This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
150g bread flour
30g storage starter
50g 5-seed mix
40g poppy seeds
Prepare starter, rest overnight, about 12 hours
To begin the dough, remove 30g of your overnight starter, add it back to your storage starter
Add water, mix well to dissolve the starter, then all the ingredients except the salt, mix together and leave for 45 minutes to autolyze.
Add salt, mix together, and work the dough for 5 minutes or so.
Leave in the bowl to rest for 1 hour 20 minutes.
Fold several times and rest for another 1 hour 20 minutes.
Form loaves and leave to prove about 1 hour 40 minutes, then heat the oven to 230 (assuming your oven heats up in about 20 minutes.
Score loaves and bake for 20 minutes at 220-225, then another 20 minutes at 195.
Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....
Added by: Marlon Jones
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The Shipton Millers