Tarragon Buttermilk Sourdough

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 Sourdough

Tarragon Sourdough

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.

Tarragon Sourdough

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4 Responses to Tarragon Buttermilk Sourdough

  1. Gosh! You really have a way with baking. This looks amazing. I really admire this Michelle! Good to have you back 🙂

    • Michelle says:

      Thanks Anna for your comments – I’m glad to know that at least some one is reading my post 😉
      Seriously though, this is a great bread – definitely worth trying!

  2. anita says:

    I adore Silks at Leura and their bread is divine! I have been looking for a definitive recipe to try to replicate it so I was positively ecstatic to read your post! I have shared it with all my friends who love Silks bread too! Thank you!

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