A delicious sourdough using a poolish pre-fermentation http://stwig7.wixsite.com/bread
Tomato and olive sourdough (poolish pre-ferment)
For the poolish:
150g unbleached, organic strong white flour
150g bottled water
20g sourdough starter
For the bread
340g unbleached, organic strong white flour
100g Einkorn flour
20g mixed herbs
10 black olives (chopped)
3 small tomatoes (chopped)
20g tomato puree
10g chia seeds
20g olive oil
155g bottled/filtered water
10g Iberian rock salt
In a bowl stir together the flour, water and sourdough starter. Mix until you have a thick looking batter. Cover with cling film and leave overnight, at room temperature, for 12 hours.
Soak the herbs in the olive oil overnight.
Next morning put the flour in a mixing bowl and add the water, salt, olive oil, poolish starter, herbs, olives, tomatoes, chia seeds and tomato puree. Mix together well and knead the dough for about 8 minutes. Transfer the dough to a greased bowl, cover and leave for 2 hours. Now take the dough and place on a lightly floured work surface, flatten and pat to get any air out. Fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray). Cover with a tea towel and leave the dough to rise for about 2 to 3 hours or until it has doubled in bulk. Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam. Bake for 29 minutes. Allow to cool on a wire tray, covered with a tea towel. Alternatively place a cloche in the oven and pre-heat to 220°C. Lift the lid off and place your dough onto the cloche base and replace the lid. Bake for 18 minutes, then remove the lid and bake for a further 12 minutes.
Added by: Stephen Twigg
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The Shipton Millers