1 May 2011

crusty sunshine sourdough cobs

Sliced hot from the oven, deliciously light tangy bread rolls for outdoor eating


They have a super springy soft crumb,
with a cracking crust


overnight ferment ingredients

120g sourdough starter 
100g wholemeal strong flour
100g water

mix and rest, covered, in the fridge overnight


the following morning, to your ferment



add

 

crusty sunshine sourdough cob ingredients 
320g water + 1 tblsp evoo
550g strong white flour
7g fine salt

mix together and rest the wet dough for 15mins
mix again, and rest for 15mins
mix one more time and rest for 2hrs30



shape into 10 equal balls, place on baking parchment onto a baking sheet
and bake at 200 deg for 30mins, turn the oven down to 180 for a further 15mins


and cool