Lore of the Land’s Head Chef, Mikey Sereynski, has created a series of recipes to help you recreate the Lore Dining experience at home during lockdown.
Today he is going to talk you through a traditional sourdough recipe, with a Gritchie inspired twist on the classic loaf. This Session Lore Sourdough Loaf has a beery flavour, a light texture and a satisfying crunchy crust.
Head over to our shop to order your bottles of Session Lore for this recipe.
It’s worth noting before starting, the leaven rising process takes approximately four to six hours, and the laminations will need to be repeated across three hours – so make sure you leave plenty of time. The process may not be quick, but the results are well worth it.
25g of sourdough starter
50ml of lightly warm water
300g of strong bread four
2x 330ml bottle of Session Lore
50g of wholemeal flour
50g of mixed seeds and oats
40ml of water
8g of salt
Recipe: How to make Session Lore Sourdough Loaf
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Our Head Chef @mikey_seferynski shows us how to turn two bottles of @GritchieBrew Session Lore into a Sourdough Loaf. Ingredients 25g of sourdough starter (You can buy this or visit Mikey’s Instagram page to learn how to make your own) 50ml of lightly warm water 300g of strong bread four 2x 330ml bottle of Session Lore 50g of wholemeal flour 50g of mixed seeds and oats 40ml of water 8g of salt
Part One – Creating Your Leaven and Dough
Step 1 – Put 25g of sourdough starter, 50ml of lightly warm water and 50g of strong bread flour into a clear jar.
Step 2 – Mix until all the water is absorbed by the flour.
Step 3 – Mark where the dough comes up to in the jar with a rubber band. Place a lid loosely on top and leave in a warm spot so that the leaven rises. This can take approximately 4 to 6 hours.
Whilst your sourdough leaven is rising, carry on to Step 4.
Step 4 – Pour two bottles of Session Lore into a saucepan.
Step 5 – Use the heat to reduce it down to about 260ml. You can always check this by weighing the liquid on a scale for precision.
Step 6 – Leave to one side to cool.
Once your sourdough has been rising for approx. 3 hours, head onto Step 7.
Step 7 – Sieve 250g strong bread flour and 50g of wholemeal flour into the cooled beer. Make sure to properly sieve through!
Step 8 – Move the flour and beer mixture to a bowl and knead for three minutes.
Step 9 – Organise the dough into a large ball in the middle of the bowl. Cover and leave to rest for one hour.
Step 10 – Add 50g of mixed seeds and oats.
Step 11 – Knead the dough again and leave to rest for 15 minutes.
Your sourdough leaven should now be ready. It should have risen by 150%. Check against the initial rubber band placement.
Step 12 – Mix 70g of the sourdough leaven into your dough and knead it for a couple of minutes.
Step 13 – Leave to rest for 30 minutes.
Step 14 – Add 40ml of water and 8g of salt to the dough.
Step 15 – Work it together for 3-4 minutes.
Step 16 – Cover and leave to rest for 45 minutes.
Part Two – Lamination
Step 1 – Spray your workspace and hands with mist water, then take the dough out of the bowl and place on the surface.
Step 2 – Working with wet hands, gently pull the dough from the middle, stretch it until it’s a large square and then then fold back on itself several times (in half, and in half again).
Step 3 – Place the folded dough (now the size of a small square) in a glass pyrex dish and cover. Leave in a warm place for 45 minutes.
Step 4 – Remove the dough from the dish and fold the dough in half once more. Leave for 45 minutes.
Repeat this step of folding and leaving for 45 minutes twice more, ensuring that the dough is kept warm.
Part Three – Shaping
Step 1 – Dust the workbench and the bread proofing basket with a mixture of strong bread flour and corn flour. Keep dusting your hands.
Step 2 – Tip the dough on to the bench and slightly flatten it until it becomes a square shape.
Step 3 – Stretch and fold both sides to the centre of the dough, and then roll it towards yourself – the dough should now be a large round shape.
Step 4 – Pinch both sides and then turn it upside down. Place the dough into the breadbasket. Feel free to add a little extra flour dust on the top of the bread once in the basket.
Step 5 – Cover the breadbasket and leave the dough in the fridge overnight (12 to 16 hours).
Part Four – Baking
Step 1 – Preheat the oven for 1 hour at 250 degrees, with a cast iron pot inside.
Step 2 – Uncover dough and sprinkle with flour.
Step 3 – Tip the dough upside down onto the baking paper, out of the breadbasket.
Step 4 – Dust the dough with flour on top and make several slashes across the top of the dough, longways along the edges. Make one long slash down the center too.
Step 5 – Carefully remove the hot iron pot from the oven and gently place the dough inside. Replace the lid of the iron pot, and bake for 25 minutes.
Step 6 – Take your pot from the oven and uncover. Then immediately put the dish straight back in the oven, uncovered. Continue to bake for 20 minutes.
Step 7 – Your session Lore Sourdough is now ready!