banner image

Half and Half Sourdough

250g Shipton Mill organic white Spelt flour

250g Shipton Mill white Canadian Bread Flour

220g Sourdough starter comprising 110g flour and 110g water (refresh twice from 60g of starter eg 60g starter + 30g flour + 30g water = 120g then again after 12 hours with 60g flour + 60g water) starter should be bubbling freely

320 g water

10g salt

Mix flour and water in a bowl and leave for 1 hour

Add starter and salt and knead in stand mixer on speed 1 for 5 minutes

Turn into bowl and with wet hands lift the mixture and fold over itself every 30 minutes for 2 hours (ie 4 turns) the dough should now be silky and showing signs of bubbles

Leave covered in bowl for at least 4 hours on workbench - dough should have doubled in size and be showing signs of air bubbles

Turn dough onto work surface and shape into a round ball stetching the top surface of the loaf

Flour well and place upside down into banetton or bowl lined with a floured tea towel

Leave to double in size (approx 2 hours depending on how active the starter is. You can leave in the fridge overnight. Allow at least an hour for the bread to warm up after being in the fridge. Do not leave too long or it will overprove)

Heat oven to 220C fan and heat a baking tray or stone or dome

Turn loaf onto baking tray or dome slash top with a sharp knife or blade

Bake at 220C for 30 minutes

Lower heat to 180C and bake for further 20-30 minute until done. The loaf should be browned with a firm crust. if using a temperature probe, the middle of the loaf should be at 99C degrees or above.

Leave to cool on a wire rack and if you can wait a few hours before eating as it improves