A lovely naturally leavened bread with a mix of bread flour, whole wheat and whole rye. Makes a great sandwich loaf. While this was inspired by Emmanuel Hadjiandreou's "Levain di Campagne" I have incorporated numerous changes of my own to produce a wholly different loaf.
250g bread flour
150g whole wheat flour
50g whole rye flour
300g water (plus extra to get that slightly tacky feel to the dough)
100g durum wheat starter @ 60% hydration
Preparing your starter
Now I keep a 60% hydration durum wheat starter but I'll explain how to convert your 100% hydration starter with two builds. If you can get your hands on remilled semolina then that is recommended. If not, then the finest semolina you can find will do but you can also use a bread flour starter if you wish.
Build One: 25g starter + 50g flour + 25g water. Allow this to bubble up over 12 hours then onto the second build...
Build Two: 20g starter from build one + 50g flour + 30g starter. We want a really ripe mature starter so 12+ hours. You can take your time here. Durum flour starters work well when overly ripe. Will smell really good! If using bread flour then use when peaked.
When ready, onto the method...
Added by: A BakEr
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The Shipton Millers