Rich, caramelised crust meets an open, soft crumb with delightfully nutty undertones and a subtle sour tang. Perfectly paired with a strong blue cheese!
Makes one small (~500g) loaf
180g strong white flour
50g whole wheat flour (can be subbed for dark rye flour)
50g rolled oats
75g sourdough starter
240g/ml warm water
1 tbsp honey
1/2 tsp diastatic malt powder
Handful of walnuts (chopped)
For a more pronounced malt flavour you can use malted flour or 2-3 tsp non-diastatic malt powder, or malt extract.
Mix flours with the oats and then pour in water.
Roughly combine until no dry flour remains, then leave to autolyse for 1hr.
Add starter, salt, malt, honey and chopped walnuts, then knead by hand or by machine until dough is tight and elastic and you get a windowpane effect.
Leave to bulk-ferment until dough volume has increased by 75% (takes between 5-7 hours depending on ambient temp).
Shape into a boule or batard as preferred and place into a proofing basket seam side up, being careful not to degas the dough.
Leave to proof until dough passes the finger poke test - I've found this takes around 2hrs at room temp, or you can leave in the fridge overnight.
Score as desired then bake at 230°C for 20 minutes (with steam or in a Dutch oven), then reduce temp to 180°C and bake for a further 20 minutes. (This part may take some testing as ovens vary).
Leave to cool, then enjoy!
Added by: Timo Kuerten
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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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The Shipton Millers