It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
-300g Finest Bakers No1 White Bread Flour
-100g organic White Flour
-102g water
-70g sourdough 100% hydrated
-2g dry yeast
-95g eggs
-60g sunflower oil
-30g honey
10g salt
Method
First day:
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.
Second 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:
https://www.youtube.com/watch?time_continue=3&v=dNplNyYML7Y&feature=emb_logo
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.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
A georgous malted cheese sourdough.
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Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
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01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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