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 Maize Bite flour, mix and leave for 30 minutes. Then add salt and oil 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, then turn onto a lightly floured surface and gently press ape. Rest for 20 minutes and finally 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.
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
Calls may be recorded for training and monitoring purposes.
Terms and conditions
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.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
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.
What a way to end the weekend with these delicious crunchy sourdough treats by @messyjessy_bakes
Happy Sourdough Sunday! #SourdoughSeptember #sourdough
Sourdough September with @CotswoldFlour. The one on the left was made with 50/50 strong white and 8-grain. The right one was 50/50 strong white and Cotswold Crunch. They even came out different shapes!
©2020 FWP Matthews Ltd | VAT NO. GB 194 637 624 | Website Designed & Maintained by Studio Habgood