“Just wished to share a very successful recipe for this flour. Keeping the hydration in Vanessa's recipe blog i've tweaked the rest and altered the method to produce a lovely crumb. Easy and tasty.
Medieval Peasant Flour: 500g (100%)
Water: 340g (68%)
Salt: 8g (1.6%)
Pumpkin Seeds: 100g (20%)
Mature Starter: 10g (2%)
Olive Oil: 1 tablespoon
Method:
1. Add the flour, salt and pumpkin seeds in a bowl and combine. Dry Mixture.
2: In another bowl mix the starter in the water and stir till fully distributed. Wet mixture.
3: Add the wet mixture to the dry mixture and form the dough. Knead for a few minutes.
4: Cover and leave to ferment for about 12 hours till atleast doubled and craggy on top.
5: Pour the olive oil over the dough then squeeze and fold the dough till fully incorporated.
6: Shape the dough into a prepared loaf pan and final proof till ready. About 1hr - 1.5hrs. Some small holes will just begin to appear on top.
7: Bake in a preheated oven with steam for the first 20 minutes. I like to take the loaf out of the pan when done and return it to the oven for a few minutes for a nice all over crust.
8: Leave to fully cool.”
“At 200g in 300g of Stoates stoneground organic white flour, it adds texture, and fine flavour to your sourdough. I made this loaf to take to Vanessa Kimbells two day Sourdough course, and on tasting, Vanessa kindly said it was delicious, and couldn’t fault the flavour or crumb.
I highly recommend keeping this flour in your larder!”
“I made my first peasant loaf using my usual sourdough technique and although it took a while to prove the end result was a firm loaf with a surprisingly open texture, which would certainly have filled Medieval bellies!. It tasted deliciously toasty and the sourdough flavour came through,
giving it a well-rounded and enjoyable taste. I will definitely be buying this again and intend to explore other historic flour blends as well.
Being a true history geek, I’m very interested to know the historical source material that this mix is based on, please.”
“I used this flour in a sourdough not knowing what to expect being the first Lammas Fayre product I have brought.
It is a smooth sieved flour with no bits in. As I could not find a recipe I used one for wholemeal, rye type bread. Made up 400g flour, 200g white sourdough starter, and 250g water. The 30 min rest after mixing is important for the grains to absorb moisture and the mix starts to darken to what I expected. When needing the gluten formed quickly producing a smooth dough. It needs a long prove 3 hours or so then I put it in the fridge overnight. Followed by a couple of hours in a Banaton. The oven rise was very good.
My tasting panel was sceptical about this flour but was totally won over that the full taste and texture were excellent! Plus it is made from organicaly grown cereals. I will try it with other recipies including a sourdough starter made with this flourl
I will be buying this product again and look forward or should that be backward to trying some of the other products from Lammas Fayre and well done to them for producing grains and flours like this.
Just a thought should you add a few weavles to make it realy authentic?”
