It turns out that sourdough focaccia is my new favourite go-to bread to make!
200g fed/risen starter (fed 50% canadian flour/50% water)
400g slightly warm water
200g Rye flour
600g strong white flour
150g mixesd seeds
1 tbsp salt.
Mix all ingreadients in a stand mixer for 7-10mins.
Strech and fold 3-4 times over the next 1.5 hours.
Leave overnight in the fridge (mixed at 7pm, left on counter until 10.30pm).
Divide into 2, shape and into bannetons.
Leave for 5-6 hours at (a coldish) room temperature.
Preheat dutch oven in oven to 230 deg C
Bake for 25 mins with lid on, 10 mins lid off. Check internal temp is at least 90 deg c.
Added by: Patricia Gooch
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