Bramble Bakes

Recipes

Standard White Sourdough

This is actually a 20% wholemeal, 80% white, but has a great flavour.

	1 Loaf	2 Loaves	Notes
White Strong Wheat Flour	400g	800g	Min 12% protein per 100g
Strong Wholemeal Flour	100g	200g
Fine Sea Salt	10g	20g
Water	300g	600g
Optional bassinage water	50g	100g	This produces a higher hydration dough which can be trickier to use, so try this when you are more confident
Leaven	114g – 14g starter, with 50g water & 50g flour	228g – 28g starter, with 100g water & 100g flour	Comprising starter (14g or 28g) plus equal amounts of water and flour

Wholemeal Sourdough

	1 Loaf	2 Loaves	Notes
Strong wholemeal flour	500g	1000g	Stoneground is preferable
Sea Salt	10g	20g
Water	300g	600g
Optional Oil	10ml	20ml	Gives a softer texture, add with the salt
Optional bassinage water	50g	100g
Leaven	14g	28g

Malted multi grain sourdough

	1 Loaf	2 Loaves	Notes
White strong wheat flour	100g	200g
Strong Wholemeal flour	150g	300g
Malted Mixed Grain flour	250g	500g	Matthew’s Dark Cotswold Crunch is my go to
Water	300ml	600ml
Bassinage optional	50ml	100ml
Fine sea salt	10g	20g
Leaven	15g	30g
Mixed Seats to Coat top	10g	20g

Spiced Sultana Tea Sourdough

82% Hydration

	1 Loaf	2 Loaves	Notes
White strong wheat Flour	300g	600g	Min 12% protein per 100g
Strong wholemeal Flour	150g	300g
Rye Flour	50g	100g
fine sea salt	10g	20g
Warm tea (20 – 25 degrees) suggest earl grey or a fruit tea	410g	820g
Sultanas Cinnamon Nutmeg Freshly ground cardamom Orange zest	200g 1tsp ¼ tsp ¼ tsp ½ orange	400g 2 tsp ½ tsp ¼ tsp 1 orange	soak the fruit overnight in the tea and then use the tea as part of your liquid for the dough
Leaven	113g 13g starter with 50g water/50g flour	226g 26g starter with 100gwater/100g flour

Sunflower, Pumpkin & Fennel

A great loaf from Bread Ahead Bakery in London

Toast all the seeds until lightly browned, then soak in 200ml/400ml water overnight. Use this water as part of the water allowance when making the dough

	1 Loaf	2 Loaves	Notes
White strong wheat flour	375g	750g	Min 12% protein per 100g
Strong Wholemeal flour	50g	100g
Wholemeal rye flour	50g	100g
Fine sea salt	12g	24g
Water	400g	800g	Include the water from soaking the seeds
Leaven	150g 30g starter with 60g water/60g flour	300g 60g starter with 120gwater/120g flour	Comprising starter (30g or 60g) plus equal amounts water & flour
Fennel seeds	10g	20g
Sunflower seeds	100g	200g
Pumpkin seeds	80g	160g

Granola

Using starter as a binder for the ingredients reduces the amount of sugar or syrup you need as it uses the ‘wallpaper paste’ qualities of your starter! It also gives a light and crispy bite to your granola clusters

	8 portions	16 portions	Notes
Sourdough discard	80g	160g
Maple syrup	100g	200g
Vegetable oil	15ml	30ml
Cinnamon	1tsp	2tsp
Rolled oats	100g	200g
Sea salt	1/4 tsp	1/2 tsp
Pecans, walnuts or almonds chopped	60g	120g	Chop coarsley
Sunflower seeds	35g	70g
Pumpkin seeds	40g	80g
Coconut, shredded	28g	56g
Dried fruit	80g	160g	Cherries, raisins, sultanas, blueberries, dates
Flax and/or chia seeds	1 tbs	2 tbs

Pre heat the oven to 160^oC
Line a baking tray with greaseproof paper
In a small bowl stir together the starter, maple syrup, oil, salt and cinnamon until smooth.
In a large bowl combine the dry ingredients
Pour the wet ingredients into the dry and mix until all the mix is coated
Spread the granola out onto the sheet, clustering and pressing it together if you like larger clusters.
Bake for 25 – 30 mins until it is golden
Allow it to cool thoroughly before storing in an air tight container.