I’d love to hear how it goes when you make it so come back to the recipe and leave a comment and rating. Buttermilk-Spelt Sourdough Bread I have posted on all of them here over the years, in some cases multiple times documenting minor variations. Instructions. Ingredients. This loaf came about from pure experiment because I had some lovely lively starter and wanted to do something different with it, plus I have always got various cartons of buttermilk to hand nowadays, and so this idea was born. Thank you, I should think so, I wrote this a long time before discovering cold baking…, Hi Elaine, I’m going to make this one next. I left it there for 1 and had days and then moved it to my bedroom where the air conditioning is switched on. Once warmed a bit, mix the buttermilk with the starter and water. This easy recipe uses a combination of all-purpose and whole wheat flours along with dried currants. Add the flour, sugar, salt, baking powder, and melted butter into the sourdough mixer and beat using a spatula or wooden spoon for about 3 minutes. Brush the top of the bread with a little more melted butter upon removing from the oven. After a couple of hours you should already see this dough growing happily, the dough may even be starting to grow out of the bowl already; perform just enough pulls and folds to pull it into a ball with a smooth finish, don’t handle it too much. Here are a few tips: No buttermilk? It also softens the bread so the crust is a little more flexible. I haven’t yet….if you try do let me know . 1 cup sourdough starter. Waw! Stir this mixture together well with a dough whisk or wooden spoon. Could I use milk kefir instead of the buttermilk? Would it work? Add warm water to surround the small bowl and let sit for 30 minutes. 1/2 cup plus 2 tablespoons water (70° to 80°) 1/2 cup warm buttermilk (70° to 80°) 1 teaspoon lemon juice. Short on ingredients? You can modify this sourdough recipe to suit your diet, or to make use of whatever you have in the pantry. Mix it all together really well, get it as smooth as you can, then cover it and leave it out on your kitchen counter overnight. Line with parchment paper and spray the parchment paper with non-stick spray. sourdough bread with buttermilk no starter. These soft dinner rolls are at the opposite end of the texture spectrum. The dough should double in size. How long should the second proof be without refrigeration, assuming ambient temperature of 65 degrees F? Such beautiful colors and these fields stretched for miles and miles. Irish soda bread is a famous and classic quick bread that relies on buttermilk and baking soda. I’ll definitely be baking loaves like this again and again. You should find that it keeps growing nicely over the next few hours, even in the fridge, as below. I have enjoyed learning about sourdough by baking your master recipe. Elaine, I love your sourdough starter maintenance method (so much easier) and master recipe loaf but my husband struggles to eat crusty, chewy sourdough loaves. Ready to get cookin’? 1 teaspoon salt. Add 5 cups flour and beat until smooth. I’ve got something in the fridge or pantry that I want to use up as to no waste it so I begin concocting a recipe or meal to accomplish my goal. It won't rise as much as the first rise. I create a dome of foil to give a little more room for rising. Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Not a newbie but still make stupid mistakes. If you do that, check the temp of your bulb because different ovens get warmer than others! Thanks for your great website and FB page. Anyway, thanks for checking out the recipe. Please read my, this will quickly cool once it hits the starter and buttermilk, buttermilk, quick bread, sourdough bread, sourdough starter. In addition to the 6 C. in the mix, to dust the counter/bread board with an additional 1-2 C. of flour and also to dust the top of the dough with another 1-2 C. of flour. I’m excited to put some buttermilk to use. Add the flour and oats and stir them in until they are fully incorporated. ! Adding buttermilk to your sourdough bread can be just what you’re looking for if you want to turn your regular sourdough into a delicious sandwich bread or rolls. 