A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
350g White Strong Organic Bread Flour (Shipton Mill)
150g Wholemeal Strong Organic Flour
125g Hazelnuts (split in half)
200g Sourdough Starter (1:1 - White Strong Bread Flour)
280g Water (room temperature)
8g Sea Salt
I rise my dough in a covered oiled box at around a temperature of 20c.
Proving is also undertaken at around 20c. However I do prove in the fridge if i need to slow down the proving.
Added by: Stoat Dough
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.