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Malthouse Sourdough loaf

A very tasty easy no stress loaf made with light Malthouse flour and added seeds. Makes wonderful toast. You can increase the strong white flour ratio for a lighter loaf

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300 grams Shipton Mill organic light Malthouse flour ( can reduce to 250g)

200 grams Shipton Mill No 4 organic strong white bread flour (can increase to 250 g)

50 grams Shipton Mill mixed seeds

10 grams salt 

100 grams sourdough starter ( rye works well)

350 grams water



  • mix starter with 350g room temperature water
  • add flour and seeds
  • mix and then autolise for 1 hour -( I cover with a shower cap)
  • add salt with a spray with a little water. Scrunch in salt.
  • after half an hour do 3 sets of stretch and folds at half hour intervals.
  • leave to rise for 4 -6 hours until has more or less doubled.
  • remove from bowl onto a lightly floured surface and do a quick pre shape 
  • leave for 15 mins then shape and place in a floured banneton ( I use rice flour)
  • cover and put  in fridge overnight ( I use a cotton cloth to cover in fridge)


  • I carefully turn out loaf onto baking paper score the top and lift into a dutch oven.
  • bake for 50 mins at 250%C ( you can take lid off for last 10 mins but turn oven down)
  • I check loaf is done with a probe thermometer that Centre is 95%C.
  • cool on rack for at least 2 hours before eating 

Added by: Marilyn Watkinson

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