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Light, Organic Light Malthouse

High Hydration Malthouse with Pumpkin Seed Oil

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Light Organic Malthouse LoafIngredients

Method

  1. Add the dried yeast to the flour and mix in.
  2. Add all of the the water and stir by your preferred method until there are no dry patches, cover and leave to stand for 30 min.
  3. Turn out onto a clean dry worktop (avoid adding extra flour at this point) Push the dough out into a thin pancake on the worktop then sprinkle with the salt
  4. Using a dough scraper (esential tool) strech and fold for 10 min (Never mixed with a machine but would expect this to be ok if you prefer)
  5. Add the pumpkin seed oil to a bowl and roll the dough until coated
  6. Cover with a damp cloth and leave to prove for about 40 min to an hour depending on temprature.
  7. Tip out and work again with the sraper to fold in all of the oil
  8. Dust the bottom of a banneton the shape of your choosing with cut malted rye grain and add the dough.
  9. Leave to prove for about 40 min
  10. Turn out onto a preheated baking sheet return to oven and bake for 30 to 40 min (based on using 500g Flour)

Credits

Thanks for this recipe to Shipton Mill for providing some great ingredients to work with

Added by: Rob on the Allotment


Tags: Bread Malt

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