It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
250g Wholemeal sourdough starter
275ml Water
300g White wheat flour
150g Wholerye flour
50g Wholemeal flour
5g Honey
8g Salt
Method
-Used a bubbly and active starter.
-Whisk the water, the starter and the honey in a large bowl.
-Add all the flours and knead for 10min.
-Leave the dough to rest for 10min inside the bowl.
-Add the salt and knead again for 10min.
-Leave the dough to rest again for 30min.
-Remove the dough from the bowl and strech and fold the dough every 15 min for an hour. To do that gather a portion of the dough from the outside and pull towards the middle. Turn the bowl and do it again until you complete the whole circle.
-Once finish leave the dough inside the fridge for 24hours.
-The day after remove the dough from the fridge 2-3 hours before bake.
-After just an hour, shape the loaf and transfer it to a proving basket.
-Pre-heat the oven (maximum temperature) for at least an hour, with a cast iron pot inside if you have one.
-My oven is not htat great so what i do is the following: after an hour to the maximum temperature I spray some water inside, I switch off the oven and I insert the loaf in to the cast iron pot. I spray water every 3min during 15min (opening the oven door the minimum as possible to avoid loose the heat inside). After those 15min I switch on the oven again at 200C for 10min and after another 30min at 180C.
-Remove from the oven and leave it to cool at least for 3hours.
Added by: pilar
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.
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It turns out that sourdough focaccia is my new favourite go-to bread to make!
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