While I was off work on paternity leave following the arrival of my baby boy Ethan I have been researching that classic loaf the Sour Dough.
As part of our Saturday bread production we bake some Sour Dough breads which involve using a Ferment to which we have cultured and kept alive ( for several weeks now), we then add to the dough at the first knead stage. This ferment adds the sour taste to the bread and actually has quite a citrus taste. After the dough is kneaded you then take the same amount of dough from the mix and add it back to your ferment (be it a Levain or Ploosh) alive.
This kneading process accompanied by baking in our stone based oven ensures a fantastic crust and flavour associated with sour dough, so if your near the shop on a saturday pop in and try one I can recommend either the black olive or the sun-blushed tomato loaves.
