Tasty slow rise sourdough loaf
Firstly make a sponge: put 150ml of active starter, 250g strong flour (white Or wholemeal), and 275g water in a bowl and mix until it comes together. Leave overnight in the fridge.
The next day: add 300g bread flour (white or wholemeal), 1 tbsp rapeseed oil, and 10g salt and knead in a mixer with a dough hook until you have a smooth dough.
Allow for 2 rises, up to 4 hours each, knocking back the dough in between. After the 1st rise work into the desired shape. Then bake at 200C until golden and crispy.
Added by: Thinlysliceddan
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.