I followed Elaine Foodbods’s recipe for her enriched sourdough exactly as it was written, using the first version with 250g Strong White Bread Flour and 250g White Spelt Flour
After the overnight prove and pulling the dough together, line a round 23 cm loose bottomed Springform tin with a cake tin liner and gently place the dough into the liner smooth side up.
Carefully push the Pie d’Angloys cheese into the centre of the dough, then pop a series of small slits into the cheese, insert the slivers of garlic and a few tips of fresh rosemary.
Next drizzle with Küstennbel, a German clear spirit with a Star Anise flavour, or use any preferred clear spirit/white wine, then a spritz of extra virgin olive oil, just to ensure that the cheese browns
Decorate the surrounding dough with fresh lavender heads and rosemary, not just for decoration, they will infuse the dough with their flavour too.
Follow the enriched dough instructions once again, including anointing the dough with the egg white mixture taking care not to dislodge the lavender and rosemary
This was then was baked as directed from a cold start oven for 50-55 mins
Remove from the tin and liner.
Cool for ten minutes, then cut with a sharp knife.
Watch the molten lava of cheese cascade down as the first piece is extracted.
The fabulous fragrance of rosemary, lavender, garlic and the tantalising hint of star anise, will have infused the soft, rich dough.
Credit: Thank you to Pauline Scholey from Uppingham, Rutland, UK for submitting this recipe.
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
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The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
A beautiful loaf from Amanda where she tried mixing different % of our Canadian White, Wholemeal and Crunch Flours!
Credit to IG/panda_sourdough
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