Sourdough bread based on recipe “The mill loaf” by Dan Lepard in “The handmade loaf”.
Ingredients.
- 500 g leaven (used 600g from my regular starter see step 1)
- 550 g water
- 600 g white bread flour
- 300 g wholemeal flour
- 100 g rye flour
- 2 teaspoons salt
1. Reactivate the sourdough starter (200g)
by adding 300g water and 300g flour.
Kept 200g of the batter for future use.
Leave to rise for 5 hours
2. Whisk the leaven with the water.
Mix the flours with the salt.
Add the flour to the water, and combine to a -probably- sticky dough.
When all is well mixed leave in the bowl for 10 minutes.
3. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.
Leave to rest for another 10 minutes.
4. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.
Leave to rest for another 30 minutes.
5. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball.
Leave to rest for one hour.
6. Turn out on a lightly greased surface and knead for about 15 seconds (12 strokes), form into a ball. Leave to rest for one hour.
7. Turn out on a floured surface
and divide into 2 equal halves.
Formed one into a loaf an the other into rolls.
Put the loaf seam side up onto a floured cloth.
Leave all to rise for 3 – 4 hours.
8. Bake in a preheated oven at 220 C for about 22 minutes (rolls), 35-45 minutes bread.
Leave to cool on a wire rack.
My book has title “the handmade loaf’ (2004 edition) with picture of the “the art of handmade bread”.
