It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great recipe for you if you love sourdough, but just can't find the time to make it. With just a little forward planning to make sure your starter is up and running, you can produce a great sourdough loaf with just 10 minutes work.
Ingredients
Method
Some time before
Feed up your starter and make sure it will be ready to go ...
Late evening
Add the flour and salt to a large bowl and mix briefly. Then add the starter and the water and mix thoroughly to form a rough dough. Cover in plastic bag / clingfilm and leave in a warm place over night.
Next morning
Place your dough on to a well floured surface, fold a couple of times and shape. (The dough is quite sticky, so use plenty of flour.) Place your shaped dough in a well floured bannetone to prove.
Leave in a warm place to prove. It usually takes 3-4 hours to double in size.
Pre-heat the over to 250C. I bake this loaf in an earthenware cloche at 250C for 15 mins and then at 220C for a further 20-25 mins. The cloche isn't necessary, but helps with the crust - the main thing is to start with a very hot oven, then to turn it down a bit to avoid burning.
I'm told you're not supposed to, but we always eat the loaf hot, pretty much straight out of the over, when it is absolutely delicious!
NOTE - the precise quanitities of ingredients work very well for me, but try tweaking the flour to water ratio to change the texture. More water gives you a more open struecture to you bread, but is harder to handle; less flour and it's easier to shape, but more closed.
If you try this recipe, please leave a comment to let me know how you got on, especially if you've got any suggested improvements. Thanks
Added by: senrabmot
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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