We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough bread (pain au levain)

simple sourdough bread, tested and regularly made. no kneading as time is your friend here, priceless result.

Like this? Share it with your friends.


Report abuse

Ingredients

400g stoneground flour + 50g of a mix of rye and hole flour, it's for the taste = 450g flour

180g sourdough starter (put half water / half flour in a jar and let the little bacteria in the air do the work, feed to have enaough starter, store in the frigde, don't make a assle of it)

I had 2 tea sppons of some seeds, again for taste (like pumpkin seeds, ...)

1 teaspoon of malted yeast, to boost a bit the bacteria and for ... you, with the added nutriments.

10g grounded sea salt

265g water (important for the hydration ratio... too much water and you can't work the dough... not enough and your dough does not rise properly)

Methos

I usually start at night, before going to bed...

mix the flour+seeds+malted yeast+salt first

then add the sourdough starter and the water. You may use a stand mixer but it's not mandatory. In the eraly days of this recipe, I started by hand and mixing with a fork. Time is your firiend here, and you don't need to knead the dough. The long proving time will help developp aromas and gluten.

Let it rise overnight (go to bed at that point).

In the morning, the dough has double in size. Knock it down, shape it a bit into a round loaf (plenty of videos on the net to do that) and put it in a proving basket (fancy! for some added texture later) or a big plastic bowl (works as well). Cover with a wet towel/napkin and put it in th fridge for the day. It will continue to slawoly prove and develop some beautiful aromas. Total time for that part is below 5min.

Live your life for the rest of the day.

At the end of the day, let's say 5:30pm-ish, slap down the bowl or basket on a non-stick paper. Delicately take the paper with the dough into a dutch oven (I have a cast iron Le creuset cocotte, no need to go dutch). Scar it with a razor blade while inside the dutch oven, not before, as the dough will flatten a bit. Put the lid on, let it sit while warming the oven.

Start your oven at max temperature ... 250°C is better. When the oven is hot, put the ducth oven into the oven (an oven inside an oven..).

Let it cook for 30min. then take out the lid and finish the cooking to get a nice golden brown crust (it's usually fast 5-10min).

Let it cool down for half an hour, try nt to eat everthing at once. Smell the amazing aromas, close your eyes, you're in a bakery.

The sourdough can be kept a good part of a week wrapped in a towel without loosing its taste or getting dry.

 

Added by: Julien CAP


Tags: Wholemeal Bread Sourdough

Add comment

Sorry, but what is malted yeast?

Mrs Barbara Jephcote 06 September 2018

Reply
RE:

hello, malted yeast is beer yeast with barley malt. It's basically dehydrated inactive yeast but it has good nutrition values (Rich in natural vitamins, especially Vitamin B, and minerals). I use it to help a bit the yeast starter (some people add sugar instead but I'm not keen on that).

Julien CAP 06 September 2018


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...