Honey Malt Sourdough

A flavourful loaf that we especially like for breakfast

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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

Prepare starter the night before, rest about 12 hours
Remove 30g of your overnight starter and replace in storage starter
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.
Add salt, mix together well, and work the dough for 5 minutes or so.
Leave in the bowl to rest for 1 hour 20 minutes.
Fold one way, then the other way, and rest for another 1 hour 20 minutes.
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.
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

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

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