- 287g Strong flour
- 287g Malted flour
- 115g Mixed seeds
- 215g Sourdough starter
- 400g Tepid water
- 15g Salt
- Handful of ice cubes
One of our favourite loaves from our Bakery and a bestseller in our farmshops. The mixed seeds give this versatile bread incredible flavour, texture and nutrition.
Join us for one of our Artisan Bread Making and learn how to create your own sourdough starter and either begin or expand your home-baking journey. Our tutors will guide you through the importance of texture, kneading, proving and of course the all important baking, so that you can leave us confident to be able to recreate delicious loaves at home.
Mix the tepid water with the flours, seeds and salt in a medium bowl. Bring together, then take out of the bowl and knead for 5 minutes.
Add the sourdough starter* and knead for a further 5 minutes until you have a smooth elastic dough. Shape the dough for a bulk prove and place in an oiled bowl. Cover with a clean, damp tea towel, leave to prove in a warm place for around an hour or until the dough is one and a half times its original volume.
When the dough has proved, shape into a bloomer* and place in to a banneton* (or if you don’t have a banneton, a casserole dish or a 1lb loaf tin will do), cover and leave to prove again for a further hour somewhere warm.
(NB: if you have time, you can achieve a far superior result by proving the dough slowly, so two 8 hour proves in the fridge will give you a better bread)
Preheat the oven to 240°C. With a baking stone inside.
After the second proving, uncover and allow to air for 10 minutes – this oxidisation will prevent sticking. If using a banneton, remove the dough by turning it onto a paddle* and place onto the baking stone* in the pre-heated oven. Alternatively, put the shaped dough in a lined loaf tin or a casserole dish with the lid on.
Bake for 30-35 minutes.
For an extra crunchy crust, you can create steam by adding a handful of ice to the bottom of your preheated oven when the loaf goes in.
Glossary of terms:
An essential part of traditional breadmaking. This time-honoured method does require care, feeding and attention, but your efforts will be rewarded with loaves that last longer, have better texture, more flavour and are easier to digest. All students of our Artisan Bakery course at the Cookery School receive their very own sourdough starter to take home, or you can ask your local artisan bakery for some, or even make your own at home with organic flour, tepid water and plenty of patience!
A basket made from natural materials such as cane. Used for proving and shaping loaves, not for baking them.
To achieve this rustic loaf shape, after needing ensure the crease of the dough is underneath and to fold in the ends so they are round. Make diagonal slashes in the top of the dough for the classic bloomer look.
Also known as a peel, a shovel-like tool used to slide loaves of bread (as well as pizzas, pastries and other baked goods) into and out of the oven.
A portable cooking surface used in baking, typically made of stone, ceramic or salt. The porous nature of the baking stone absorbs moisture, giving a crispier crust.
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