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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Josephine's Poppy Loaf

      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!

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      Ingredients

      For starter

      150g bread flour

      190g water

      30g storage starter

      For dough

      490g water

      750g strong bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)

      100g wholemeal spelt flour

      50g 5-seed mix

      40g poppy seeds

      19g salt

      Method

      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.

      Credits

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

      Added by: Marlon Jones

      Tags: Bread White Seeds Sourdough Spelt

      Add comment
      Jo's Poppy loaf

      Want to try this , but not sure of the second para in the method. Does it mean replace the original starter with 30g of the overnighter- but use the remaining overnighter in the bake?

      Mashers 01 November 2014

      Reply
      RE: Jo's Poppy loaf

      Hi, thanks for the question. So, assuming you have a sourdough starter (often called "Storage starter," stored in the fridge) already, the first step requires 30g of it, mixed with the flour and water listed under 'For starter.' The resulting mixture, having rested overnight, then goes into your final dough to make it rise, but you need to subtract 30g from it to "replace" what you took from your storage starter initially. That way the quantity of the starter in your fridge stays constant. I think, if I understood your question, you had the right idea already. Does this make sense? Let me know if you have questions.

      Marlon Jones 01 November 2014


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      Flour Direct Shop update

      Dear Customers,

      Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

      If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

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