Apricot and Sunflower Sourdough

I have four new comers in my little kitchen at the moment and I love them all equally.

A flat bottomed wok- who knew cooking could be so quick and easy with this little fella.

A hand made wooden Huon Pine mini rolling pin- beautifully made. I fell in love with the workmanship and needed a smaller one than my broken handled marble one. It really is the perfect little roller. Light and smooth…(not generally like my pastry.)

A super sharp lame (French blade for cutting my sourdough)- slash, slash, slash!

and….my new Banneton. Otherwise known as Brotform or Brotformen…Other, otherwise known as a little basket to prove your bread in. This I have to say is my favourite. Lovingly stored away at night, ready to work its banneton magic on my bread the next day. If I tucked it up and gave it a good night kiss, I wouldn’t be surprised.

… Mr Chocolate might be though.

Apricot and Sunflower Sourdough

200gms starter

2 1/2 cups flour

1/3 cup dried chopped apricots

1/3 cup sunflower seeds

1 tps salt

3 heaped spoonfuls natural yoghurt

water: enough for elastic dough consistency

Mix ingredients together, then leaving for an hour or so. Into fridge for a lovely long and slow ferment for 12 hours. Out of fridge and fold the dough. Leaving to prove for approximately two hours. Fold again and popped into my lovely, lovely new banneton. Prove until, I couldn’t stand the excitement any longer and had to pop the dough in the oven to see how my new basket had shaped up. Baked at 250C with steam on top shelf for approximately 20mins and then down to the bottom shelf for a further 10 minutes.

This loaf I have made a few times now and I’m really happy with the results. It keeps beautifully and still toasting well a week later. Topped with the Lime and Cumquat Marmalade and my morning begins.

* This post submitted to Yeastspotting.

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