The combination of poppy seeds and saffron make a wonderful combination in a cake, but they are fabulous in a bread such as this.
Saffron and poppy seeds really do work marvellously well together and I love making sourdough loaves using them both. However, I have given the adaptation to make this as a non-sourdough bread ie) using commercial yeast.
If you are new to making sourdoughs, my earlier post shows how to make sourdough starters and using it for sourdough bread, along with general tips. The post can be found here
A non-sourdough version of this bread
Instead of using the sourdough starter, use 500g strong plain white flour, mixed with 2 level teaspoons on instant dried yeast and increase the water content to about 430ml: adding more if needed so that it comes together to form a soft dough.
Knead for about 15-20 minutes (by hand or using the dough hook attachment to the food mixer) and prove for a couple of hours at room temperature until about double in volume. Knead to knock out the air and shape as either one large loaf of two smaller loaves: these can be popped into tins to prove a second time before baking: about 30 minutes for smaller loaves to 45-50 minutes for larger ones.
Recipe: poppy seed & saffron sourdough – makes one medium loaf
- 300g strong white plain flour
- 100g strong wholemeal flour
- 90g sourdough starter, fed the night before
- 245ml water
- 8g fine sea salt
- 1/2 teaspoon saffron strands, crushed and soaked in a little warm water
- 30g poppy seedsyou will also need fine semolina or rice flour for dusting the banneton
(1) Mix the ingredients togther in the bowl of a food mixer attached with a dough hook and knead about 5 minutes on a medium setting.
(2) Cover with a damp cloth and leave for about an hour before giving the dough 5 sets of “stretch and folds”* every 20-30 minutes or so: with later foldings you will see the dough become more stretchy and elastic as the gluten has developed..
*stretch & folding: with lightly wet hands, grab a handful of the dough and lift it right up above the bowl before letting it fall back onto the dough below. Turn the bowl a little and repeat several times within a minute or two.
(3) Cover the bowl and leave for an hour or two at room temperature.
(4) Give the dough a couple of gentle stretch and folds (which will tighten up the dough again) and turn the dough onto a lightly floured surface.
(5) Shape it* and put into a large banneton that has been liberally dusted with fine semolina or rice flour.
*for shaping I flatten out the dough to a rough rectangle, then roll it up like a Swiss Roll before popping it into the well-semolina’d banneton(s), with the seam upwards.
(6) Cover and leave at room temperature overnight before putting in the fridge for 2 hours or so (longer is absolutely fine for a tangier loaf)
(7) Heat the oven to its highest setting and put a solid roasting tray near the bottom (for water to create steam) and a solid baking tray or baking stone near the top to heat up (onto which the dough will bake).
(8) Remove the very hot baking tray/baking stone and place parchment onto it. Invert the dough carefully onto it, slash the dough quickly with a razor or sharp knife to score it (one slash down the length is fine!) and pop in the oven. Pour cold water onto the solid roasting tray that is now hot on the bottom of the oven and close the door..
(9) Bake for about 40 minutes, reducing the heat to 200C after about 10 minutes.