A 20% Wholemeal sourdough Boule which should taste creamy and moreish and makes the best toast ever!
This recipe makes 2 standard loaves - you can halve all the ingredients and just make one
Day 1 - 8:00PM - refresh starter from fridge
mix 10g of sourdough starter from the fridge with 30g cool water and 30g flour and mix vigorously
Day 2 - 8:00AM - refresh starter again
Take 10g of the sourdough from last night and discard the rest - mix again with 30g water and 30g flour
Day 2 - 8:PM - make the 'leaven' for tomorrow's loaf
Take around 30g of the sourdough from this morning and mix vigorously with 100g water and 100g flour
if you have a white flour starter add a pinch of wholemeal to help the rise
Day 3 - 8.30AM - Autolyze
Mix 800g Strong White Bread Flour, 200g Wholemeal Flour with 650g warm water
9.00AM - Mix in sourdough starter
Make sure the starter is really strong, bubbly and risen loads
add 200-220g of starter into the rested dough and fold a few times to incorporate into the dough
Put the rest of the sourdough back in the fridge to rest until next week
Roughly shape into a round and cover with a plastic bag
9:30AM Add Salt
Mix 18g salt with 18g water
add to the dough, dimple it through the dough and give it a mix and a fold to incorporate
Cover with a plastic bag
11:45AM - Stretch and fold
starting every 15mins and then every 30mins stretch and fold the dough as below - this is to build strength in the dough as an alternative to kneading it thoroughly
cover with a plastic bag in between stretches
After the last stretch and fold leave the dough for a couple of hours
2:45PM - Preshape
Remove the dough from the bowl onto a clean surface (slightly damp helps or a light dusting of flour if necessary)
Shape the dough into a tight ball and put upside down in a bowl to rest
I use a banneton which has been dusted with flour but you can use a bowl lined with a tea towel or some such
Cover with a damp tea towel and leave to rise.
This is the point you'd put things in the fridge if using that method - although you should adjust the recipe to use less of the sourdough starter to slow things down.
4:00PM - check for rise
You can do a finger test to gauge wether it's ready to go in the oven - this is something that gets easier with practice!
Get your oven nice and hot (230 degrees) for when the dough is ready to bake - you'll need to put it on before it gets to this stage so it can pre-heat and if using a casserole put this in to heat up too.
4:05PM - Score and bake
I swear by baking sourdough in a casserole pot with a lid as it keeps the steam in and gives a great rise - you can bake it on a tray instead
Carefully tip the dough into the pot (or tray) and make a short sharp slash in the dough before placing it in the oven
4:45 - remove the lid
I like to bake for about 40 mins before taking the lid off for a further 15mins
You can bake it for longer if you like a darker loaf - you can easily go up to an hour
Once the lid is off, turn the temperature down to 180 degrees
5:00 - Finished!
Now you can admire your creation (or have a drink to commiserate - the next one WILL be better!)
Leave for at least 2 hours before cutting as the steam continues to cook the inside of the bread.
I usually cover with a tea towel overnight and slice it up for the freezer the following morning - makes excellent toast straight from the freezer.
Added by: Kevin Eaton
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers