Quick Pumpkin Bread Rolls (No Yeast)
Soft, fluffy pumpkin bread rolls made without any yeast! This quick and easy recipe uses baking powder for a fast rise, perfect for a last-minute side dish or snack.
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.
Ingredients
- 350 g Water
- 100 g Sourdough starter active
- 10 g Salt
- 500 g Strong white bread flour
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.
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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