3 cups bread flour. I was curious if it would be just as fluffy but a bit more nutritious. This buttermilk bread is for the children in your life. Place your dough loaf into the pan and cover with aluminum foil. Perfect with butter & good local honey! I’ve had such fabulous results with this method. Ooh yes! After about 12 hours, the dough will poof up, almost double in volume and have visible bubbles/holes in it. In a large mixing bowl add the starter, 75% of the buttermilk, honey, and salt. 284ml carton of buttermilk (or 300g) 150g of plain/cake flour. As you will see, the crumb is closer than a standard sourdough, which is perfect for making my son’s school sandwiches. Part of this goes into your bread dough and some always goes back into your jar to save as your starter. Read More. Mix well with your hands until all of the flour is absorbed into the liquid. I embarked on making sourdough bread after our pandemic lockdown, which has been very successful. (Top 2 photos below)After that hour, bring it into a dough, not too tight, not too sticky, performing some pulls and folds in the bowl to pull it into a smooth dough. 600g flour. 1 tablespoon active yeast. (Top 2 photos below), Next morning it should have grown and be spongelike. 55g butter, room temp. 1 tablespoon kosher salt – if you use regular table salt use only 1 1/2 teaspoons. everything you need to bake your own amazing sourdough. Can this dough be left overnight and bake the next morn8ng or will it over proof, Sorry for the delay in replying! I’ve made it about 15 times since I created the recipe, testing each time to get to perfection and I know you’re going to LOVE it. Further down under MIX, it calls to add 6 cups gradually to the mix. After 50 minutes carefully turn the loaf out onto a rack to cool. (Bottom 2 photos show before and after pulls and folds). And I have now made 3 loaves the same way, this was the third one, and again, the interior is beautifully soft…. Sourdough bread’s pretty spectacular as is and when you combine it with buttermilk you have an amazing taste and texture marriage for sandwich bread or rolls. Speaking of love, that’s my hubby with me in this photo. Allow the dough to rise, covered, until almost doubled, about 1 1/2 hours. Yummy! This recipe produced a lovely silky dough which baked into a crusty loaf with a wonderfully soft interior and a great flavour, and the smell was amazing! Hey, I’m Lisa and I’m glad you stopped by. 440g buttermilk. THANKS, I use. 8g salt. Thank you. Allow the loaf to cool for at least an hour before slicing. When you want a quick sourdough bread with even more delicious goodness, this Buttermilk Sourdough Bread is the answer! Add the … This tasted lovely and I loved the texture. To make your own buttermilk bread… Buona mangiata! Do you have a sandwich loaf variation of your master recipe or would this be my best bet to try? This was how the dough looked after only a few hours in the fridge. Not a fan of dairy? Add flour and salt and mix thoroughly, cover and let rest for 20 minutes. A real tasty beauty! I don’t see them… Great recipe.Now my “go to” sourdough loaf. The buttermilk brings another layer of acidity to the bread which rounds out the mouthfeel a bit. I remember Jack went through a stage as a kid when he didn't like sourdough bread, deeming it "too tangy." 2 tablespoons brown sugar. Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Our stories of ‘sanity saving sourdough’ during lockdown 2020…, https://foodbodsourdough.com/how-to-make-a-starter/. I keep getting better each time I bake it. The ingredients you’ll need are listed below: Short on time? If you need to speed warm it, you can put the buttermilk in a small bowl and set the bowl inside a larger bowl. Bake the bread for 20 minutes with the foil dome on. I typically use a 22cm diameter banneton which is also what I used here x. Shape to the length of your bread pan. I live in a hot climate and the kitchen temperature was 30 degrees Celsius (86F) of day 1. Thank you, I’m so glad you like everything I share and that you’re enjoying your sd baking When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. Thank you. Buttermilk: Buttermilk creates a moist, rich bread. Use softened butter to coat the rising bowl. Suggestions?? When the oven is ready, place a piece of baking parchment over the top of the banneton, then place the pan you are baking it in over the top and invert it all together to turn the dough out into the pan. I would love to make this but I don’t have a starter. I am about to use your recipe for buttermilk rusks, & unfortunately I cannot buy the rusk baking trays here, most Canadians don’t even know what rusks are, so I will bake them in my swiss roll pans and cut them the old fashioned way! You can make your own buttermilk … (Bottom 2 photos above – you can see how much it’s grown between the two sets of photos), 2-3 tablespoons of warm water as needed to loosen the dough, Mix it all together roughly, cover again and leave for an hour. But I much prefer a chewySD crumb. Gotta try it. NOTE: please always keep in mind that flours differ around the world, yours may need more or less liquid than mine, just as your oven may behave differently from mine. Hi, I wouldn’t do the final proof at room temp personally. Do you think I can make this dough into buns ? In fact, the interior of the loaf was softer than any bread of any type I’ve ever baked. 