CBC by Banjo's Bread

Cherries, Berries & Carob Sourdough

I would best describe this like an unsweetened malt loaf.

Ingredients

350g Shipton Mill No4 Bread Flour

25g Carob Flour

75g Sourdough Starter

255g Water

7g Fine Sea Salt

A good handful of any berries and cherries mix form your local supermarket (I like one that has cranberries in it)

My Method

Blend flours then add starter and water, mix until everything incorporated.

Autolyse for an hour then scrunch in salt, adding a splash of water if required.

I stretch and fold every hour (less in warm weather) four times.

Tip out of bowl and form into a ball, dust with flour and leave for around 20 minutes.

Shape and place into well floured banetton and put in the fridge for at least 12 hours.

Heat oven to max (250C)

When up to temp and stable, turn out dough, slash and bake as you normally do.

When the dough goes in, I turn the heat down to around 230C.

I use a dutch oven and bake for 45 mins covered and 10-15 minutes uncovered.

Added by: Andrew Weston

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

Sourdough with the tricky Organic Light Malthouse Flour (301)

I found the Organic Light Malthouse Flour (301) to be quite tricky to handle

sourdough no knead rye bread

easy, no knead delicious rye bread

Poppy seed banana bread

If you have a sweet tooth but don’t want to overindulge, then this banana bread is for you!

Nanna's Easy Fruit Cake

My Nanna was a confectioner by trade, she was born in 1902

Sourdough PIzza Dough

No-knead 24h pizza dough recipe