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Fig, Spelt and Pumpkin seed sourdough

This bread used a mix of with organic white flour to enjoy the flavour but keep it light.

300g Fig, Spelt and Pumpkin seed flour

700g Organic White flour

20g salt

650ml water

Mix and autolyse for 1hr

Then 150g of my active starter

Stretch and fold until 'window paneing' - 4 this time

Bulk rise of 25-30% then shaped and transferred to bannetons over night

In the morning - score to taste, spray with water and then baked in inverted cast iron pot at 260degC for 20 mins

Remove lid and bake for further 20mins at 220degC

Cool for 1hr before eating