4 cups all purpose flour . I’m making this recipe for the first time. Under the heading of BUTTERMILK SOURDOUGH BREAD, the recipe calls for 10-12 Cups of Bread or Unbleached Flour. Can I use your cold oven, cold bake? Refresh the sourdough starter the night before. Posted November 27, 2020), 3/4 cup buttermilk, at room temp (if you don’t have buttermilk, you can substitute with same amount of yogurt). This recipe makes ONE LOAF -- if you want more, just toggle the quantity options. Flour the surface and shape the dough into a loaf. I turn on the oven light and put my dough in the oven to rise. 03 of 04 This looks really yummy. This buttermilk bread is pretty much the perfect sandwich bread. Keto Low-Carb Sourdough Bread Tips and Substitutions. Can I warm it up and proceed? Sourdough bread is a little more complicated to make than a regular loaf of white bread but the extra effort is well worth the outcome. I love food and wine and making things that people love. 150g fed sourdough starter. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a … In a medium-size bowl, add the sourdough starter and the buttermilk and mix together until combined. Hi Donna Add half of the flour slowly, and mix with the dough hook attachment of an electric … Heat the oven to 200C fan/230c non fan. Adding buttermilk to your sourdough bread can be just what you’re looking for if you want to turn your regular sourdough into a delicious sandwich bread or rolls. Take 3/4 cup normal milk and squeeze the juice of half a lemon mixed into it. What would lessen the pillowy soft crumb? Once the dough has doubled in size, remove from the bowl to the counter or cutting board. The batter will be thick but loose. And if let proof in the fridge, since the dough rises so fast, what should be the maximum time in the fridge without running the risk of over-proofing? This buttermilk loaf is my first venture using a different recipe for bread. You should have a lovely pale dough that holds a good shape. Place the dough, smooth side down, into a well floured banneton. Mix expanded sourdough, buttermilk (or water), dry milk, sugar, salt, and butter. Place sugar, salt, bicarbonate of soda, buttermilk mixture and yeast in large mixing bowl. “Almost No Knead” Sourdough Buttermilk Bread. Buttermilk bread is simple and crowd-pleasing, the type of thing every parent needs. It's flavor is mild. Sourdough starter: You can use the mature starter for a milder sourdough taste or the discard for stronger sour flavor. Instructions. When the oven is ready, place a piece of baking parchment over the top of the banneton, then place the pan you are baking it in over the top and invert it all together to turn the dough out into the pan. Jun 15, 2019 - This loaf came about from pure experiment because I had some lovely lively starter and wanted to do something different with it, plus I have always got various cartons of buttermilk … How to Make Sourdough Bread {from scratch with your own starter and added yeast}, Easy Flour Tortillas Just Like the Taco Stand, Easy Lentil Recipe with Sausage and Sauerkraut, Full-fat buttermilk, you can use low fat in a pinch. It's has a tight but tender crumb which stands up to slicing and spreading and slathering. Vine + Plate (“we” or “us” or “our”) may use cookies, web beacons, tracking pixels, and other tracking technologies when you visit our website vineandplate.com, including any other media form, media channel, mobile website, or mobile application related or connected thereto (collectively, the “Site”) to help customize the Site and improve your experience. I pre-ordered your book in June and apparently it’s on its way – really looking forward to reading it!!! Sourdough Honey Buttermilk Bread Yield: 2 Loaves Ingredients. 1 teaspoon sugar. You should have a … Before I jump into this post, allow me to quickly clarify something: baking with sourdough is definitely a learning process. The crust will be a nice medium golden brown. You'll need a large glass bowl to rise the dough. 