It turns out that sourdough focaccia is my new favourite go-to bread to make!
200g Shipton Mill No4 Organic White
75g Shipton Mill Organic Light Malthouse Flour
75g Winchester City Mill NT Stoneground Wholemeal Flour
50g Starter @ 100% hydration (Shipton Mill Dark Rye Flour)
7g Fine Sea Salt
260g Room Temperature Water
Mix everything APART from the salt and leave to Autolyse for 1hr
Scrunch in salt and perform first set of stretches and folds, repeat the S&F's every 45-60 minutes (dependant on ambient temperature) for the next three hours.
Pre-shape and bench rest for 20 minutes
Final shape and into bannetton for a long retarded prove in the fridge for at least 8 hours.
Bake at 220C with steam or Dutch Oven for 40-45 minutes
Added by: Andrew Weston
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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