banner image

Setacchio wholewheat and rye sourdough

350g Setaccio whole wheat flour

150g whole rye flour

500g11.6% protein white bread flour

325g cold tap water

200g liquid levain

24g Maldon salt dissolved in 35g water

Autolyse the flours and water for three hours

Add the levain and fold / knead for three minutes. Leave in a watered bowl for an hour.

Add the salt dissolved in water and fold / knead for another three minutes.

Leave in a watered bowl, covered with a tea cloth

After an hour, tip out and then stretch and fold.

Repeat every hour for five hours.

Tip out the dough and divide in 2.

Pre-shape your loaves and leave to bench rest for thirty minutes.

Do the final shape of the loaves to fit the shape of bannetons you have. Dust with the Seatcchio flour and then place in the bannetons.

Leave in a cool room, around 10C - 13C overnight.

Pre-heat your oven to 250C for an hour

Tip your loaves onto a baking stone in the oven and steam the oven. Cook for twenty minutes at 250C, then turn the oven down to 220C and cook for a further 15 minutes.

Allow to cool for at least an hour before cutting.