Sourdough Bread with Ricotta, Oranges and Grated Orange Peel
For the starter:
- 250ml cold water
- 4g instant yeast
- 125g white bread flour
- 75g rye flour
For the bread dough:
- 200ml water
- 1 tsp sugar
- 1 tbsp salt
- 4g instant yeast
- 400g white bread flour
- 250g fresh ricotta
- 1 orange, cut into thin slices + grated peel
- 2 tbsp honey
- sprinkle of cinnamon
First make the sourdough starter. Combine the water, flours and yeast in a bowl and mix well to create a spongy dough. Cover with cling wrap and leave at room temperature for 24 hours.
To make the main dough, place the starter, water, sugar, salt and yeast in a bowl and stir to remove any lumps. Start adding the bread flour bit by bit, until the dough comes together (you may not need all the flour depending on the moisture content).Turn the dough out on a floured surface and knead for 8-10 minutes (6-7 minutes in a mixer with a dough hook), until the dough is smooth and springs back. Place the dough in a lightly oiled bowl, cover it with cling wrap and leave at room temperature for 1 hour.
Tip the dough out on a floured surface while being careful not to lose any air. Shape it into a round loaf, then place in a proofing basket that is lined with a kitchen towel and heavily dusted with flour (almost rubbing it in). Leave to rise at room temperature for 1 hour.
Heat the oven to 230°C and place your cast-iron casserole in the oven. When the oven in hot, take the casserole out and carefully place the dough in. Make a slash on the top with a sharp knife. Close the lid and place in the oven for 15 minutes, then remove the lid and cook for another 10-15 minutes until browned and the bread sounds hollow when tapped on the bottom. Cool to room temperature before slicing.
To serve, top the fresh sliced bread with ricotta, a few slices of orange, grated orange peel, a drizzle of honey and a sprinkle of cinnamon. Enjoy!
Recipe and image courtesy of Anett Velsberg.