Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Oops! Please enter text in the search bar
Register Log In
Lancewood Buttermilk Sourdough Bread
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
1

Share this Recipe

Buttermilk Sourdough Bread

Ingredients

100 g active starter
250 ml cake flour
250 ml LANCEWOOD® Buttermilk
625 ml white bread flour
5 ml salt
30 ml warm water

Method

Mix the starter, buttermilk and cake flour together until smooth. Cover and leave to stand overnight for 10 – 12 hours. It should be sponge like and growing in size.

Add the white bread flour, salt and water to the mixture. Cover and leave to stand for about 1 hour.

Pull and fold to shape into soft smooth dough. The dough shouldn’t be sticky. Cover and leave to stand for 3 – 4 hours. The dough should now start to grow. Pull and fold a few times, but do not over handle.

Spray a piece of baking paper with non stick spray and dust with flour. Place in a dome shaped dish. Alternatively use a floured banneton. Place the dough inside the bowl.

Cover and leave for another 3 – 4 hours. Place a piece of baking paper over the dough and flip over onto a baking sheet.

Preheat the oven to 180°C. Use a sharp knife or blade and cut slits into the bread.

Transfer with the baking paper to a heavy based ovenproof casserole or Dutch oven with a lid. Cover and bake for 45 minutes with the lid on. Remove the lid and bake for a further 10 – 15 minutes.

Remove from the casserole and place on a wire rack to cool.

Serve with butter and grated LANCEWOOD® Cheddar.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}