Sourdough bread with 3 types of flour. Kneading based on Dan Lepard’s technique. Not so spectacular look, but very light, soft and good flavor.
- 200 g starter (100 g flour 100 g water)
- 300 g water
- 300 g white bread flour
- 400 g water
- 400 g white bread flour
- 150 g wholemeal pastry flour
- 150 g coarse milled wholegrain rye
- 2 teaspoons salt
- 50 g white bread flour
- 3 tablespoons olive oil
1. Reactivate the starter by adding 300 g water and 300 g flour.
Keep 200 g and store for later.
Leave to rise/get active for about 5-6 hours.
2. Starter dough quite active now.
Add 400 g white bread flour and 400 g water. Mix well.
Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.
3. Very active dough now, doubled at least in size.
Add the pastry and rye flour and the salt.
Start mixing to a still sticky and wet dough, use the additional white bread flour if dough is too soft. Turn out.
knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.
4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.
Cover with the bowl and leave to rest for another 10 minutes.
5. repeat step 4.
Leave for another 10 minutes.
6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.
7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle like a letter. Return to the bowl and leave for 20 minutes.
8. Repeat step 7. Leave to rise now for 1 hour.
9. Turn out the dough.
Formed half of the dough into rolls by cutting with a dough scraper. objective is too avoid deflating the dough too much.
Formed other half into a loaf. One end not so clean.
leave to rise for a small hour.
8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).
leave to cool.