It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
200 grams white starter @ 100% hydration
320 grams water
350 grams bread Flour
150 grams Wholemeal Flour
11 grams of Salt
50g Jalapenos
60g Cheddar
Method
Mix 200 grams starter and 320 grams water Add all of the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough Cover and let dough ferment at room temperature. Add the Jalapenos and Cheddar to the second fold Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate 12 hrs. Pre Shape, Shape and retard in the fridge overnight or until doubled in size @ room tempretaure Bake 30 mins 250C DO (Dutch Oven) 10 mins lid off 220C
Added by: Nelson Mansfield
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
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