I love sourdough. I love making it and now I've started to adore adding new flavours to see if they work. Blackberry Sourdough is a winner and easy to make.
5 from 1 vote
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Rest 4 hourshrs
Total Time 5 hourshrs
Course Bakes, Bread
Cuisine American, English, International
Servings 1Loaf
Calories 250kcal
Ingredients
190gstrong white flour
125g sourdough starter
half a teaspoon of salt
roughly 60ml of water
60g of blackberries
extra flour for dusting the work top
semolina for dusting
Instructions
Mix together the sourdough starter and strong white flour with the salt and gradually add the water until it forms a soft dough.
Tip the dough on to a lightly oiled work top and knead by hand for 10-15 minutes. The dough is lovely to knead and is far smoother and softer than a normal loaf I think.
Put the dough in a oiled bowl, in a plastic bag and leave for 4-5 hours until double in size.
Knock the dough back and chop up the blackberries in to quarters.
Knead the blackberries in to the dough trying not to squash them too much.
Flour the banneton basket and pop the dough in with the seam side facing up.
Pop the basket in a plastic bag and leave for about 9 hours - overnight is what I do. Then you have fresh bread for breakfast.
Preheat the oven to 220 degrees celsius and put in a baking tray at the bottom of the oven.
Dust another baking tray with strong white flour and semolina. Carefully tip the dough out of the banneton and on to the tray.
Add cold water to the baking tray at the bottom and put the other baking tray in. The water will create steam and give the loaf a lovely crust. Bake for 20-25 mins.
Nutrition
Calories: 250kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.