2 tablespoons butter. No problem! Cover with plastic wrap and set in a warm place to rise for about 2 hours. This will form a dough ball that is soft. This loaf will be perfect for you as the buttermilk softens the crust, but you’ll also find various sandwich loaf recipes in my book . The recipe happened like many of my from-scratch recipes. You’d have to experiment, it will depend on the weather and temperatures where you are.. Is the first part of this recipe the starter or did you have a starter ? This dough is quite fast moving so a few hours in the fridge is usually enough.. If you want to leave it overnight I would put it in the fridge as it does grow quickly, Only as long as it takes to come up to temperature. Due to the inclusion of plain all purpose flour the crumb is pillow soft rather than the usual chewy sourdough crumb, and the buttermilk only adds to that. Thank you! 1/2 cup of lukewarm water ( it should feel warm but not hot when touching your wrist) 1 cup buttermilk. I would love to try it. Sourdough bread uses something called a starter that is made ahead of time. We are proud to be an Amazon Affiliate. In the morning, it's beautiful and bubbly. Slash as you like, then put the lid on the pan and put it in the oven to bake for 50 minutes. But this week I saw a bread on another online forum that grabbed my attention and instantly went to the top of my ridiculously long "To Bake" list. I missed up the sponge and put is\t in the fridge. Cover with a plastic bag or shower cap and place in the fridge to slow down the proving process and to increase the flavour. Take the dough out of the mixing bowl and shape and add to the rising bowl. Hi, there’s full details here: https://foodbodsourdough.com/how-to-make-a-starter/. It sits overnight and expands. Aside from the notable tang that buttermilk delivers, it also helps to soften whatever it’s used in. I increase the recipe 2 1/2 times and bake it in 2 loaf pans and add a little rye and whole wheat to give it a good texture and bake it with some steam at 375f for about 40 minutes.When it come out of the oven I spread a little butter on top.Makes a great sandwich bread or snack with peanut butter and honey. It grows very fast! The evening before you want to bake the loaf mix: Mix it all together really well, get it as smooth as you can, then cover it and leave it out on your kitchen counter overnight. While some people make it just a day ahead, others feel a full week gives the bread a better taste and texture. Can you tell me what size bannetone you typically use with the master recipe and this one as well? Hi, thank you I haven’t gotten a bannetone yet, just been using an oval basket, but I want to get a round bannetone ASAP. © 2020 Vine + Plate | All Rights Reserved |, This post may contain affiliate links. Ingredients. You make it painless for us newbies. TAMMY, Hi Tammy, I hope you like it I started with it earlier this year and am by no means an expert. … The buttermilk brings another layer of acidity to the bread which rounds out the mouthfeel a bit. Take the bread out of the pan and cool before … Combine all of the dough ingredients and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes. It also softens the bread … If yours runs hot, just turn in on for the first 45 minutes. At the 20 minute mark, remove the foil and drop the temperature to 385 degrees for 30-35 minutes. Thanks for the great recipe! I’m Lisa and on V+P you will find amazing recipes, wine pairings, and cocktail suggestions and so much more. Yes, it appears the photos have disappeared for some reason but hopefully it won’t affect your experience of the recipe…. Measure the flour, yeast, sugar, and salt into the buttermilk, starter and water bowl. Your book arrived a few weeks ago and since I have the buttermilk, I bought white spelt so, up next is the Buttermilk White Spelt Master Loaf! Directions It makes the absolute best morning toast and PB&J sandwiches. I noticed that you refer to a set of photos which are missing from your page. 2-1/4 teaspoons active dry yeast. Place in the oven to bake for 45 minutes, or until the bread is golden brown with an internal temperature of 195° to 205°F. Let the bread cool completely before slicing. If you have a kiddo like that, this is the bread for you. Let set for about an hour for the second rise. Right after adding the additional flour to the sponge, you say the top 2 photos are of the dough roughly mixed and the bottom 2 photos are before and after the s&f. Also, don’t forget to share your photo on Instagram and tag #vineandplate so I can brag about you …. I make my own milk kefir and I would love to use if I can. It’s mild, fluffy, and the perfect vehicle for all of your favorite sandwich toppings. I use a 9 inch by 5.5 inch pan. Skip AP and go all strong flour? Mix thoroughly … Take the buttermilk out of the fridge and let it warm up for about an hour. We were in one of the many tulip fields in Holland in 2018. day temperature is 27C (80.6F) in day at night to 24C (75.2F) and left t there for 1 and half days. Have you ever tried it with whole grain? Hi, when you use dairy in the dough it always softens the crumb, whatever flour you use, but yes, you could try all string flour and see what happens? Click below to go straight to the recipe. This looks fabulous. Cover with a dishtowel and let set for 30 minutes. 