Ravenhill Sourdough Bread Recipe

Ravenhill House in Belfast, Co Antrim   

At Ravenhill House Bed and Breakfast, we aim to use the best Irish produce and ingredients available when making our home-made bread. Bread making is a daily task in our B&B and we start with raw materials of organic wheat and rye grain from Dunany Farm in County Louth. Using our trusty German grain mill, we grind a coarse wholemeal wheat flour for making wheaten bread and a finer rye flour which gives a delicious flavour to our sourdough loaf. Grinding the flour just before it is used, ensures that none of its nutritional goodness is lost before the loaf is made. Our extensive breakfast menu makes good use of our homemade loaves which we hope that you will enjoy when you visit Ravenhill House. #TastetheIsland B&B food experiences.

To make one large loaf (1.3kg)      Required: baking tray and proving basket

Ingredients:

125g Sourdough Wheat Starter
720g Strong Flour
120g Rye Flour
460g of Warm Water
8g Salt

Method:

Make production sourdough
125g   Sourdough Wheat Starter
300g   Strong Flour
340g   Warm Water 
Total Weight = 765g

Place the production sourdough ingredients into a large bowl and mix with a spoon for a few seconds only. Cover and leave overnight/10 hours to become frothy.

Make dough
765g Production Sourdough
420g Strong Flour (300g white +120g rye)
120g Warm Water
8g Salt                           

1.  Machine mix slowly the above dough ingredients using the dough hook for 6 minutes or hand knead for about 10 minutes.
2.  Cover and allow the dough to prove until it doubles(ish) in size. This takes about 3 hours.
3.  Shape and fold the dough and place in a proving basket to prove for a second time. This takes about  1 hour.

Turn loaf on to a hot baking tray and slash the surface with a blade.
Place in a preheated oven and bake for 25 mins at 250˚c, then 10-15 mins at 200˚c

Posted: 17 Oct 2019 by Claire Regan | with 0 comments

Tags: Taste the Island