Fermented starter dough

Fermented starter dough

By
From
Fish Kitchen
Makes
4 loaves
Photographer
David Loftus

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. I use this ‘starter dough’ for most of my breads. It lends an incredible depth of flavour. A couple of days in advance, open a 400 g tin of peaches or pears, tip into a bowl, cover and leave to ferment for 2 days. Once fermented, transfer the fruit and juice to a blender and blitz to a smooth liquid, then pass through a sieve into a jug. Put 280 g white bread flour, 15 g fresh yeast and 160 ml of the fermented juice into an electric mixer fitted with a dough hook and mix on a high speed until a smooth dough has formed. Transfer to a lidded container. The fermented ‘starter’ dough will live in the fridge happily for up to 5 days… but keep an eye on it as it might try to escape!
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
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high
end
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