Slightly sweetened softer sourdough bread. It is delicious at any time of day just with butter. Add jam and it is almost a brioche. Slices beautifully for sandwiches. If any is left it makes a wonderful bread & butter pudding.
200g sourdough starter which has been fed the day before
60 grams warm water
3 large eggs
60g vegetable oil
400g bread flour
Oven Gas mark 4, 350°F, 180°C or 170°C fan
Beat together the water, eggs, salt, oil, and honey by hand or using dough hooks on a mixer until salt is dissolved, & the ingredients are well mixed.
Mix the flour in all in one go which is easier using dough hooks.
Then mix in the starter until the dough is smooth (do not knead) If it is too loose add a little more flour, or too dry to mix add a little more water.
Place the dough in a clean bowl and cover with a damp tea towel & leave for 2 hours to autolyse.
Line a baking sheet with parchment paper.
To make 1 large loaf:
Divide the dough into 6 equal portions & roll into even length long strips. Place the strips on the baking sheet and plait. There are lots of videos on YouTube showing how to plait or braid a six.
Pinch the ends together and tuck under.
To make 4 small loaves as in my picture.
Divide the dough into 4 equal portions, & divide each portion into 3. Roll 12 even length long strips. Place 3 strips on the baking sheet and plait. Pinch the ends together and tuck under. Repeat 3 more times until all 4 small loaves have been plaited.
Cover with a damp tea towel or cling film and let it proof until tripled in size, about 5-8 hours, depending on the temperature on where it is left or overnight. It will be fully proofed when you can gently dent it with your finger and the dough springs back.
Glaze with milk or water or with beaten egg for a glossy finish.
After the first 15 minutes (small loaves) or 25 minutes (large loaf) of baking, rotate the loaf around so it bakes evenly. Bake for 30 to 50 minutes depending on size, until well browned.
Added by: Baker Ros
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The Shipton Millers