It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
For starter
150g bread flour
190g water
30g storage starter
For dough
490g water
750g strong bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)
50g 5-seed mix
40g poppy seeds
19g salt
Method
Prepare starter, rest overnight, about 12 hours
To begin the dough, remove 30g of your overnight starter, add it back to your storage starter
Add water, mix well to dissolve the starter, then all the ingredients except the salt, mix together and leave for 45 minutes to autolyze.
Add salt, mix together, and work the dough for 5 minutes or so.
Leave in the bowl to rest for 1 hour 20 minutes.
Fold several times and rest for another 1 hour 20 minutes.
Form loaves and leave to prove about 1 hour 40 minutes, then heat the oven to 230 (assuming your oven heats up in about 20 minutes.
Score loaves and bake for 20 minutes at 220-225, then another 20 minutes at 195.
Credits
Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....
Added by: Marlon Jones
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.
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!
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!
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
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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