Cherries, Berries & Carob Sourdough
I would best describe this like an unsweetened malt loaf.
350g Shipton Mill No4 Bread Flour
25g Carob Flour
75g Sourdough Starter
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)
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
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