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
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!
- Make your doughs wet, as most people make the dough far too dry. Don’t be scared, if it sticks to your hands, who cares? Just oil or flour your hands and persevere.
- Try using a mix of strong white bread flour and good quality plain flour to achieve a chewier, more artisan texture. Strong white flour will tend to produce a more English sandwich loaf, which you may not always want.
- When moulding, be gentle! Most doughs should only need the gentlest of rolling to achieve a nice shape.
- Turn up your oven to its highest setting. You need a really hot oven for most breads!
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
A super exciting announcement!