A white, rye and spelt loaf with a poppy seeds topping.
8pm - Mix 15grams of mature starter with 50 grams of white flour and 50 grams of tepid water to create a levain. Leave overnight on the countertop.
8am - Mix 320grams of stong white bread flour, 40 grams of rye, and 40 of spelt. Add 285grams of water and mix to make a shaggy dough. Leave to autolyse for 30 minutes.
8.30 - Add 100 grams of your levain and mix. Gently knead in the bowl for 15minutes. Cover and leave to rest for 30 minutes.
9.15 - Add 10 grams of salt and gently knead again for 5 mins. Cover and leave to rest for 30 mins.
10.00 - Do one 'stretch a fold'. Cover and leave to rest for 30 mins.
10.30 - Do a second 'stretch a fold'. Cover and leave to rest for 30 mins.
11.00 - Do a third 'stretch a fold'. Cover and leave to rest for 30 mins.
12.00 - Do a fourth 'stretch a fold'. Cover and leave to rest for 2-3 hours to bulk ferment.
14.00-15.00 - When you dough has grown by 25-30%, pre shape it by manipulating it into a boule shape with a bench scraper. Leave for 20 minutes to rest
After 20 minutes rest, shape your dough into a boul. Wet the top of the boule and roll it in a bowl containing poppy and sesame seeds. Add to a well floured bannaton. Leave in the fridge overnight.
The next morning, bake the boule at 250c for 20 minutes, and then 200c for another 20 minutes.
Added by: Daniel Webb
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The Shipton Millers