Organic sourdough recipe with rosemary and potato to give a chewier texture
Organic sourdough starter
80g Organic white bread flour
80g Warm water
200g Organic Potatos
500g Organic White Bread Flour
8g Sea salt
225ml Warm water
combine starter, flour and water. Lightly mix and leave in a covered bowl for 24 hours.
Boil, drain and cool the potatoes. Then mash (I slice and leave the skins in, but remove if you don't want skin peices in the final loaf).
Combine the starter mix from day 1 with the warm water and mashed potato (don't forget to take out a couple of tablespoons for your next starter)
In another bowl mix the flour, salt and rosemary.
Combine the two mixtures and mix so that all the ingredients are combined into a dough and leave 10 minutes.
Knead the dough for a few minutes and leave covered for an hour.
Dust with flour and lightly knead again and leave covered for a further hour.
Dust again with flour and shape the loaf by stretching the dough out and pulling the sides in, to form a slightly flat round ball and dust again.
Dust a proving basket with flour (or a small mixing bowl lined with muslin) and put in the dough with the pulled sides up.
Place in the fridge for 8 hours or overnight to prove.
Remove the proven dough from the fridge and preheat a fan oven to 230C with a baking sheet in the middle and an oven dish at the bottom.
When the oven is up to temperature, remove the baking sheet from the oven and dust with flour.
Tip the dough onto the baking sheet and slash with a sharp knife.
Return the sheet to the middle shelf and put a large glass of water in the oven dish.
Turn the oven down to 220C and bake for 25-30 mins
After baking tap the bottom to see if it sounds hollow, if not bake another 5 minutes
Once baked remove the bread from the baking sheet, turn off the oven and place the bread directly onto the middle oven shelf to cool in the hot oven wih the door slightly ajar.
Added by: James Houghton
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