The perfect cheese sourdough

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.

This is a simple sourdough loaf using Shipton Mill No 4 flour and a small percentage of organic wholemeal. I use light rye flour for my starter and the leaven is made with No 4 flour. I start the leaven in the morning and the loaf around 3 o’clock in the afternoon. At around eight o’clock it is ready to go in the fridge over night. I bake the loaf straight from the fridge in a Dutch oven which has been in the AGA overnight. Its a really delicious uncomplicated loaf with a nice brown crust - thats the best bit.