500g Strong Flour
250g Warm Water
150g Sour Dough Starter
40g Verstegen Spice Oil (of choice)
5g Sugar
5g Salt
Spice Oil Sour Dough Bread
Baking fresh bread at home has increased in popularity over the last couple of years….with the success of The Great British Bake Off only adding fuel to the flames we decided to create these flavoured sour dough recipes using Verstegen Spice Oils.
Spice Oils are a range of intense oil marinades inspired by global flavours perfect for marinating meat, fish and vegetables but also extremely good in breads.
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Ingredients
Method
In the morning combine all the ingredients in a mixer and using a dough hook continue to mix for 10 minutes.
Take the dough out and continue to knead for a further 5/10 minutes until stretchy and smooth.
Transfer to a oiled bowl, cover and leave to prove until the evening.
Knock back and reshape (at this point you can transfer to a floured sour dough basket)
Loosely cover with cling film and leave to prove overnight in the fridge.
In the morning slash with a razor blade across the top (you can get creative with this), leave out at room temperature for 1 hour then cook for 25 minutes at 200°c.