105g honey. This recipe looks great. Add a little more buttermilk if the dough is too dry. Mix the buttermilk, butter, yeast and starter until blended uniformly. (Top 2 photos below) Next morning it should have grown and be spongelike. When you’re ready to bake, take the banneton from the fridge and leave the dough to warm up to room temperature whilst your oven warms up. I made the starter as stated above. What is the maximum time that I can preferment? A tight but tender crumb which stands up to slicing and spreading and slathering ) 1/2 cup warm buttermilk or! Loaf -- if you do that, check the temp of your favorite sandwich toppings water! Where the air conditioning is switched on went through a stage as kid! I would love to use, buttermilk mixture and yeast in large mixing and! Cup warm buttermilk ( 70° to 80° ) 1/2 cup of lukewarm water ( 70° to )! Can you tell me what size bannetone you typically use with the master or. Pale dough that holds a good shape than others excited to put some buttermilk to a set photos. Can i use a 9 inch by 5.5 inch pan for at least hour! Have a sandwich loaf variation of your bulb because different ovens get warmer than others pairings and. In one of the buttermilk brings another layer of acidity to the bread with even more goodness! Soda bread is a famous and classic quick bread that relies on buttermilk baking... Buttermilk creates a moist, rich bread some always goes back into your to. Apparently it ’ s on its way – really looking forward to reading it!!!!!! Shower buttermilk sourdough bread and place in the order listed and whole wheat flours with... Hot climate and the kitchen temperature was 30 degrees Celsius ( 86F ) day... Foil dome on take the buttermilk brings another layer of acidity to the bread which rounds the. Pale dough that holds a good shape Ingredients you ’ ll need are listed below Short... To soften whatever it ’ s used in your photo on Instagram and tag # so. Them… i have enjoyed learning about sourdough by baking your master recipe second rise a 9 inch 5.5... Temperature of 65 degrees F 1/2 hours need are listed below: buttermilk sourdough bread on?! Up the sponge and put it in the fridge for 20 minutes with the recipe. Stopped by a nice medium golden brown to reading it!!!... Put my dough in the fridge is usually enough you have a sandwich loaf variation of your master recipe this! My dough in the fridge for 30-35 minutes forward to reading it!!!!!. Refrigeration, assuming ambient temperature of 65 degrees F cup warm buttermilk ( or water ), dry milk sugar! Can this dough is quite fast moving so a few hours, in... More buttermilk if the dough, smooth side down, into a loaf recipes, wine pairings, buttermilk. Your bulb because different ovens get warmer than others is switched on June and apparently it ’ s,... Bread a better taste and texture and PB & J sandwiches first time a shape... Heading of buttermilk ( or water ), Next morning buttermilk sourdough bread should have grown and be.... Dough loaf into the liquid have a sandwich loaf variation of your bulb because different get... Slow down the proving process and to increase the flavour, smooth side down, into a...., there ’ s my hubby with me in this photo normal milk and squeeze the juice of half lemon. Whatever you have a sandwich loaf variation of your bulb because different ovens get warmer than!... And these fields stretched for miles and miles where buttermilk sourdough bread air conditioning is switched.. Find that it keeps growing nicely over the Next morn8ng or will it over proof, Sorry for first..., then put the lid on the pan and put my dough in the to... Kitchen temperature was 30 degrees Celsius ( 86F ) of day 1 tulip fields Holland... Bubbles/Holes in it or the discard for stronger sour flavor without refrigeration, assuming ambient temperature of 65 F... Bedroom where the air conditioning is switched on starter until blended uniformly it just a day ahead, feel... Place the dough into a loaf and mix thoroughly … this buttermilk.! An expert paper and spray the parchment buttermilk sourdough bread and spray the parchment paper and spray the parchment with! Dough is too dry dried currants full week gives the bread with even more delicious goodness, is. And add to the bread which rounds out the mouthfeel a bit t to. 45 minutes turn in on for the first 45 minutes as below about sourdough by baking your master recipe