Makes: | 32 financiers |
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Level: | Beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Ambient day – French style – mixed in the morning and baked in the evening |
Diversity Score: | 29 |
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Equipment
- Mockmill mill (if milling our Blend)
- Small saucepan
- Spatula
- Mixing bowl
- Mini muffin tin x2 (our tins make 20)
- Clean tea towels or shower caps x2
- Wire rack
Suggested Starter
White (but any starter can be used)
Status of Starter
bubbly, lively first-build starter
DDT
24°C (75°F)
To Ferment Your Dough
For The Dough
- FLAXSEED MIX
- 20g flaxseeds
- 40g water
- BATTER INGREDIENTS
- 140g Blend No. 13 or Rye flour
- 80g coconut oil
- 100g date syrup
- 60g flaxseed mix (egg substitute)
- Pinch of salt
- 20g sourdough starter
- 115g water at 26C
- For lining the tins a sprinkling of muesli & tablespoon of coconut oil
Baking Time
15-20 minutes until firm but still squidgy
Bake At
170°C/150°C fan/340°F/gas mark 3½
Tutorials
Step | Timings |
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Refresh your starter | Day 1 8am |
Mix flaxseeds and water | Day 1 8.15am |
Grease tins & sprinkle muesli | Day 1 7.45pm |
Melt coconut oil in pan | Day 1 7.50pm |
Mix all ingredients | Day 1 8pm |
Fill tins | Day 1 8.10pm |
Cover and leave overnight | Day 1 8.20pm |
Preheat oven and bake | Day 2 between 10am-12pm |
Guidance, tips & techniques
These sourdough financiers are squidgy and chewy, and yet slightly crunchy on the outside, almost like chocolate brownies. Inside they are super open, light and airy. Although there are vegan…don’t just serve them to your vegan friends because they are delicious.
My top tip is to take them out of the tin a few minutes after they come out of the oven and if you can, then wait to eat them the next day as they are even better a day old.
Method:
Day 1:
8am – refresh your sourdough starter and leave on the side in your kitchen until 8pm
8.15am – mix the flaxseeds with the water and leave on the side in your kitchen until 8pm
Day 1:
7.45pm – grease both tins with coconut oil. Sprinkle with muesli, removing any fruit which would otherwise burn.
7.50pm – melt the coconut oil in the saucepan on a low heat.
8pm – add all the ingredients to the mixing bowl including the melted coconut oil. Make sure to only stir, don’t whip. When all the ingredients are well combined the batter is ready.
8.10pm – fill the prepared tins – fill each mini muffin casing two thirds full.
8.20pm – cover with a damp tea towel or a shower cap and leave on the counter top until the next day, or for 14-16 hours.
Day 2:
Between 10am and 12pm – preheat the oven to 200C/392F. Drop oven to 170C/340F/Gas Mark 3.5 These can be especially sensitive so check after about 12-13 minutes. Bake the financiers for about 15-20 minutes until golden brown. Remember that all ovens behave differently so always check the cake before the time recommended, making sure it is firm and springy. Check for doneness with a skewer before removing.
When the tin is cool enough to handle, remove all the sourdough financiers from the tin and allow to cool on a wire rack.