Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!
150g sourdough starter (50% unbleached flour/50% stoneground Wholemeal hydrated 50%)
250g stone meal flour
250g I bleached strong white flour
100g Shipton Mill organic light Malthouse flour
60g Shipton Mill organic chopped rye - this could be soaked a little but as this was all a little spontaneous it wasn't
1/2 tsp salt
2 tsp olive oil
1 tsp honey
3/4 mug warm water
Mix and knead to give a soft dough
Leave to rise - it’s slow 3 hrs
Shape into loaves, leave to rise on an
oven tray dusted with semolina whilst oven warms
Slash the loaves before putting in the oven
Cook 15 mins at gas mark 8 with a dish of water on the bottom shelf.
Rotate and cook a further 15 minutes ( I find the loaves are more evenly cooked)
Leave to cool on a wire rack
Added by: Rowland
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