Fig, spelt and pumpkin seed sourdough


300g Organic n4 White flour

200g Fig, spelt and pumpkin seed sourdough

100g sourdough starter

360g water

10g salt


1. Mix flours with starter and 340g of water and lets it autolyse for 1h

2. Add salt with the rest of the water (20g) and knead for 5 minutes until salt is fully incorporated.

3. Do a stretch and fold every 30 min (4 times)

4. Let it bulk proof for 2-3h

5. After bulk fermentation preshape the loaf and let it rest for 30min.

6. Finally, shape the bread and put it in the banetton. Let it prove overnight in the fridge.

7. The following day, preheat your oven at 250ºC (if you have a cast-iron preheat it as well).

8. When the oven reaches the desired temperature, unmold the loaf from the banetton, score it as you wish and put it in the cast iron with the lid on for 20min.

9. After the first 20min, remove the lid and reduce temperature to 220ºC and bake for another 20-30minutes or until is crisp and golden and your bread sounds hollow inside.

10. Enjoy your bread with these amazing flours from Shipton Mill! :)

Tags: Bread Seeds Sourdough fruit

Added by: adriana

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