A lovely light white sourdough boule with added whole meal for a slight nutty taste made with a Rye starter.
480g strong white flour.
120g stoneground whole meal flour.
120g Rye starter.
Last thing before I go to bed at night,I feed my Rye starter at a 100% ratio to give approx 150g of starter. Leave it anywhere indoors to rise, it doesn’t have to be a particularly warm place. Next morning, it should have doubled in volume.
Add approx 390g of water at 30 deg C. Add 120g starter and mix in well. Add both flours and roughly mix till no dry flour remains. You are not trying to develop any gluten at this stage. Leave for an hour or so and add the salt plus the remaining water to help dissolve it. Fold in the dough on itself until the salt and water is all mixed in through the dough. Cover with clingfilm, or even easier, a ladies shower cap. Now, the dough can be left to hydrate and start to rise. I do stretch and folds in the bowl about every hour for 3 hours or so. Then it’s time to flour a banneton and after a final stretch and fold, the dough can be turned out on a bench to rest for about 10 minutes. After a final bench set of folds, the dough is placed seam side down in the banneton and covered again for a final rise. At this stage, I put the dough in the fridge to slow the rise and help develop flavour although it could be allowed to rise at room temperature and baked when ready. I leave mine to prove in the fridge overnight and the next day, I turn out the dough onto a sheet of grease proof paper cut to be a little larger than the banneton. I then put the dough on it’s paper into a cold Dutch oven or casserole pot and into a cold oven. I bake it at 230 deg C fan for 50 minutes. Then I remove the lid of the pot and bake the loaf at 200 deg C for 10 minutes or until it’s brown enough for you.
Turn the loaf out in the pot and allow to fully cool before use.
Hope you enjoy.
Added by: Stephen Smith
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The Shipton Millers