This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.
For a 950g boule...
SM Untreated Organic White Flour #4 (104) 278g (60%)
SM Organic Khorasan Flour (413) 187g (40%)
Water 361g (78%)
100% hydration 100% dark rye leaven 63g
Mixed Seeds 52g
02:30 PM - Autolyse the flours and the water
04:30 PM - Mix in the leaven and the seeds, then rest for 10 minutes
04:45 PM - Mix in the salt and any additional water if the dough looks too stiff. Knead for 2 minutes on the dough hook (speed 2)
04:50 PM - Bulk ferment for 4.5 hours on the worktop – inc. 5 stretch and folds: two at 15 minute intervals, remaining every 30 minutes
05:05 PM - 1st stretch & fold
05:20 PM - 2nd stretch & fold
05:50 PM - 3rd stretch & fold
06:20 PM - 4th stretch & fold
06:50 PM - 5th stretch & fold
09:20 PM - pre-shape
09:25 PM - Rest covered – but if it begins to spread, continue onto the next step
09:40 PM - Shape and place into a lined basket
09:50 PM - Rest on the worktop
10:10 PM - Proof it in the fridge for 10.5 hours
07:40 AM - Preheat oven gas mark 9 (GM9) with a baking cloche
08:40 AM - Bake – cloche GM9
09:20 AM - Bake – cloche lid off GM7
09:35 AM - Transfer to a wire rack
Added by: fourjays
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers