Delicious,full of flavor and healthy sourdough with amazing and rustic crust!Yum!
This is no kneed technique.You can prepere the pre-ferment overnight for mixing,folding, proving and baking next day or prepare the pre-ferment early in the morning and mix,fold in the evening and prove overnight with early morning bake for the breakfest.
100 grams of rye or wheat sourdough starter
100 grams of water
100 grams of stoneground white flour
For the dough
400 grams of flour (you can use 200 of white stoneground,100 mg coarse wholeground flour and 100 mg 3 malts-brown sunflower flour
300 mls of water
10 grams of smoked fakes salt
various seeds (linen seeds,sunflower seeds etc)
When the pre-ferment is ready add on the water and flour and mix it with wooden spatula.Leave it to rest(autholyse) for at least 20 min. After that time add on salt and start the folding process. You have to repeat it ever 30 min for at least the first 3-4 hours. When the folding time is compleated tip it on the surface and and shape a bowl and put it inside teh benneton. You can line the benneton with a mix of wholemeal/rice flour and add on seeds on the bottom. Prove either overnight or during the day (depending on which method using) and bake in the dutch oven. Heat up the oven to 260 and then bake in that temperature for 20 min with the lid on .After 20 min remove the lid and bake for further 15 min lowering the temperature to 220. Enjoy the smell and aroma when it comes out.Best eaten with butter and al fresco or by the lit fire :)
Added by: Robert Rea
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.