Showguide | OH19 | Surrey Homes OPEN HOUSE 2019
Surrey shopping, eating and lifestyle event Sandown Park Racecourse covering Surrey events, Sussex events and London events. The perfect family day out
Surrey shopping, eating and lifestyle event Sandown Park Racecourse covering Surrey events, Sussex events and London events. The perfect family day out
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Bakehouse<br />
White Sourdough<br />
Clare Barton shares a sumptious sourdough recipe<br />
in a sneak preview of what to expect from her<br />
talks on the Live Stage on Friday and Saturday.<br />
Ingredients<br />
• 500g Strong Organic White Flour<br />
• 350g Water<br />
• 12g Salt<br />
• 175g Stiff Sourdough starter<br />
Method<br />
1Mix all ingredients together for<br />
approximately 10 minutes – check the<br />
temperature of the dough, it should be 24°c.<br />
Cover and leave in the mixing<br />
bowl for 60 minutes.<br />
2Knock back the dough and cover for<br />
another 60 minutes. Knock back and<br />
cover for another 60 minutes.<br />
3Shape and put into the floured banneton.<br />
Cover and prove in an ambient place<br />
for 30 minutes and then place in the<br />
fridge overnight ready for baking at your<br />
convenience the next day or cover and prove<br />
at an ambient 1 to 2 hours.<br />
Bake for 35 minutes at 250°c with steam<br />
4 (this can be achieved by putting a pan of<br />
water in the bottom of your oven and,<br />
working quickly after the bread is loaded<br />
into the oven, pour a jug of water into the<br />
pan and close the door to trap the steam)<br />
5Turn the bread out, cut the top to allow<br />
the rise and put into the oven, either on a<br />
baking stone or upturned roasting oven tray.<br />
SURREY-HOMES.CO.UK 45
Change language