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Rosemary and raisin sourdough

Rosemary and raisin sourdough loaf - a delicious all rounder that tastes great with goats cheese and olive oil

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300g Shiption Mill organic white stoneground flour

300g Shitpon Mill organic wholemeal flour

50g chopped rosemary leaves

20g choppen raisins

10g fine sea salt

360ml warm water

30g sourdough starter

Combine the dry ingredients in a bowl. In a second bowl combien the starter and warm water. Tip the dry ingredients in and mix well.

Leave to stand for 10 minutes (use the dry ingredients bowl as a lid if it fits, if not cover with a tea towel or shower cap). Fold the dough 10 times turning the bowl a quarter turn between folds. Add a single finger mark to remind you that you have completed the first set of folds our of four. This should take around 30 seconds. Cover and leave for 10 minutes and then repeat the 10 folds and bowl turns for a second time adding two finger marksthis time. Cover and leave for 10 more minutes and repeat for a third time then 10 minutes more rest and fold for a fourth and final time. Leave your dough covered to prove overnight. When doubled in size, punch back and turn out onto a lightly floured surface. Gently fold four times turning your dough a quarter turn each time and shaping it with your hands into a round ball. Dust with flour on the top only. Place gently upside down into a lightly floured round banneton and cover. Place into a 50C oven (turn oven off when you put the dough in) for a second prove. When the dough has risen by around 50% (usually around one hour) remove from the oven and place in the fridge for 30 mins. Turn the heat up to 220C. Turn the banneton out into a pre heated cast iron cooking pot with a lid. The easiest way to do this is to place the lid on top of the banneton and turn everything upside down, remove the banneton, score the bread in your favourite way and then add the main section of the cast iron cooking pot upside down. Bake for 30 minutes at 220C. Remove the lid and bake for a further 15 minutes at 200C. Turn the loaf out onto a wire rack to rest for 45 minutes before serving. This loaf is fantastic with goats cheese or charcuterie or grilled vegetables and olive oil.

Added by: Jonny Gibson


Tags: Bread Sourdough fruit

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