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Malthouse sourdough

600g strong white bread flour

400g malthouse flour

600g water

300g starter

15 g Salt

Mix flours water and starter together to form a rough dough. Leave for 20 minutes. Add salt and mix. Kneed into a smooth dough. Leave to prove for approx 4 hours. During this time. Fold and stretch the dough at least 4 times.

Makes 2 large or 4 small loaves

Once risen shape and place into a baneton cover then leave to prove in the fridge overnight. When ready bring to room temperature whist oven coming to 230 for 25 mins .