Bread
Wholemeal sourdough bread
Ingredients
For one 500 grams loaf:
- 135 grams of strong flour
- 185 grams of strong wholemeal flour
- 175 millilitres of water
- 100 grams of sourdough starter
- 10 grams of salt
Recipe
Prepare a bread sponge. In a bowl, mix:
- 50 grams of strong flour
- 100 grams of strong wholemeal flour
- 175 grams of water
- 100 grams of sourdough starter"
Leave to rest for a few hours, until the sponge starts getting bubbly.
In the bowl containing the sponge, add:
- 87 grams of strong flour
- 87 grams of strong wholemeal flour
- 10 grams of salt
Mix the new ingredients in until the dough takes the shape of a smooth ball.
Transfer the dough to a flat, lightly floured, surface. Knead the bread for 5 to 10 minutes.
Shape the dough into a ball, and transfer to a proving basket. Prove overnight, until roughly doubled in size.
Preheat a Dutch oven to 200℃. Transfer the loaf to the Dutch over, score the surface, and bake for 30 minutes in the closed Dutch oven.
After 30 minutes in the closed Dutch oven, remove the lid, and bake the loaf for another 20 minutes.
Cool on a wire rack at room temperature.