Fresh Baked Bread Service (v) Recipe
Sourdough, Focaccia Muffins, Whipped Honey Butter
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Ingredients
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Sourdough Bread
Focaccia Muffins
Whipped Honey Butter
Method
Sourdough Bread
- 1
Mix and Autolyse
In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Let the mixture rest for 30 minutes.
- 2
Add Starter and Salt
Add the sourdough starter and salt to the dough. Mix until well incorporated.
- 3
Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 4-6 hours, stretching and folding the dough every 30 minutes.
- 4
Shape and Proof
Shape the dough into a round loaf and place it in a proofing basket. Let it proof for 2 hours at room temperature, or overnight in the fridge.
- 5
Bake
Preheat the oven to 230°C (450°F). Bake the bread for 30-35 minutes until golden brown.
Focaccia Muffins
- 6
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, yeast, and salt. Slowly add the water and olive oil, mixing until a dough forms.
- 7
Knead
Knead the dough for 5-7 minutes until smooth. Let it rise for 1 hour until doubled in size.
- 8
Add Toppings
Fold in rosemary and halved cherry tomatoes into the dough.
- 9
Preheat and Bake
Preheat the oven to 200°C (400°F). Grease a muffin tin and divide the dough among the cups. Bake for 20-25 minutes until golden.
Whipped Honey Butter
- 10
Whip Ingredients
In a bowl, beat the unsalted butter until creamy. Gradually add honey and continue to beat until fluffy and well combined.
- 11
Serve
Transfer whipped honey butter to a serving dish and enjoy with fresh bread.
