Special sourdough recipe

Special sourdough recipe

15th September 2020

September is all about sourdough and we’ve asked our head chef for his perfect recipe. For any bread recipe, you’ll need to be sure to follow all the weights and measurements exactly and be patient with the rise. Many factors could make your dough rise slower, so don’t become concerned if it takes a bit longer for yours to double in size.

Special Sourdough

Method

1. Heat the milk and the water just before a simmer, let cool to lukewarm

2. Stir in the sugar, salt, and flour and beat till blended

3. Turn into a large crock, allow ample room for expansion

4. Cover with a cheese cloth and let stand in a warm place 3-5 days until it bubbles and has a sour aroma

5. Dissolve the yeast in the 1/2 cup warm water and beat it into the starter

6. Cover with a damp cloth and let sit room temp for a week, stirring down each day

For the starter:

Ingredients

1 cup milk

1 cup water

1 TBS granulated sugar

1 tsp salt

2 cups AP flour

1 pack dry yeast (7g)

1/2 cup warm water

Method

1. Combine all the ingredients for the sponge and beat with a wooden spoon until blended

2. Cover with plastic wrap and let sit at room temperature until it doubles in size

For the sponge:

1 cup warm water

1 cup starter

2 tsp granulated sugar

2 tsp salt

4 cups AP flour

Method

1. Soften the yeast in the warm water in a large bowl

2. Add the sponge and 1 cup of flour

3. Turn out to a floured board and knead adding additional flour till dough is very stiff

4. Place in buttered bowl, turning the dough to coat with the butter

5. Cover and let rise till it doubles, about 1-2 hrs

6. Punch down the dough, return to bowl and let rise 45 more minutes

7. Turn dough to floured board and divide in half

8. Shape each half into loaves and bake 200C 35-45 minutes or until bread sounds hollow when tapped

9. Serve with a pot of fresh, farmhouse butter

For the bread:

1 pack dry yeast (7g)

1/2 cup warm water

all the sponge mix

1-2 cups AP flour

Read more recipes from Chef Bruce. Keep up to date with recipes and everything going on at our restaurant.

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