This sourdough recipe combines 3 different flour types along with date syrup and treacle. It produces a really flavoursome and rich bread great for everything. It's somewhere between a traditional dark rye and a wholemeal sourdough.
250g strong white bread flour (Canadian Strong White Bread Flour (112))
250g Organic Dark Rye Flour - Type 1350 (603)
450ml of tepid water
100g sourdough starter - mine is 100% Organic 100% Wholemeal Flour (205)
Large squeeze of date syrup
2 teaspoons of treacle
Mix the date syrup and treacle into the water
Mix the dry ingrediants (white flour, rye flour, salt)
Now mix the dry ingredients with the flavoured water and leave to autolyse for 1hr or more
Add 100g of the sourdough starter and kneed for 15mins or until the gluten has developed
Cover and leave until doubled in size of more (around 8-10hrs typically for me)
Preshape the dough and leave for another hour
Final shape and place into your baneton to retard overnight in the fridge
Heat your oven to it's hottest temp with the dutch oven inside.
Turn your oven down to 260 C
Bake the bread for 40 mins
Added by: Neil Glover
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