It was a rough weekend last weekend, not only because of the storm and flood in Melbourne - Thank God, we are safe from the floods, but some of our friends are not so lucky - but mainly due to the medical reports hubby brought home Friday night.
The report wasn't pretty, high cholesterol, high blood pressure and possible diabetes. So, the quick plan is ditch the plan of making more macarons (there's no cholesterol, I think, but enough sugar for diabetic fear), and start making some wholemeal bread....
I have read some fellow blogists writing about No Knead Bread. Without thinking straight, I have been throwing things together and made a semi sourdough wholemeal "No Knead" loaf.
I didn't measure, so it's just approx....
500g flour, roughly, about half all purpose and half wholemeal.
120g sourdough starter - 100% hydrate.
1.5 tbsp salt
1/4 tsp yeast
It's a very wet and sticky dough, and I just left it there in a lightly greased container to proof... I was specitical about it and didn't think it would've worked. I had to make a smaller white loaf for the children's lunches anyway, so I thought, it doesn't matter... I wasn't thinking much about the loaves, I haven't been making a lot of bread since the holidays, and the news about hubby's health just alarmed me that no more excuses to slack off and use shop bought items!
The result was pretty good, takes a longer time to bake, I did set the loaf in greased and lined loaf tin instead of just the loaf tin as I normally would and baked the bread in different stages, lower heat and higher heat with the white loaf...
I guess I might make them again, very minimum amount of work and a healthy cholesterol free loaf.