
Bread dough 60 grams organic extra coarse wholewheat starter 300 grams water, tepid (75°F) 300 grams organic white stoneground flour 45 grams organic light malthouse flour 45 grams organic wholemeal spelt 8 grams fine sea salt
Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.
This bread used a mix of https://www.shipton-mill.com/flour-direct/organic-spelt-fig-and-pumpkin-seed-flour.htm with organic white flour to enjoy the flavour but keep it light.
300g Fig, Spelt and Pumpkin seed flour
700g Organic White flour
20g salt
650ml water
Mix and autolyse for 1hr
Then 150g of my active starter
Stretch and fold until 'window paneing' - 4 this time
Bulk rise of 25-30% then shaped and transferred to bannetons over night
In the morning - score to taste, spray with water and then baked in inverted cast iron pot at 260degC for 20 mins
Remove lid and bake for further 20mins at 220degC
Cool for 1hr before eating
Added by: Nick Webborn
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