Sourdough bread with about 2/3 white bread and 1/3 wholemeal flour.
- 200 g starter (half water, half flour)
- 700 g white bread flour
- 400 g wholemeal flour
- 700 g water
- 2 teaspoons salt
1. Reactivate the starter by adding 300g water and 300g white flour. Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.
2. Batter should be looking active by now (= bubbles visible).
Add the wholemeal to the starter mixture along with 400 g water. Mix well and leave again to rise for 4 to 5 hours.
3. Batter/dough does not look that foamy as with a 100% white bread flour.
Add the remaining 400g white bread flour and the salt. Mix all together add some water if the dough is to stiff or dry patches remain.
Turn out on work surface and knead the dough for 3 to 5 minutes.
Leave to rise for 2 hours.
4. Turn out on a floured work surface. Form into 2 loaves. The dough is very soft and does not really hold its shape.
Leave to rise for 1 hour to 1 1/2 hour.
5. Breads slashed with 3 cuts each. Bake in a preheated oven at 220 C for about 33 minutes (not too brown). Tap underneath to check if done.
Leave to cool on a wire rack.