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Wholemeal with fig, seeds and spelt

I make a sourdough by "feel" and simple measurements. These tasty loaves were made by trying Shipton flours for the first time. Now I'm hooked. This recipe makes two small loaves. I love it that Shipton flours are organic.

1. Mix half cup of active levain into 3 cups tepid water in a large bowl.

2. To this, mix in (with hands) 5 cups Organic Fig, Spelt and Pumpkin-seed flour and 3 cups Stoneground Strongest Wholemeal flour.

3. Allow to autolyse for 1 hour, then mix in 3 teaspoons salt in a little warm water. Leave for 20 minutes.

4. Stretch and fold for 5 minutes every half hour until dough is elastic (about four times).

5. Leave to bulk ferment at room temperature for 3 hours (covered with a cloth).

6. Scrape out dough onto table, cut in half, and shape into balls for the proving containers. (I use a stainless steel scraper/cutting tool).

7. Place into dusted proving containers and allow to rest on counter for 20 minutes.

8. Cover and refridgerate for retarded fermentation. (I left in fridge for 12 hours)

9. Next morning, preheat oven and Dutch oven to 260 degrees C. Take loaf out fridge, place into Dutch oven, score, cover with lid and bake for 25 minutes.

10. After 25 minutes, remove lid and turn temperature down to 225 degrees. Bake for a further 20 minutes.

11. Remove from oven and allow to cool for at least one hour before cutting.

12. Enjoy as is, or toasted. Goes with anything, but especially well with butter and cheese.