Mike and Pat have only gone and sent us through another fantastic recipe and this time it’s a St. Patrick’s Day special. Enjoy Stone Bakers!
This recipe requires some knowledge of making sourdough bread. Sourdough bread has a great crust and fantastic flavour. It’s a little time consuming in the beginning getting your starter going. Once you have your starter you can keep it going for as long as you like, years in fact.
- 150ml to 175ml Guinness
- 1tbsp dark muscovado sugar
- 1tbsp treacle
- 250g starter
- 150g wholemeal flour
- 225g strong white bread flour
- 7g salt
Heat the Guinness, treacle and sugar until they dissolve into the Guinness. Set aside and leave the mixture to go tepid.
Now in a bowl combine the flours, starter, salt and around 120ml of the tepid Guinness mixture. Mix the ingredients until it comes together and is ready for kneading, add more of the Guinness mixture if needed.
Next, pour some oil onto a work surface and knead your dough for about 12-15 minutes, then place in a bowl. Cover with cling film and leave it to prove at room temperature for 4-5 hours. Once the dough has doubled in size remove it from the bowl and knock it back and shape it into a loaf of your choice. Place it in a plastic bag and prove for another 4-5 hours, until doubled in size.
Once your dough is nearly ready you can get your wood fired oven up to it’s maximum temperature and allow for the oven to cool until it reaches about 200°c.
Finally place the bread on a heatproof baking tray or straight onto your oven floor using your wooden peel. Make sure you have cut some slits in the top of your loaf with a bread knife.
When you loaf is in the oven, close the door and bake for around 35 to 50 minutes. This is a very dark coloured bread so difficult to tell when baked by its appearance. You will know when it is ready by removing and tapping the bottom, it should sound hollow.
Finally leave to cool on a wire rack: then eat!
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