skip to main content

Searching...

Festive Sourdough

2 sourdough

Ingredients

Metric

Imperial

Click

Shopping List key

to Add/Remove item to your Shopping List

0.6 kg 1 lbs 5 oz kg WorkWith 30% Sourdough Concentrate 25kg
1.4 kg 3 lbs 1 oz kg Carr's Strong Flour 16kg
0.2 kg 0 lbs 7 oz kg Ocean Spray Dried Cranberries
0.01 kg 0 lbs 0 oz kg Sage 10Kg
0.006 kg 0 lbs 0 oz kg Parsley Curly 3mm 10Kg
1.3 kg 2 lbs 14 oz kg Water
0.1 kg 0 lbs 4 oz kg Crispy Onions
0.05 kg 0 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast

Festive Sourdough

Email Recipe Download Recipe Print Recipe

Taste Christmas in this Sourdough with flavours of cranberry and sage and onion stuffing!

Method

1. Add together the sourdough concentrate, yeast, water and flour into the mixer. Mix for three minutes slow and ten minutes fast.

2. In the final minute of mixing; add the cranberries, sage, onions and parsley and mix until combined

3. Transfer dough onto a lightly greased tray and leave to ferment at room temperature for an hour.

4. Once fermented, tip out onto a lightly floured surface and cut into 500g pieces

5. Round the dough pieces and let rest for 10 minutes.

6. Give final mold and place on lightly greased baking tray.

7. Proof for one hour.

8. Lightly flour the dough and add designs using a sharp knife/blade.

9. Bake at 440F with steam for 35 minutes.

Delivery across
UK & Ireland

Conversion calculator

Metric Converter