Home » writers » Dan Lepard » Sourdough Mill bread (Sat 06.02).

Sourdough Mill bread (Sat 06.02).

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”.

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