This is a simple sourdough loaf using Shipton Mill No 4 flour and a small percentage of organic wholemeal. I use light rye flour for my starter and the leaven is made with No 4 flour. I start the leaven in the morning and the loaf around 3 o’clock in the afternoon. At around eight o’clock it is ready to go in the fridge over night. I bake the loaf straight from the fridge in a Dutch oven which has been in the AGA overnight. Its a really delicious uncomplicated loaf with a nice brown crust - thats the best bit.
Wheat leaven 150g
Water (about 32 C). 275g
Strong White Wheat flour 400g
Wholemeal Wheat flour 25g
Dissolve the leaven in the water, mix in the flour and salt. When there is no dry flour left, cover and leave for an hour. After one hour wet your hands and stretch and fold the dough until the dough tightens. The bulk ferment is 3 to 3.5 hours. After 45 minutes give a few more folds, after another 45 minutes give it a minimal amount of folds. Then cover and leave until the dough is pillowy and begins to hold its shape (about 3. To 3.5 from the very beginning). Tip the dough onto the work surface and allow to rest for 20 minutes then divide the dough if you have doubled the amount, I always do, shape and place in proving baskets. I put it in a plastic bag in the fridge until the morning. I tip it in to the Dutch oven and score, pop the lid on and bake for 25 minutes, remove the lid and bake for another 25 minutes. You can turn the loaf round during the second 25 minutes I do because my AGA bakes hotter on one side. You can use all Organic Stone Ground flour if you wish and that works well. I am still learning and I find this has the most reliable delicious results. This is the recipe which was given to me by E5 Bakery and it has been the beginning of an adventure.
Added by: Linda Benham
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