It turns out that sourdough focaccia is my new favourite go-to bread to make!
-300g Finest Bakers No1 White Bread Flour
-100g organic White Flour
-70g sourdough 100% hydrated
-2g dry yeast
-60g sunflower oil
Knead all the ingredients except for the honey, salt and oil. Wait 10min and knead again including the rest of the ingredients.
Put the dough in a container and leave it until it grows 1/3 of its volume.
Refrigerate until next day.
Remove the dough from the fridge and temper it before working with it.
Divide the dough into 6 equal pieces of 125g each.
To shape the bread follow the link below:
Added by: pilar
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.