It turns out that sourdough focaccia is my new favourite go-to bread to make!
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
400g Strong White Bread Flour
200g Wholemeal Flour
50g Chia Seeds
160g Sourdough Starter (100% hydration)
Mix all dry ingredients with water and salt until incorporated. Let rest for 15 minutes up to 4 hrs. Add the active starter and mix well until incorporated. Let rest. Strech and fold 3-4 times every 30 minutes until the dough is strong and you can perform the window pane test successfully. Let bulk for 2-4 hrs depending on room temperature or overnight in the fridge. When the dough has gone 2/3 in size, shape and leave in a well floured prooving basket or bowl, bottom side up. You can check if it's ready if you press down on it and the dough rises slowly back up and leaves an indentation.
Preheat oven with a dutch oven inside to 225-250C (as hot as your oven goes). Flip the dough into your preheated dutch oven, score your favourite pattern. Bake for 40 minutes before removing the lid and reducing the temperature to 200C and baking until golden brown for another 40 minutes.
Let rest for as long as you can be patient to and enjoy!
Added by: Polina Vachkova
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.