It’s been a while since my last post – primarily because things have been so hectic that I havn’t really had much time to cook – and I have been itching to get back into the kitchen. So having a day in which I planned to stay in and catch up on all those things I have been putting off… I used cooking as a procrastination tool and decided it was time to bake another loaf of bread – one inspired by an absolutely delectable meal at Silk’s Brasserie, Leura.
Finding ourselves in the Blue Mountains for a friend’s wedding, we hadn’t made a booking for dinner, assuming that we would just pop in somewhere… only to be told that most places were booked out (probably a combination of it being a Friday night and that most of the wedding guests were in town). In many ways it was lucky that we decided to have an early dinner – turning up at about 6pm meant that they could squeeze us in for a quick meal. It was fabulous – the food was delicious and we left the place completely stuffed. If you ever visit make sure you order the banana tart – absolutely devine!
Anyway, I’m getting sidetracked… Silk’s serves the most amazing bread! Crusty with a soft centre – tarragon flavour with a delecate honey aftertaste. Unfortunately, they would not seel me a loaf to bring home… Of course, the first thing I did upon returning home was Google tarragon and honey bread recipes. Unfortunately, nothing fit the bill – so using a combination of a few recipes I have come up with the one below… Yum!
Tarragon Buttermilk Sourdough
450 g Bread Flour
100g spelt Flour
1 pkt Dry yeast
275 g Buttermilk
100g starter (if you don’t have starter just use an extra 100g buttermilk)
10 g Salt
2 tbs dried Tarragon reconstituted in 2 tbsp water
3 tbs honey
Preheat oven to 250 °C. Fill a tray with water and place in the bottom of the oven.
1. Combine 3 tablespoons flour, yeast and buttermilk in a bowl to a batter and let stand for about 15 minutes until the first bubbles are coming up.
2. Combine all ingredients and knead thoroughly. Then let rest in a warm place for 30 minutes, until the volume increases (don’t expect a large rise).
3. Knead again and shape to a round loaf and set aside to proof until the dough slowly returns a gently made fingerprint. Brush top with water. Place in oven.
4. After 10 minutes reduce heat to 200 °C and bake for further 25 minutes until the internal temperature has reached at least 90 °C.
5. Remove from oven and cool on a wire rack.