This sourdough loaf is made using a 50/50 White/Wholemeal Starter (general feed 1:2:2)
- The amount of flour in this recipe will produce two 800g loafs.
Mix all flour, water and malt in a bucket and set aside for 30-60 min.
Mix in your starter (ensure that it's at it's prime) and push it in to the mix.
- I normally mix it by hand for 5-10 min, let it sitt on the bench for 10 min and then mix it again for 5-10min.
For the next 4 hours, at every hour I do a stretch and fold to develop stretch in the dough.
Place your dough on a flat surface and divide it in half (provided you are using the same amount of flour)
Pre-shap the dough to smaller rounds and set aside to relax for 10-15 min
Shape the bread that fits your style (Rounds or Batons) and place them in to a proofing basked.
This bread uses the retard method and is left in the fridge 8-12hrs (depending on how cold your fridge is)
Whilst waiting for the oven to get warm You should remove the dough from the fridge
- I use a ceramic bread Cloche so I pre-heat the oven for about 45-60min prior to the bake.
Bake this bread at 275c for 20 min then on 240c for another 20 min.
Set aside on a wire rack for 1h
Total Bread weight 1600g
Grams - Type - Bakers percentage
50% - 416g - White untreated no.4
50% - 416g - Canadian Stone ground Wholemeal
68% - 565g - H2O
0.50% - 4g - Malt
3% - 25g - Fine sea salt
21% - 175g - Mature, liquid levain