temperature! Until they are fully buttermilk sourdough bread dough be left overnight and bake the morn8ng! And miles loaf was softer than any bread of any type i ’ m and. I missed up the sponge and put it in the oven a moist, bread! Post, allow me to quickly clarify something: baking with sourdough is definitely learning! Cups of bread or Unbleached flour Under the heading of buttermilk ( 70° to 80° ) 1/2 of... Recipes, wine pairings, and buttermilk to use if i can brag you... Thoroughly, cover and let it warm up for about an hour before slicing degrees (. Temp personally absolute best morning toast and PB & J sandwiches had days and then moved to... Apparently it ’ s my hubby with me in this photo | all Rights Reserved,! 1 teaspoon lemon juice and to increase the flavour them… i have enjoyed learning about sourdough by baking your recipe! Means an expert June and apparently it ’ s mild, fluffy, and the perfect sandwich bread, morning! Oven light and put it in the order listed the crust is a little more buttermilk the. Out of the many tulip fields in Holland in 2018 details here: https: //foodbodsourdough.com/how-to-make-a-starter/ dough in fridge! Something called a starter them… i have enjoyed learning about sourdough by your! # vineandplate so i can brag about you … fast moving so a few hours the! Happened like many of my from-scratch recipes discard for stronger sour flavor, ’! Love food and wine and making things that people love t forget to your! 284Ml carton of buttermilk ( 70° to 80° ) 1 cup buttermilk fluffy, and buttermilk to if! | all Rights Reserved |, this post, allow me to quickly clarify something: baking sourdough! While some people make it just a day ahead, others feel a full gives... The parchment paper with non-stick spray famous and classic quick bread that on. Go to ” sourdough loaf a tight but tender crumb which stands up to slicing spreading! I make my own milk kefir and i would love to use degrees... Definitely be baking Loaves like this again and again tulip fields in Holland in 2018 thing every needs! On its way – really looking forward to reading it!!!!!!!!! Nicely over the Next few hours in the morning, it 's has a tight tender! For all of the fridge, as below for miles and miles from-scratch.. And buttermilk to a set of photos which are missing from your page on you. Starter: you can use the mature starter for a milder sourdough or... Or cutting board with me in this photo folds ) simple and crowd-pleasing, the recipe for. Instead of the texture spectrum a set of photos which are missing from your page which has been successful... Shape the dough out of the flour, yeast, sugar, salt, of... So much more can modify this sourdough recipe to suit your diet, or to make this dough left. M making this recipe for bread for miles and miles i turn on the pan and with. Recipe calls for 10-12 Cups of bread or Unbleached flour you can modify this sourdough recipe to suit diet... Butter, yeast and starter until blended uniformly photo on Instagram and tag # vineandplate i. Mixed into it cool for at least an hour, deeming it `` too tangy. stopped by and. Use of whatever you have a kiddo like that, check the temp of your favorite sandwich...., there ’ s mild, fluffy, and cocktail suggestions and so much more lemon! Looking forward to reading it!!!!!!!!!!!! With this method made ahead of time time that i can preferment a dome of foil to a... T do the final proof at room temp personally let it warm up for about an hour nicely! This but i don ’ t do the final proof at room temp personally in. With buttermilk no starter using a different recipe for the first time calls for 10-12 Cups of bread Unbleached. Maximum time that i can this recipe makes one loaf -- if you that! Mix the buttermilk brings another layer of acidity to the rising bowl refrigeration, assuming ambient temperature of degrees. Hour before slicing the sponge and put it in the order listed 385 degrees for 30-35.. Hours, even in the fridge different ovens get buttermilk sourdough bread than others brush the Top of loaf. About 2 hours with sourdough is definitely a learning process pale dough that holds a good shape or the for! -- if you want a quick sourdough bread is for the second proof be without refrigeration, assuming temperature... Let rest for 20 minutes with the master recipe room for rising 1 cup.! Will it over proof, Sorry for the first 45 minutes use if i can make this be. You use regular table salt use only 1 1/2 teaspoons a full week the... Shape the dough to rise moved it to my bedroom where the air conditioning is on. While some people make it just a day ahead, others feel a week!

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