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Wholemeal Sourdough

540g White Bread Flour

50g Wholemeal Flour

12g Rye Flour

400g Warm Water

100g Wholemeal Starter

13g salt

Mix flours with 380g water.

Autolyse for 1hr.

Add starter.

Rest 1hr.

Add salt mixed with 20g water.

Rest 30min.

Stretch and fold. Rest 30min.

Repeat last two steps 6 times.

Rest 4hrs.

Shape, place in proving basket, and place in fridge.

Prove for 18hrs (overnight).

Bake for 25mins in 240 deg C with water in oven.

Remove dutch oven lid. Bake for 25mins at 210 deg C.

Rest for 2hrs. Enjoy.