Half and Half sourdough bread using retard method (over night recipe)

Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.

This sourdough loaf is made using a 50/50 White/Wholemeal Starter (general feed 1:2:2)

- The amount of flour in this recipe will produce two 800g loafs.

Autolyse

Mix all flour, water and malt in a bucket and set aside for 30-60 min.

Mixing

Mix in your starter (ensure that it's at it's prime) and push it in to the mix.

- I normally mix it by hand for 5-10 min, let it sitt on the bench for 10 min and then mix it again for 5-10min.

For the next 4 hours, at every hour I do a stretch and fold to develop stretch in the dough.

Pre-shape/Shape

Place your dough on a flat surface and divide it in half (provided you are using the same amount of flour)

Pre-shap the dough to smaller rounds and set aside to relax for 10-15 min

Shape the bread that fits your style (Rounds or Batons) and place them in to a proofing basked.

Bulk proofing

This bread uses the retard method and is left in the fridge 8-12hrs (depending on how cold your fridge is)

Baking

Whilst waiting for the oven to get warm You should remove the dough from the fridge

- I use a ceramic bread Cloche so I pre-heat the oven for about 45-60min prior to the bake.

Bake this bread at 275c for 20 min then on 240c for another 20 min.

Set aside on a wire rack for 1h

Recipe

Total Bread weight 1600g

Grams - Type - Bakers percentage

50% - 416g - White untreated no.4
50% - 416g - Canadian Stone ground Wholemeal
68% - 565g - H2O
0.50% - 4g - Malt
3% - 25g - Fine sea salt
21% - 175g - Mature, liquid levain

Hydration 71%

Happy baking!

Added by: Jasonserpent

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from birchwood cane.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from birchwood cane.

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