So I have been fostering my sourdough starter carefully over the past week, and finally had the day off work yesterday with no plans or commitments - a whole day to focus on my first loaf.
I decided to follow the haloumi and mint recipe from Yoke Mardewi's book 'Wild Sourdough' as I had leftover haloumi in the fridge that needed eating and plenty of fresh mint in the garden. It was relatively easy, even the kneading (which is the most problematic bit I find about breadmaking - I'm get to get the 'feel' for the right consistency of the dough).
This is the recipe I followed:-
400g wholemeal flour
400g white flour
200g sourdough starter
2 tsp salt
I combined the ingredients, left them to rest for 30 min, kneaded on an oiled surface briefly, rested for 10 min, kneaded, rested, kneaded, rested. Then I left it to rise for about 3 hours (the recipe said 4-6 which sounded like a very long time!), kneaded, stretched the dough out to a rectangle and sprinkled over:
200g haloumi, in cubes
handful fresh mint leaves, chopped
Then rolled it up to a football type shape, left for another couple of hours and then baked for 10 min at 235c and turned it down to 225c for another 30 minutes.
In the end, it looked like this:
(apologies for the photo quality - my camera has recently stopped working. Possibly something to do with having beer spilt all over it. I'm now reliant on the camera in my mobile - not ideal.)
I was really happy with the taste - lovely and chewy and I looooove haloumi so those slightly melty chunks throughout the dough was pretty divine. The minty taste balanced out the saltiness nicely too.
However - the crust was INCREDIBLY crunchy and thick. To the point where it is really quite difficult to slice the bread, let alone eat! Any suggestions as to why this would be the case?