Doves Farm - Baking with Sourdough скачать в хорошем качестве

Doves Farm - Baking with Sourdough

http://www.dudleighfilms.com/ Julia Moore – Natural Yeast Baker - Recipe Hungerford Food Festival – An introduction to baking with sourdough Family Sourdough Loaf - an easy to handle dough for the first time sourdough baker For the active natural yeast ferment 50g sourdough culture 225g water 150g Doves Farm Wholemeal Emmer flour For the dough 475g Doves Farm White bread flour 150g water 2tsp salt 1. The night before you want to bake your bread prepare an active natural yeast ferment, blend the sourdough culture with 225g of water and 150g wholemeal emmer flour. 2. Mix well and leave to ferment overnight at room temperature (approx. 8hrs) 3. The next morning you are ready to make the dough. Add 150g of water to the fermented mix. 4. Place the 475g white bread flour in a large bowl and add the salt, mix thoroughly. 5. Make a well in the centre of the flour and pour in all of the fermented sourdough mixture. 6. Use a flexible dough scraper and then your hands to bring the dough together. 7. Allow the mix to rest for 10-15 for the water to fully absorb. 8. Press the dough out onto a clean work surface with your fingers to make sure there are no dry patches of flour in your dough. 9. Roll the dough up and leave to rest in a covered container for 3- 4hrs until swollen and relaxed. 10. Lightly press the dough out again on your work surface and shape to fit your proving basket. Shower the shaped dough lightly with a covering of rye and rice flour to stop it sticking to the basket. 11. Leave the dough lightly covered at room temperature until it has grown in size by at least 50%. 12. Gently tip the dough onto a baking tray and bake in a preheated oven for approximately 45 - 50 mins or until a good colour crust is achieved and the bread sounds hollow when tapped underneath. Bake for 10 mins at 250 C and then drop the temperature to 200 C for the remaining 35 - 40 mins. 13. Allow to cool on a rack before slicing. Tip – as your confidence with sourdough grows, try adding extra water (a tablespoon at a time) to achieve a softer stickier dough; this will result in a bread with a chewier texture and a more open crumb. White pizza & pitta dough Follow the above recipe replacing the wholemeal emmer flour with Doves Farm white bread flour and adding 2 tablespoons of olive oil to the 150g of water at stage 3. After stage 9, divide to suit your requirements. 200g for each pizza base and 50g for each pitta. Shape each portion into a ball, and leave in covered container to rest for another 3-4 hrs or longer in the fridge if not needed until the following day. Pittas – use a rolling pin, roll the pitta out on a dusting of gluten free flour to approx. 12-13cm diameter. Heat the oven to 250 C, slide the flattened pittas onto a hot baking sheet and bake for approx.. 3-4 mins, watch through the glass door as they puff up in the oven. For the pizza base - on a floured baking tray, press the dough out gently with your fingers, it will be soft and pliable and easy to stretch to a 25cm diameter, or more if you like a thinner crust. Add your toppings and bake at the 250 C for 10-12mins or until crispy and well coloured. Email: julia_moore@btinternet.com Twitter: @juliaontour