Semi Leaven Sourdough Bread

Recipe Section

Semi Leaven Breads have many aliases - 'yeasted sourdough' breads, 'pre-fermented' breads, 'time dough' breads, 'artisan' breads, 'semi sourdough' breads - and there are many others. I've always referred to them as 'semi leavens', because they are part sourdough (leaven or levain) and part yeasted breads. A fully leavened bread, therefore, would include regular sourdough, by this terminology. Just in case you were wondering.

Semi Leaven breads also can take on any texture - you can make very light breads with this method, or loose textured continental style breads, and even rich and full flavoured wholemeals.

Because of the faster fermentation, crusts can be baked to be either quite thin (which can be hard to do with regular sourdough) or thicker. You can also use the method as a 'shortcut to sourdough' technique, for times when you don't have a lot of time. In every baker's life, too, there are times when the poor old leaven just isn't up to the task. Again, a little yeast, and away you go..

Surefire success follows. Semi Leaven Recipes in this section:

• Continental Bread
  
• Moist Multigrain Bread
• Raisin Loaf
• Spelt Vienna Bread
• Light Wholemeal Bread
• Light Rye Bread
  

Note: If they're in blue, they're linked. If not, they're not written or tested yet. Stay tuned!

For other interesting sourdough recipes, follow these links:

• Basic Sourdough Recipe
• White Spelt Recipe
• Old Dough (OD) Recipes
• Brown Rice Bread
• Linseed Bread
• Sunflower Bread
• Wholemeal Sourdough (PM)
• Oat Porridge Sourdough
• Spelt and Rice Sourdough
• Dry Sourdough Recipes

To learn more about Sourdough Starter, check out:

• Dry Dough Sourdough Starter

• Liquid Sourdough Starter

• Storing Sourdough Starter

• Powdered Sourdough Starter

• Healing Your Starter

• Old Dough Sourdough Method

• Maintaining a Starter

• Introduction to Sourdough Starter

• Making a Sourdough Starter from Spelt

• 7 Day Sourdough Starter Recipe

For useful Tips and Tricks, have a look at:

• How to Use an Oven

• Delayed Salt Method

• Old Dough Method
  

The semi leaven technique covers a range of other techniques used around the world, including biga from italy, poolish from Poland and throughout Europe, pre ferments from the USA, and chef from France. In the world of sourdough bread, everything you can imagine has been tried and tested, and many techniques have developed a number of different names, which vary from country to country. As this website has originated in Australia, I have tried to categorise some of these techniques not by their regional names but by their essential ingredients.

The semileaven section is focussed on breads that use a combination of sourdough (or fermented dough) and yeast as their primary means of leavening.

In order to maintain a relatively consistent and simple format, I have chosen not to go into detail about some of these individual methods - I prefer to keep it simple and workable from a domestic kitchen point of view.

However, it opens up the whole subject of pre ferments, and there will be articles coming soon on this fascinating subject. Keep an eye out for them in the Tips and Tricks section.

If you would like me to cover other specific methods, don't hesitate to contact me and I will either try to answer your specific question, or look to incorporate a suitable recipe or technique into the site.

For more Sourdough Breadmaking information, recipes and resources - read on!

If you would like to flesh out your knowledge about sourdough breadmaking at home, have a look at the Recommended Reading section. I have listed a number of my all time favourite breadmaking books there. Follow the links if you would like to purchase any of the books online. Remember, if you buy a book through this site, it will help me to continue building this free sourdough breadmaking resource.

Have a look at SourdoughBaker's Online Shop. A dedicated shop for the keen home baker.

Some of the things you'll find in the SourdoughBaker Shop include:

 

 

 

 

 

• Ingredient Supply, including organic flours and hard to get home baker essentials.

• Tools and Utensils for the home baker, including things that you might have to pay too much for locally. I've tested everything I sell, and it won't be sold here until I'm satisfied that it's going to last, and serves its intended purpose well, for a reasonable price. I use quite a few specific utensils, and while they don't get used all the time, they are exactly right for their job, and just make life easier. You'll notice that there is not a whole lot of high technology here - and that's because the place to begin is with the hand.

• Books and articles about Artisan breadmaking and pastrycookery, including specialist compliations

• Specials and Featured Products

 

• Equipment Supply including quality mixers, digital scales, blenders and more

• Sourdough Starter Supply, in both dried and fresh forms.

• Extra Recipes not available through the site

• Breadmaking Kits, especially the Bakery in a Box, which contains everything you need to make bread by hand at home cleanly, flexibly and efficiently.
  

You can find direct links to any of the sourdough recipes in this site by following your favourite looking recipe below:

• Sourdough Recipes
  
  • Basic Sourdough Recipe
  • White Spelt Sourdough Recipe
  • Wholemeal Spelt Sourdough Recipe
  • Old Dough (OD) Sourdough Recipes
    • Basic Old Dough Sourdough Recipe
    • Wholemeal Sour (OD)
    • White Sour (OD)
    • Light Rye Sour (OD)
    • Medium Rye Sour (OD)
  • Semi Leaven Recipes
    • Continental Bread
    • Light Wholemeal Bread
    • Light Rye SL Bread
    • Vienna Bread using Spelt
  • Porridge Bread Recipes
    • Brown Rice Bread
    • Linseed Bread
    • Sunflower Bread
    • Porridge Wholemeal
    • Oat Porridge Sourdough
    • Spelt and Rice Sourdough
  • Dry Sourdough Recipes
    • Light Wholemeal Sourdough

As always, Happy Sourdough Baking!