(makes 2 loaves) 900g strong white flour, ideally a mix of organic 00 flour and unbleached stoneground 100g dark or light rye flour 200g lively leaven 700g luke warm water Two sprigs of rosemary, removed from woody stalks and finely chopped 150-200g of pitted kalamata (or good quality black or green) olives 20g salt […]
Adapted from the brilliant TARTINE BREAD by Chad Robertson (makes 2 loaves) 700g strong white flour 200g wholemeal flour 100g dark or light rye flour 200g lively leaven 650g luke warm water 200g sunflower seeds 125g linseeds 20g salt Toast 125g (roughly 1 cup) sunflower seeds in a baking dish in a hot oven […]
(makes 2 loaves) 700g strong white flour 300g dark or light rye flour 200g lively leaven 700g luke warm water 150g black treacle 2tbsp instant coffee 2tbsp cocoa powder 6tsp caraway seeds Two good handfuls of walnuts 250g raisins 10g salt Mix all the ingredients apart from the salt, caraway, walnuts and raisins together […]
(makes two loaves) FOR THE LEAVEN 90g bread flour 90g water FOR THE BREAD 200g leaven 1kg white-bread flour (or any other mix of flour you like) 20g fine sea salt 700-750g water Make the leaven: The morning before baking, put 1 tablespoon of your mature, bubbling starter in a bowl and add 90g of […]
Take a clean jar capable of holding around 400g/ml (I use a tall container which came with a hand-held blender). Put 50g of flour (50/50 mix of wholemeal and white) in the container, then add 50g water and mix well. Leave it on your kitchen counter with the top loosely covered. Don’t seal it tightly. […]
Impanata is an Italian pie which can make a great quick supper if you’re already proving some sourdough. Don’t be limited by what’s below – use up whatever is in your fridge (e.g. leeks and blue cheese instead of broccoli and mozzarella/roasted butternut squash, feta and cumin). It’s great cold for lunch the next day […]
