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Malted Sourdough

Medium-high hydration, long ferment sourdough with a sticky crumb and nutty malt flavour

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275g Light malthouse flour

225g Strong white flour

350g Water

100g Malt flour starter

15g Maldon salt

 

Combine water, starter and salt.

Add flours, mix until combined. Leave 40 mins.

Letter fold. Leave 20 mins.

Letter fold. Leave 20 mins.

Letter fold. Leave to prove 3-5 hours at room temp.

Once Risen, place in the fridge for 4-5 hours.

Shape the dough and turn into bannetons. Retard overnight in the fridge.

Bake first thing in the morning.

Added by: Jack Hancock


Tags: Bread Courses Malt

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Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

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