T80 Heritage sourdough recipe 

The new T80 heritage flour is made with a blend of different Heritage Organic wheat populations that are selected for their ability to thrive in an organic regenerative system whilst achieving the protein quality needed to give our flour both flavour and function.

The Wheat Project seeks to revitalise heritage wheat varieties, which are often more resilient to climate change and offer rich nutritional value and flavour.

By growing a blend of a variety of heritage grains, it creates an insurance policy against challenges such as weather, insects, and disease.

Difficulty level: This organic, UK grown heritage wheat creates a flour with a lower protein content than your typical strong white bread flour, but it can create superb breads including sourdough. Chris therefore recommends this recipe for bakers who are already comfortable baking sourdough with medium to experienced skill levels.    

Feed the starter the day before and leave out overnight. The next day it should be nice and bubbly. 

Mixing method 1:

Place all the ingredients in to a bowl and mix well until well incorporated, then cover and set aside.  

Fold the dough every 30 minutes for 2 hours so; 4 folds in total, then leave it for 1hr.

Mixing method 2:

If you prefer you can mix the dough in a mixer. If so, mix the flour and water for 8-10 minutes, then add the starter and mix for another 1-2 minutes. Finally, add the salt and mix again for 1-2 minutes.

Fold the dough 1-2 times during a 3 hour bulk rise.

Once mixed and when folding, make sure the dough is in a warm place to try and maintain a dough temperature in the mid to high 20s (Celsius).

After 3 hours the dough should have risen and feel nice and pillowy.

Tip the dough out on to a lightly floured work surface and shape it to fit your basket. Because the T80 is lower in gluten, be gentle when shaping so that you don’t tear the dough. 

Place into a well-floured basket (the best is a mix of white flour and rice flour) and leave out for about 1 hour before placing in the fridge overnight.

The next morning preheat the oven and casserole pot/ Dutch oven to 250C for at least 30 minutes.

Flip the loaf out of the basket on to some parchment paper and slash.

Lift it into your hot casserole pot using the parchment and place in the oven for 20 minutes.

Remove the lid and continue to bake for 15-20 minutes at 220 – 230C until you get the desired colour.  

Place on a wire rack to cool.