We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Honey Malt Sourdough

A flavourful loaf that we especially like for breakfast

Like this? Share it with your friends.


Report abuse

Note: this is a corrected version, as I had initially posted it with a couple of errors

 

Ingredients

For starter:

  • 30g storage starter
  • 190g water
  • 150g bread flour

For dough:

  • 440g water
  • 630g bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)
  • 180g organic spelt wholemeal or organic wholemeal wheat flour
  • 50g honey
  • 30g wheat germ and bran
  • 30g malted wheat flakes
  • 19g salt

Method

  1. Prepare starter the night before, rest about 12 hours
  2. Remove 30g of your overnight starter and replace in storage starter
  3. To begin the dough, add water first, mix to dissolve starter, then all other ingredients except the salt, mix together and leave for 45 minutes to autolyze.
  4. Add salt, mix together well, and work the dough for 5 minutes or so.
  5. Leave in the bowl to rest for 1 hour 20 minutes.
  6. Fold one way, then the other way, and rest for another 1 hour 20 minutes.
  7. Form loaves and leave to prove about 1 hour 40 minutes (if your oven take about 20 minutes to heat), then heat the oven to 230.
  8. Two hours after forming the loaves, score and bake for 20 minutes at 220-225, then another 20 minutes at 195.

 

Credits

Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....

Added by: Marlon Jones


Tags: Bread Sourdough Spelt

Add comment
Starter weight

Hi there, do you think you could clarify the weight of the starter used in the dough itself? I’ve got some freshly fed discard to use up so would a help to know how much I’d need! Cheers!

Olivia Griffiths 11 April 2019

Reply
RE: Starter weight

Yes, good question. The ingredient section called 'For starter' should maybe be labelled 'for levain' instead, as most of that goes into the dough. The total weight, therefore, is 190g + 150g = 340g, since you add the same amount of storage starter initially as you remove before the final dough is made. I hope that makes it clearer, but otherwise, my email is the service Google offers, and you can find me via the ID marlonfjones.

Marlon Jones 11 April 2019


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...