It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
200 grams white starter @ 100% hydration
320 grams water
250 grams bread Flour or French flour
250 grams 00 Flour
11 grams of Salt Mix
Method
Mix the 200 grams starter and the 320 grams water Add the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough mix well
Cover and let dough ferment at room temperature.
Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate overnight.
Shape and leave to prove for one hour Heat oven to 500F/260C. Bake for 15 mins with steam Turn your oven down to 220C 20 mins without steam
Added by: Nelson Mansfield
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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Long Newnton, Tetbury
Gloucestershire GL8 8RP
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enquiries@shipton-mill.com
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