minutes somewhere warm, covered. Repeat the lift and pull motion 10 more times – you should feel now that the dough has some real tension in it.
5 Brush a large sheet of baking parchment with a little olive oil, followed by a little water, and dust with a thin layer of flour. Using a spatula or dough scraper, and without pushing too much air out, gently scrape the dough out of the bowl onto the parchment. Wet your hands slightly and tuck any stray bits under the bottom of the dough to form a neat ball. Dust it lightly with flour.
6 Grab hold of the parchment and lift it, along with the dough, back into a bowl. Dust lightly with a little flour and leave to prove for 45 minutes – 2 hours, until visibly puffed up and almost doubled in size.
7 Preheat the oven to 250°C/230°C fan/gas 9 (or its hottest setting) and put a round, lidded ovenproof pot or casserole dish in there to warm up.
8 Once the dough has proved, remove the pot or casserole dish from the oven (wearing oven gloves and being very careful as it will be stinking hot), place it on a heatproof surface and take the lid off. Now quickly lift the parchment and dough into the pot. Use the spatula to smooth the paper away from the dough and up the edge of the pot. Scatter the top of the dough with a little water and use a very sharp knife to make slashes in the top of the dough to help it rise. I do four in a square about 5cm in from the outer circumference. This gives the steam that builds up inside somewhere to go. If you forget, the bread will naturally break open, which is fine.
9 Cover and bake in the oven for 30 minutes, then lift the lid off. Your bread should be risen and smelling good. Depending on how golden the crust is looking, you might want to turn your oven down to nearer 200°C/180°C fan/gas 6, but if it’s still reasonably pale don’t do this. Bake the bread for another 5-10 minutes, or until golden and crisp.
10 Once you’re happy that your loaf is baked, remove it from the dish and quickly peel off the parchment. Transfer the bread to a wire rack and allow to cool before slicing and tasting. However tempting the smell of the freshly baked bread is, try not to slice it until it’s completely cool as this can squish the crumb.
Sour cream sourdough crumpets
Makes 6–8 crumpets
These guys are unlike any crumpet you can buy in the shops. They are made using the rye sourdough starter from the recipe here, along with a little buckwheat flour – a nod to crumpet heritage, as they were traditionally made with buckwheat – and fermented slowly to develop their characteristic bubbles and an incredible sour flavour. The batter is further enriched with sour cream and bicarbonate of soda to help things along just before cooking.
I make them every time I refresh my sourdough starter, and keep a stash in the freezer to bust out for breakfast and snacks. Make sure you are using lively refreshed sourdough starter or your crumpets won’t bubble (follow the starter refreshment steps here). They are incredibly satisfying to make, but there is a knack to it. The key is patience. And you’ll need crumpet rings. Eat them with homemade butter (see here) and jams and clotted cream or with wild medlar jelly (see here) and a slice of cheese. They are also brilliant for breakfast topped with smashed avocado, a poached egg and My ‘Kind Of’ Kimchi (see here) but really, the possibilities are endless.
50g Sourdough Starter (see here) or 1 sachet fast-action dried yeast
2 tsp caster sugar
200ml lukewarm water
175g plain flour (or 150g plain and 25g buckwheat flour)
1 tsp fine sea salt
½ tbsp sour cream
½ tsp bicarbonate of soda
splash of milk (optional)
a little neutral oil and butter, for greasing
1 In a jug, mix your starter and sugar with the water to dissolve it, whisking out any lumps.
2 Combine the flour(s) and salt in a bowl and make a well in the middle. Slowly pour the wet mix into the well in the flour and briefly mix with a whisk to combine to a smooth batter. Don’t overmix – you’re not trying to create gluten as this will make the crumpets more bread-like. Cover the bowl with cling film and leave to ferment in a warm place for at least 6 hours (or preferably overnight in the fridge). How long you can leave it will depend on your patience, but I sometimes leave the batter for 2 days in the fridge – the flavour develops and gets more sour the longer you leave it.
3 After the mix has fermented, mix the sour cream with the bicarbonate of soda then add to the batter, thoroughly whisking out any lumps until you have a batter the consistency of very thick double cream. If the batter isn’t pourable, loosen it with a little splash of milk. Leave for 30 more minutes.
4 Grease a flat, non-stick frying pan or hot plate with a little neutral oil or oil and butter and place over a high heat on a medium-sized gas hob burner. Grease two egg or crumpet rings and pour 2½ tablespoons of batter into each ring.
5 Cook over a medium-high heat for 1 minute (watch the clock – if you leave them any longer the bottom will burn), until bubbles have popped through on the surface and the mixture is starting to set. Turn the heat down to low and cook for a further 5–8 minutes (this will depend on how full the rings are), until set on top – there should be plenty of holes at this point and the batter should be pulling away from the crumpet ring. Using tongs, lift off the crumpet rings and flip the crumpets over, turn the heat up again and cook for a minute until golden on top, then transfer to a wire rack to cool. Grease the pan in between batter additions to keep it from sticking.
6 Once all the crumpets are made and cooled, grill or toast them to perfection, or, if you’re doing lots at once, you could roast them in a hot oven for 3 minutes. Slather with butter and jam, or Marmite and cheese, smashed avocado and kimchi, or tahini with really good honey, or peanut butter… you get the drift. These keep well wrapped in cling film in the fridge for a couple of days (not longer, as the sour cream will moulder). I also like to make them ahead and freeze them.
TIP: If you’re vegan, you can swap the sour cream for water and fry the crumpets in oil rather than butter.
WHAT TO DO IF…
There are no holes: this means the batter hasn’t fermented enough and needs longer (the time it takes to ferment depends on the weather and humidity); also, check that your starter is alive and well. Try incorporating a little extra sugar just before frying, too.
The bottom is burned: you filled the ring too full or cooked it at too high a heat at the start. Try using a little less batter and keep an eye on the time you cook it over the higher heat. There is an art to making crumpets so don’t be hard on yourself if it takes a few attempts to get it right. It’s a bit like making pancakes – you’ll get better as you go and while it can be a little tricky to get right, I promise you it is so worth it. Also, remember all the bottoms will be pretty dark as that’s just the nature of crumpets. As long as they’re not black you’re good to go.
The crumpets are wet in the middle: homemade crumpets should be squishy and moist in the middle but not too wet! Did you skip the cooling stage and dive straight in?
Beetroot and horseradish blinis
Makes 15–20 blinis
You can use the crumpet batter to make plain blinis, or this beetroot version. These are great topped with sour cream, the smoked trout (see here) and dill.
1 quantity Sour Cream Sourdough Crumpet mix
For the beetroot and horseradish purée
2 roasted