Wild honey, oat and spelt sourdough
140 grm oats
275 grm hot water, leave for a hour, add grated lemon zest.
280grm warm water
45 gram of honey ( add to water)
105 spelt flour
445g no 4 shipton mill flour
11 g salt
soaker - mix 140 grm oats and 275 grm hot water, leave for a hour, add grated lemon zest.
autolise the flours and water/ honey for half hour, add levan and soaker, slap and fold until window Payne, then add salt.
bulk at 24c, folding every half hour until jiggly and risen, mine took 4 Hours. cut into two pieces, shape and bench rest for 15 mins. Final shape. Put into well floured baskets and retard in fridge overnight. Next morning, heat lodge in oven to 240c. Slash top and cook 15 min covered. Take top off lodge and turn oven down to 220c for 20 min. Lovely soft crumb bread, i used a eucalyptus honey which really came through. My tea towel has a honeycombed texture to it, which really comes out in the bread with great effect.
Added by: Gillian Pugh
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.