It turns out that sourdough focaccia is my new favourite go-to bread to make!
In a jar, mix together 100g of the flour with 100ml slightly warm water and add 80g of starter. Whisk together until smooth and lump-free. Let to rest for 6-8 hours on your worktop
Measure 500g of Shipton mill white spelt flour and 200g of Shippton wholemeal flour. Measure 500g of water ( I occasionally use a bit of Guiness ) . Put it in the bread maker machine, until combined .
Let rest it for 1 hour and half .
Tip onto a lightly floured surface, combine with your starter from a jar ( STEP1) and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing.Add two coffe spoons of salt , cumin and seeds of your choice. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
Place the dough in a large bowl and cover. Leave on a worktop to rise for almost a couple of hours and fold the dough 4 times.
If you have proving baskets, you can use them or just a glass bowl lined with a tea towel . Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into the two smooth balls and dust it with flour.
Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
Heat the oven to 230C/210C fan/gas 8. Fill a roasting tin with a cup of water and place this in the bottom of the oven to create steam. Tip the dough from the proving baskets into the soucepans, slash the top with a sharp knife, if you like and put them into a hot oven.
Bake for 15 mins and then turn the tempreture down to 190C for 30 min.
Take the beautiful breads out of the oven. They will sound hollow when tapped on the bottom. Leave to cool on a wire rack, covered with a tea towl for 20 mins before serving. Enjoy it!
Added by: Danka
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