When I make ricotta, I feel terribly sorry to chuck all this great smelling whey. I make ricotta for dips or to add a nice texture to homemade ravioli. High on my list is this gorgeous recipe by Sophie Hansen from Local is Lovely: Goats milk cheesecake.
My goal in the coming weeks/months is to make more ricotta and each time create a new recipe using the left-over whey. This is my first: Whey sourdough bread.
It tasted so good. If you’re a ricotta lover and a sourdough baker, you’ve gotta try this!
So first step of this recipe is of course to make ricotta. To do this, nothing is simpler: boil 2 litre of fresh milk (not UHT), off the stove squeeze two big lemons, stir gently, wait 10mins. Pour in a cheese bag (they’re great) or cheese cloth placed in a colander over a large bowl. Wait 15 mins. That’s it! See the COMPLETE RICOTTA RECIPE for all the details.
Of course, to make sourdough bread you need a sourdough starter also called liquid sourdough or levain. You will find a COMPLETE SOURDOUGH STARTER RECIPE on the blog. If you do not want to use a starter simply use a tbs of dry yeast or even better: fresh baker’s yeast.
And now, this is the bread recipe.
Please note, as Brittany said in the comments below, that the whole process will take time: 3 hours and 17 minutes on the first day, overnight rising/resting, then another 3+ hours on the day you bake the bread.
- 500g baker's flour
- 325g whey
- 10g salt
- 150g liquid sourdough (or a tbs dry or fresh baker's yeast instead).
- Mix flour and whey in a mixer with a dough hook for 5 mins on low.
- Leave it to rest for 1 hour, the mixer's bowl covered with a wet towel. Clean the hook.
- Add starter and salt. Mix for 5 mins on low, then 7 mins on fast.
- Leave it to rest for 2 hours in the mixer's bowl covered with a wet towel. Clean the hook.
- Place in the fridge (with the wet towel) over night.
- Scrape the dough out on a lightly floured silicon mat or your clean bench top. Leave it for an hour.
- Quickly run water on an oven tray. Shake the water out over the sink. Place a sheet of baking paper on it. The fact that it's slightly wet will help the paper stick to the tray.
- Lightly flour your hands. Form a ball with the dough. Place the ball in the centre of the tray.
- Flour the bread ball and spread flour with your hand so there is no big chunk of it.
- Rinse your wet towel well and squeeze any excess water out. It needs to be damp, not wet. Place it over the floured bread.
- Leave it for 1 to 2 hours depending on the temperature of your kitchen. If it's a hot summer day, even 30 mins will do. Simply check the size of your bread and if you start to see it bubble too much, interrupt this "proofing" period and go to the next step.
- Place an empty oven tray in the oven.
- Heat oven at 230°C for at least 10 mins.
- Pour 50 ml water in the tray, close the door. Leave it for 2 mins.
- Slide the tray with the bread in (keeping your face as far as possible from the oven ;)
- Bake for 25 mins.
- Lower temperature to 180°C, bake for 15 mins.
- Place bread on a cooling rack.
- EAT :)