The Verdant Sourdough
Billy Fury would have been pleased with that 'quiff'. Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. Chile is famous for its Pan de Zapallo, where bakers add pumpkin to their dough to produce a soft-textured loaf with a vibrant hue. German bakers add potatoes to retain moisture and extend shelf life. Not to be outdone, I've created a loaf that incorporates green runner beans to give colour, texture and nutrition. Here it is: The Verdant Sourdough (74% hydration) INGREDIENTS 450 gms strong white bread flour 50 gms wholemeal/wholegrain bread flour 114 gms active sourdough starter (100% hydration, i.e. fed 1:1:1) 120 gms runner beans (cooked, drained, cooled and then puréed) 230 gms lukewarm water 10 gms fine sea salt METHOD. 1. Prepare the runner bean purée and set aside. 2....
