The recipe uses yeast in the base, but I’m going to use some of my rye sourdough instead, adjusting the recipe to give me:
- 75g rye sourdough starter
- 2 Tbsp full cream milk (at room temperature)
- 1 large Tbsp golden syrup
- 1 tsp vanilla extract
- 1 large free range egg
- 140g strong white bread flour
- 35g unsalted butter, chilled and cut into tiny cubes
- 1 tsp salt
I’ll be using my proofer at 27C to try and get the proof time down, but I’m sure it’ll take longer than the hour suggested in the recipe.
It looks a lot more liquid than the recipe suggests, so I rolled in flour half way through the proofing, but I still ended up spreading it into the La Cloche!
Then add the mincemeat.
For the filling I’ll be following the Bakery Bits recipe as written.
The recipe said to bake at 170C for 35 minutes, but it ended up being 45 minutes at 160C fan.
After 10 minutes it comes out of the La Cloche to finish cooling.
Cut into large slices.
Mmm… this is delicious. Unsurprisingly the boozy mincemeat with the sweet frangipane works so well with the contrasting sourdough base. This may be how we use up all our mincemeat!