Remedy Kombucha Apple Crisp
Any Remedy Kombucha flavour – our team recommends Remedy Kombucha Apple Crisp, which is what we have used in this recipe.
For best results, create your starter a few days before baking. An easy way to remember starter ratios is 1+1 flour and liquid.
How to cook
Feed your sourdough starter
- Feed your sourdough starter to get it active, 4 — 8 hours.
Make the levain
- Combine your starter, flour and Remedy Kombucha Apple Crisp in a medium bowl.
- Mix it until combined, and then cover with plastic wrap and leave it to stand in a nice warm part of the kitchen. Overnight works best.
- By morning it should have expanded and look very bubbly.
Make the dough
- Combine the levain with half the Remedy Kombucha Apple Crisp set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha Apple Crisp to the mix.
- Sift the flour and salt, and then add to the wet ingredient mixture.
- Mix this with a wooden spoon until you have a very basic rough looking dough. Cover this bowl with plastic wrap and set aside for an hour.
- Unwrap the bowl and take a corner of the dough in one hand.
- Stretch it away from the dough slightly, and then fold this stretched piece back on top of the dough.
- Turn the bowl 90 degrees (a quarter turn) and repeat this step three more times.
- Cover again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes. Repeat this process four to five more times.
- By this stage, the dough will look very uniform and smooth.
- After the final folding, cover again and let it stand for about an hour until the dough is puffed.
Cut & Shape the Dough
- Turn the dough out onto a well-floured surface.
- Cut the dough into two pieces. Shape these two pieces into two loaves.
- At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want. Use non-stick baking paper to line or place the loaf for baking.
- Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and then stand somewhere warm and draught free for a final rising.
Bake the dough
- Preheat the oven to 240 C (220 C fan forced).
- Place the loaves in the oven and throw in a handful of ice cubes into the bottom of the oven. This will help create a great crust!
- Bake for 20 minutes, then reduce the oven temperature by 20 degrees (220 C, or 200 C fan-forced).
- Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom.
- Take the loaves out of the oven to cool on a wire rack for about an hour.
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