A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.
250g Shipton Mill #4
100g Shipton Mill Stoneground wholemeal flour
60g wholemeal dark rye flour
3g diastatic malt (optional)
100g 100% hydration refrigerated white (#4 flour) starter
100g 150% wholemeal refrigerated dark rye sour starter
Mix everything bar the salt and leave to autolyse for 1 hr.
Add salt and mix until it forms a smooth dough
Bulk prove at room temperature for 3hrs with 3 stretch and folds
Refridgerate bulk dough overnight
Next morning, remove dough from refrigerator and leave 2 to 3 hours to warm up.
Mould a loaf in whichever shape you wish
Leave to prove for around 3 hours until it meets the "poke" test
Bake for 20 mins in a pre-heated oven at 230°C with steam for first 15 mins
Continue baking for another 20 mins or so at 210°C until fully baked
Cool on wires.
Added by: Ruralidle
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