120g sourdough starter
200g Matthews Strong White Flour
140g Matthews Cotswold Crunch Flour
1 tsp salt
1 bulb garlic, roasted with a drizzle of olive oil
1 tsp dried chilli flakes
9pm. Add water and 200g flour to sourdough starter and mix. Leave overnight in a covered bowl in the kitchen.
9am. Next morning this should look bubbly and lively. Add Cotswold Crunch flour, mix and leave for 30 minutes. Then add salt and roughly mix into the dough with your fingers. Leave for another 30 minutes, then do 4 stretch and folds in the bowl, filled by another 3-4 sets of stretch and folds approximately every 30 minutes.
Leave to prove in the covered bowl for another couple of hours or so until well risen and roughly double in size. Turn out onto a lightly floured surface and gently stretch dough into a large rectangle without tearing, scatter garlic and chilli on the surface and then roll up and shape. Rest for 20 minutes and final shape the dough before placing into a floured banneton/bowl. Cover and place in the fridge overnight.
9am. Next morning heat the oven to 240C.
Turn out chilled dough onto baking parchment, score and then place into a lidded ovenproof pot. Bake with the lid on for 40 minutes. If you’d like the bread a little darker, place the bread directly on the oven shelf for a further 5-10 minutes – to your preference.
All timings approximate depending on ambient temperature.
Thank you to Alison Travis for the recipe
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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FWP Matthews Ltd is one of the leading independent flour millers in the UK for conventional and organic flour.
The Matthews Cotswold flour mill is owned and run by Father and Son team Paul Matthews and Bertie Matthews the great, great and great*3 grandsons of the founder Frederick William Powell Matthews steeped in tradition, FWP Matthews Ltd represents an important part of the local industrial heritage.
Situated on the edge of the beautiful Cotswold hills in the village of Shipton under Wychwood this traditional mill produces a wide range of quality natural and conventional flours. We still use the original building that was completed in 1912.
Lovely to bake with @CotswoldFlour today - from the next village to where we lived for a year. We can’t visit at present, but being able to enjoy local grain will be the next best thing
@KMckilligan @CotswoldFlour I’ve got a 16 kilo bag of Cotswold crunch on the go, I’m also working through 25 kilo of white flour which I bought some time ago fortunately.
These two are a recent a bake, one is half Cotswold with Caraway seeds, the other is white.
No other bread is like it, it’s heaven.
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