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The Mars everyday sourdough

An off white sourdough which makes great sandwiches and toasts well a day later.

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Ingredients

550g organic white

150g wholemeal or light rye

50g dark rye

1.5 tsp salt

Mix these up.

Add 400g water

Add 2-3 dessert spoons of sourdough starter

Method

Mix these up then add a lump of yesterday's dough (saved from last batch, approx 250g)

Knead until its ready. I generally use a mixer with a dough hook and mix for two lots of 3 minutes.

Turn out the dough, fold and shape into a ball. Place in a large bowl which has a small glug of sunflower oil in. Cover and leave for an hour.

Turn dough out, knock it back, then fold and shape it a ball. Place it back into the bowl, cover and leave for an hour.

Turn dough out, cut off and save some for tomorrow. I also use some to make 3 small rolls for the children.

Shape the remaining dough to make a single loaf and place in a proving basket. I make either longer or round loaves. Cover and leave to prove. This can take between 2-4 hours depending on the weather.

If I've shaped the dough late at night and its too late to wait up, I put it in the fridge overnight to slow it down. Next morning I take it out and leave to prove,  sometimes up to 5 hrs. I have killed it in the past doing this, ending up with a tasty but dense and ultimately unsatisfying loaf. Generally though, it has worked well.

Cook at max oven 240 deg C for 18 mins (in my fan oven,  which isn't the best), then turn down to 200 deg C for 20 mins. I have a tray of boiling water in the oven whilst the bread is cooking. Check the bread, it should sound hollow when tapped on the underside when it is ready.

Leave to cool. Enjoy!

Added by: Josh Mars


Tags: Bread Sourdough

Add comment
Which organic white strong

Hi Want to give this a go but a bit confused on which of your bread flours to use and if all suitable what is the difference is between your organic white bread flours nr 4 and 704/701 - is the protein content the same? Both are described as strong. And then there is your stoneground organic strong white too...But can’t see any details of the composition

Aine Mcmahon-rivers 06 August 2020

Reply
RE: Which organic white strong

I've been using No4. I'm afraid I have no idea about protein content - I just bake at home and am happy to chuck a bit of everything in. Tends to be best when the starter is going well and white flour content is >500g

Mr Josh Mars 06 August 2020


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