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Three Malts and Sunflower Sourdough loaf with Flaked Salt Crust

For a 500g loaf:


150g Very Strong White Bread Flour
105g Strong White Bread Flour
45g Three Malts and Sunflower Flour
(Total Flour weight = 300g)

210g Water
60g Sourdough starter (levain) at peak
7g Salt (fine)
2g Salt flakes (for the crust)
Rice flour (for dusting)



  • Mixing bowl
  • Dough scraper
  • Dutch oven
  • Banneton with cover
  • Greaseproof paper
  • Baker's lame (or a sharp knife)
  • Spray bottle



This recipe assumes that ambient temperature is ~22C. The timings listed below are just a guide; you may need to extend times if it is cooler, or reduce them if it is warmer.

Preparing the Levain

  • Around 8 hours in advance, mix 5g of Sourdough starter with 30g water and 30g flour to prepare a liquid levain.


  • an hour before the levain reaches its highest point, mix together the flour and water until no dry flour remains. Keep the dough covered.
  • When the levain reaches its peak level, add it to the dough. Knead until well incorporated. Cover and rest 30 minutes.
  • Sprinkle the fine salt on the dough. With wet hands, knead until well incorporated. Cover and rest 30 minutes.

Stretch and fold

  • Gently lift up the dough from the middle and fold it underneath itself. Repeat 4 times for each side. Cover and rest until the dough has noticeably slackened and flattened. (approx. 45 mins)
  • Repeat the previous step 2 or 3 more times, until the dough is puffy and 50% larger. Pop any large bubbles.


  • Dust rice flour onto the banneton (cover).
  • Sprinkle a little bread flour on the bench.
  • Turn the bowl upside down to release the dough.
  • Gently fold the left and right sides into the middle, then roll it up tightly. Move the dough into the banneton and stitch the dough if it looks slack. Cover.

Cold Fermentation

  • Put dough in the fridge for 8 to 18 hours at around 4C to slowly ferment before baking.
  • Poke the dough to test: it should spring back slowly. If it springs back right away, it needs longer in the fridge.


  • Preheat the oven with the dutch oven for at least 30 mins at 250C.
  • Take the banneton out of the fridge and turn out the dough onto a piece of greaseproof paper.
  • Spray the surface of the dough with a little water. Sprinkle flaked salt evenly over the dough.
  • Quickly slash along the dough at a low angle with a lame or a sharp knife.
  • Tranfer the dough into the dutch oven, cover, then turn off the oven for 15 minutes.
  • Set the oven to 220C (fan), then bake for 30 minutes more, uncovered.
  • Remove the bread and set aside to cool for at least one hour.