It turns out that sourdough focaccia is my new favourite go-to bread to make!
A basic recipe for my weekly sourdough bread:
Ingredients
500 g bread flour
(I use all white #4, or any mix that I feel like experimenting on the day - buckwheat , spelt, rye, seeded flour)
190-200 g starter
300-350 ml water
10 g salt
Method
I keep in the fridge 50g of starter every week. On friday evening I refresh the starter with 100 g flour, 90 ml water. By the following morning, it has bubbled a lot, doubling in volume.
Keep 50 g for the next batch. Use the remaining 190g and mix with the flour and water. Let autolyse 15-30 minutes before adding the salt. Autolyse helps the gluten relax and form, the following kneading is then easier and shorter.
Add the salt and knead for 5-10 minutes. Leave for 1st fementation for 3-5 hours depending on ambiant temperature, folding every 40 minutes 2-3 times.
Shape and place in a banneton then leave for another 1.5-2 hours before placing in a hot oven 240C with steam. Reduce to 210C after 15-20 minutes and leave another 30 minutes in the oven.
Resist the temptation of slicing as soon as it is out of the oven and eat when cool, preferably the following day.
Added by: Anne Chapman
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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