This is a 2 day sourdough recipie worth the time and effort

Ingredients

A ) Sourdough levain ( premade sourdough levain mother )

• 2 tablespoons

B) Sourdough Starter( sourdough bulk ferment)

• Approx 150 grams Organic Dark Rye Flour - Type 1350 (603) or white
• 100 -150ml tepid water ( start with 100ml add in until a porridge consistency)

C) Loaf ingredients

For the Dry Mix

• 300grams: Organic White Flour No.4 (105) -
• 100 grams: Organic Dark Rye Flour - Type 1350 (603) -
• 100 Grams: Biodynamic Stoneground Wholemeal Flour (218) -
• 8 Grams of salt

For the Wet mix

• 150- 180grams of starter dough(B)
• 300ml warm tepid water

Method:

Step 1:

2 night before you wish to make the loaf, take about 2 tablespoons from the mother levain (A), mix it together with the sourdough starter(B) ingredients to make a porridge. Leave over night and most of the next day, but make sure you use when active and light and airy with plenty of air bubbles.

When you wish to make the loaf the next day /eve

The loaf

Step 2: Add the dry ingedients(C) to make the loaf dry mix in a large bowl ( mix well)

Step3: Make the Wet mix by adding to a seperate bowl ( mix well so it blends in the water)

Step 4 : Combine both dry and wet mix together, to a nice dough consistancy a little on the wetter sticky side is better (add a little more water if needed but only if it has dry unmixed flour)

Step 5: leave to reset for 10 minutes

Step6: In a pulling motion, lift the dough from the side/ bottom and start turning the dough whilst rotating the bowl( rotate about 10 times,

step 7: Repeat steps 5 & 6 twice more

Step 8: Leave to rest for about an hr

Step 9: Lightly flour a surface and shape the bread, (can be round or long bloomer loaf shape)

Step 10: Leave to prove for 3-6 hrs until doubled in size or looks lively ( can use proving baskets or any other floured container/ loaf shaper

i normally do this stage over night

• Either cover in an air tight bag and place in the fridge ( helps slow it down over night)
• Alternatively leave on the worktop counter covered ( depending on the room temperature and liveliness of the mix)

I get good results with both methods

Step 12: Fan oven Heat oven to 220 degrees c, place a small container of hot water( heat proof) in the bottom oven for the stream to provide a good crust.

Step 13: Place loaf in the middle of the hot oven and cook for 20-30 mins, turn the bread mid way through to get even bake allround

Step 14: Remove from oven, its cooked when hollow tap on the bottom( if not put back in for another 5-10 mins to brown bottom of the loaf.

Step 15: Allow to cool and enjoy with butter or other toppings of your choice (100% crunchy Peanut butter is a winner)