUGH STARTER

Place yeast, sugar and the water in a large screw-top jar or a bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until frothy. Add sifted flour; stir to combine. Cover; stand at room temperature for 2 days. After 2 days, the starter should have a pleasant mild sour smell and small bubbles on the surface, a sign that it’s active. (Makes 2 cups)

VARIATION

Wrap 1 bulb of garlic in foil; roast at 200°C/180°C fan for 30 minutes or until soft. Mash garlic and fold through dough with ½ cup chopped drained sun-dried tomatoes when shaping into logs in step 4.

Keep Sourdough starters will keep indefinitely in the fridge with a little love and attention. Every week you will need to feed it with

½ cup (75g) plain flour and about ½ cup (125ml) water to maintain a thick-cream consistency. Bread is best baked on day of serving but can be frozen for up to 2 months.

TEFF FLATBREADS

PREP + COOK TIME 25 MINUTES MAKES 6

1 Sift flour and baking powder into a medium bowl; stir in salt and seeds.

Make a well in the centre; whisk in water, eggs and vinegar.

2 Heat a 15cm (base measurement) non-stick frying pan over high heat. Brush pan with about ¼ teaspoon of the oil. Pour ½ cup of batter into hot pan. Sprinkle with a little of the combined extra nigella seeds, extra salt and the rosemary. Cook for 2 minutes or until light and fluffy. Turn and cook the other side for 1 minute. Transfer to a plate; cover to keep warm. Repeat with the remaining oil, batter, seeds, salt and rosemary to make six flatbreads in total. Serving suggestion Tear flatbread into pieces and serve with dips, curries and casseroles. Keep Best made on day of serving but can be frozen for 1 month; thaw and warm to serve.