Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Artisanal Sourdough Bread
Dive into artisan baking with this classic sourdough loaf. It has a gentle tang, chewy crumb and crisp golden crust that makes it a staple for home bakers.
This version uses a traditional starter and slow fermentation to build flavour and improve texture naturally.
It is ideal for weekend baking and works beautifully for soups, sandwiches or simply warm with butter.
Method
30m45m24h
- Mix flour and water and rest (autolyse) for 30 minutes.
- Add starter and salt; mix until incorporated.
- Bulk ferment 3–5 hours, doing stretch-and-folds every 30 minutes for the first 2 hours.
- Shape the dough and proof in a floured basket 1–2 hours at room temp or overnight in the fridge.
- Preheat oven with a Dutch oven to 240°C.
- Score the loaf, bake covered 20 minutes, then uncovered 20–25 minutes until deep golden.
- Cool fully before slicing.
Ingredients
- 350 g Water
- 100 g Sourdough starter active
- 10 g Salt
- 500 g Strong white bread flour
Notes
For a stronger sour flavour, extend the bulk fermentation or prove overnight in the fridge.
Use a hot Dutch oven or baking stone to help build oven spring and crust.
Let the loaf cool fully before slicing so the crumb can set properly.
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