REDBEARD Bakery White Sourdough

Red Beard Bakery

Ingredients

900ml warm water
1000g Organic bakers flour
300g whole wheat flour
100g leaven
25g Pink Lake Salt

Method

Roughly combine all ingredients except the salt in a large wooden/plastic mixing bowl.

Add salt, then turn out onto wooden bench and knead vigorously for 5 minutes to develop the gluten.

Cover and set aside in a warm place for  2-3 hours until the dough rises noticeably. (an esky with a hot water bottle filled with warm water is good as a warm place!)

Turn onto well floured bench and shape into 3 equal balls.

Place into 3 well oiled small bread tins.

Cover and set aside and allow to rise in a warm place (grab that esky!) for another 2-3 hours  until dough is ready (reaches tops of tins).

Meanwhile pre-heat oven to 230.C for 30 minutes. (place bricks in oven to add thermal mass)

Bake for approx 35-40 minutes. Turn out one loaf and tap base to check for hollow reverberating sound. Cool on rack for at least one hour.

Tuck into fresh bread with lashings of butter and honey!

Print
Our pink lake salt finds itself in some amazingly diverse products around Australia. REDBEARD Bakery's sourdough bread is one of these amazing products - Sonia from Masons of Bendigo forwarded this recipe after attending a workshop with John from REDBEARD and hearing him talk about the ethical approach to its harvest.

Recipe Ingredients from the Mount Zero Range

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