Overnight Khorasan Sourdough

This is our Head Baker Chris Holister’s recipe for a 50% Khorasan overnight sourdough. He blends the wholemeal Khorasan flour with a strong white bread flour for consistency and ease.

The starter you use can be any type, white, wholemeal or rye. Chris used a Khorasan starter. Just be aware the flavours from the flours in your starter can affect the flavour of your loaf.

Chris uses our Saragolla Khorasan flour for this, which he blends with some of our organic No. 4.

You will need a Dutch oven and proving basket.

Makes one large loaf

INGREDIENTS

FOR THE MOTHER (to comprise the 100g of sourdough starter, above)

20g old sourdough starter
40g wholemeal Khorasan flour
40g cold water

Beat together the old starter with the Khorasan flour and water (cold tap water) until creamy. Set aside for 8-16 hours at room temperature to get nice and lively with the ferment.

FOR THE DOUGH

100g sourdough starter (method to make the “Mother” above)
375g water, at 35-40C temperature
250g strong white bread flour
250g wholemeal Khorasan flour
10g salt

FOR THE DOUGH 

Weigh all your ingredients including the starter into a large mixing bowl.

Mix well and then tip out on to a worktop and knead thoroughly for 10 minutes. The final dough should be silky and not too sticky.

Prove for three hours at a temperature of 25-30C. Fold the dough twice, once at hour 1 and again at hour 2.

Tip the dough out onto a lightly floured worktop and shape as required.

Place the dough into floured proving basket (a blend of 50/50 rice and bread flour works well) and leave out for 30 minutes to 1 hour, and then place in the fridge overnight.

Preheat your oven to 250C.

Bake each loaf at 250C, the first 20 minutes with the Dutch oven lid on. Then carefully remove the lid, and bake for a further 10- 20 minutes with the lid off.

All ovens vary with their effectiveness so times and temperature may need adjusting.

Leave to cool on a rack.