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24-hours sourdough

A hand-made artisan loaf with wholemeal rye and wholemeal spelt.

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1. Mix the dough:

• 50 Gr wholemeal Rye flour
• 150 Gr Wholemeal Spelt Flour
• 600 Gr Organic Strong white flour
• 500 Gr water

2. Leave to stand for 30 Min.
3. Add salt (2%) 20 Gr
4. Add 50/50 sour-dough starter 400 Gr
5. Kneed 5-10 Min
6. Leave to stand for 30 Min - 1 Hour
7. Shape by adding tension (V-scrape action)
8. Leave to stand for 30 Min – 1 Hour
9. Shape and put in proofing basket (Use Cornish Pasty style crimp on top)
10. Leave to stand for 30 Min – 1 Hour
11. Put in fridge – covered- overnight
12. Take out of fridge 30 Min – 1 Hour before baking
13. Pre-heated oven, add steam, bake for 20 Min high, 20 Min medium on a Pizza Stone.
• Sour-dough starter is 50/50 Water and flour - use 50 Gr from 'mother' and add 75 Gr flour and 75 Gr water, leave to stand overnight untill it doubles in size.
• Total flour Is: 50+150+600+200 = 1000
• Total water is 500 +200 = 700
• Hydration is 70%
• Timings are approx. – depending on temp etc.

Added by: Erik Burger

Tags: Bread Sourdough Maslin

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Flour Direct Shop update

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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