The bairn recipe

The bairn

Cowdenbeath, United Kingdom
Perfect sourdough

Age

Less then a year
Color

Country of origin United Kingdom

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

30%
55%
15%
Liquid Flour Other
The bairn

Since 2018

Been a baker for over 35 years and as the world keeps on changing bakery techniques change and people’s taste buds change and dietary habits and needs so I decided to stop buying store bought bread and now make it for friends and family

Characteristics

As it matures it gives you a great ear on you’re bread and I look forward to using it in all kinds of other loafs

Taste & flavour

The bairn top shot
The bairn jar shot
The bairn front shot
The bairn rising shot

Recipe

Starting ingredients

  • 200g Flour
  • 225g Wa
  • 120g Starter
  • 207g Flour

Feeding ingredients

  • 100% Flour
1
Add 100g of plain flour 100g of water
100% Flour

Working method

1
Add 200g of t55 baguette flour 225g of water120 g of fed starter
200g Flour
2
Add 225g water
225g Wa
3
Add 120g of starter
120g Starter
4
I put that on top of my fridge covered for 9.5 hours then add another 200g of t55 baguette flour and 7g of salt mix together and give it a little kneed sometimes I’ll put it straight into a banneton or back in the bowl and if in banneton put it in the fridge to prove until I have slept
207g Flour

Result

Foccacia

Kind of pizza bread
The bairn Foccacia first overview
The bairn Foccacia second overview
The bairn Foccacia first slice
The bairn Foccacia second slice

Preserve your sourdough for the future

Create your own