Malted Sourdough

A simple sourdough bread, made in a loaf tin, with delicious malted flour, works perfect every time, and I'm no expert !

Step One: make the levain (7am)

• 25g natural yeast (an active yeast made from 1:1 white flour and water, kept in the fridge so it doesn't need feeding too often)
• 40g organic white flour (I like #4)
• 40g water at approx 30 degrees C

Mix together and leave for twelve hours, covered with a damp tea towel, in the warmest place in the house. I like to start this when I wake up at 7am

Step Two: mix the bread (7pm)

• Levain (as made in step one)
• 500g Light Malthouse Flour
• 325g water at approx 30 degrees C
• 10g salt

Disolve levain in water, then add flour, mix together with hand, leave to rest for thirty minutes, then add salt, again mixing with hands

Step Three: folding and proving and shaping (7pm-10pm)

Approx every 30 minutes for approx 3 hours, I gently stretch and fold the dough back into itself. Once it feels nice and elastic, I shape it into an oval and put it in a dusted loaf tin. I cover the loaf tin with a damp cloth and refrigerate overnight, approx nine hours.

Step Four: Baking (7am)

I preheat the oven to maximum (on mine that's 250 degrees C) and put a oven dish of boiling water on the bottom shelf to create steam. Once oven is fully heated, I score the bread with one long slice down the middle, about 2cm deep and at a slight angle. I bake the bread for 20 minutes at 250 degrees, then take out the dish of boiling water, and bake for a further 15 minutes at 220 degrees. Remove from oven, and allow to cool at least 30 minutes before eating. However tempting it is - don't open the bread straight away. It is still cooking inside.

Added by: Pawelski

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