50% Wholemeal sourdough bread

light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.

Ingredients

250g white flour (No.4)

250g stoneground wholemeal flour (706)

200g sourdough starter 100% hydration

400ml water

10g maldon sea salt

Method

Refresh your starter the night before with 50g starter, 100g flour, 100ml water.

Following morning: reserve 50g of the ripe starter for the next bake ( I usually keep mine in the fridge between my weekly bread baking)

Mix the remaining 200g starter with the 2 types of flour and water. Leave to develop for 20-40 minutes (= autolyse)

Add the salt and knead for 3-4 minutes (I tend not to knead too long with the wholemeal flour for fear of the sharp bran cutting the gluten strands)

Leave to bulk for 4 hours with 2-3 folds every half hour.

Bench rest then shape and place in the banneton

2 hours fermentation

then Oven 240°C for 20 minutes followed by 210°C for 35 minutes.

Wait half an hour if you can before slicing then enjoy!

Added by: Anne Chapman

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