Traditional English Wholemeal Loaf
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SPONGE
500g Flour
10g Salt
2.5g Fresh Yeast
340g Water
Mix to a fully developed dough and stand in bulk for 16-18 hours.
MAIN DOUGH
500g Flour
10g Salt
12.5g Fresh Yeast
75g Sponge
1.25g Malt Extract
5g Fat
340ml Water
METHOD
1. Mix to a fully developed silky dough (28ºC final dough temp) and then stand in bulk for 30 minutes.
2. Scale off and hand up and leave for a fifteen minutes intermediate proof
3. Give a quick final mould and leave for 40-50 minutes final proof
4. Bake at 210ºC for approximately 40 minutes.
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