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Malted Sourdough

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

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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

Tags: Bread Malt Sourdough

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Malted sourdough

I haven't made it yet, that will be tomorrow. I will let you know what I think when I've tried it. The 3 star vote I've already given was in error. Peter

P Bovey 29 June 2020

Malted sourdough

Is the water temperature for the levain really 70 C? That is nearly boiling and should kill the yeast. Do you mean 70 F? Peter

P Bovey 29 June 2020

RE: Malted sourdough

Right you are, thanks !

Pawelski 29 June 2020

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