7 Seed Sourdough

BAKING / ANY SEASON

INGREDIENTS

  • 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.

METHOD

Mix the tepid water with the flours, seeds and salt. Knead for 5 minutes. Add the sourdough starter and knead for a further 5 minutes.

Cover with a clean tea towel and leave to prove in a warm place for around an hour or until the dough is one and a half times its original volume.

Shape the dough into a bloomer using a banneton, cover and leave to prove again for a further hour. Remove from the banneton and allow your loaf to oxidise uncovered for 10 minutes to prevent it from sticking. Alternatively, you can use a lined casserole dish leaving the lid on for the dough to prove.

Heat the oven to 240°C. Put the shaped dough on a baking tray, or if using a casserole dish place into the oven with the lid on and bake for 30-35 minutes, adding a handful of ice cubes to the bottom of the oven to create steam.

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