What began as a heartfelt gesture for friends has blossomed into a thriving Australian small business for Juliana Stojanovska, the passionate founder behind Nature Knead. Her journey from home baker to business owner is a classic tale of local entrepreneurial spirit, proving that a simple loaf of bread can rise to great heights.
The Rise of Nature Knead
Juliana Stojanovska's foray into the world of artisan baking started modestly. She initially crafted her distinctive sourdough loaves as gifts for her inner circle. The positive reception and encouragement from those who tasted her creations gave her the confidence to branch out and establish her own venture. Today, Nature Knead stands as a testament to her dedication and skill, with Juliana proudly showcasing her signature sourdough creation enhanced with a savoury relish.
Baking the Perfect Loaf: A Step-by-Step Guide
For aspiring bakers eager to replicate a taste of this success at home, Juliana has generously shared the method behind her celebrated sourdough. The process requires patience and care, but the result is a hearty, flavour-packed loaf that is practically a meal on its own.
The ingredients are simple and authentic: 150g of active starter, 350g water, 10g salt, 550g flour, and a few spoonfuls of savoury relish to be incorporated later.
The method begins by combining the starter, water, and salt in a large bowl. The flour is then added and mixed until a rough dough forms, which is kneaded by hand into a soft ball. After resting covered on the bench for one hour, a crucial phase begins: the stretch and folds.
This technique involves gently stretching and folding the dough every 30 minutes for approximately two and a half hours. It is on the second-to-last fold that the magic happens—the savoury relish is mixed in, creating beautiful streaks of flavour and texture throughout the entire loaf.
The dough is then left to rest and rise for 6 to 8 hours, or until it has doubled in size and appears bubbly. Once sufficiently risen, it is shaped into a loaf, placed into a non-stick tin, covered, and refrigerated overnight.
The Final Bake: From Oven to Table
Baking day requires a two-stage process for that perfect crust and crumb. First, preheat your oven to a scorching 250°C. Score the top of your loaf, then bake it for 30 minutes with another tin placed over the top to create steam. After this, remove the cover, reduce the oven temperature to 190°C, and bake uncovered for a further 20 minutes until the loaf is golden and sounds hollow when tapped.
The final product is more than just bread; it's the culmination of a passion project that started in a home kitchen and grew into a beloved Australian business. Juliana Stojanovska's story with Nature Knead is an inspiration for food lovers and aspiring entrepreneurs across the country.
