Get stuck in and discover the different stages of creating the best sourdough in this brilliant recipe from Vicky from Vicky's Bread...
200g of sourdough culture or levain
300g+ of water
Mix together your sourdough culture, water and flower, autolyze and the add your salt. Mix until nice gluten structure is formed.
Put the dough in to a bowl, cover with a clean tea towel and allow to ferment for 3 hours, folding as necessary.
After allowing to ferment, remove dough from the bowl, pre-shape and mould and pop it into a banetton.
Cover your banetton with a tea towel and prove for an hour or chill overnight/several hours.
Bake as hot as you can (240 degrees) for around 45 minutes.
Try an olive variation…
Cut the amount of flour to 400g, water to 200g and salt to 8g and when you have a nice dough structure add 150g of chopped pitted olives.. We recommended ones from the Olive Branch!
Gather family and friends for a stunning lamb lunch this season.
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