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Mixed Sourdough Bread

This bread has a 70% hydration if you don't count the seeds as a dry ingredient (which I don't, as they don't absorb water).

It's the bread I bake at least twice a week, and my staple.

Ingredients Starter

  • 200g strong wholegrain wheat flour
  • 100g wholegrain rye flour
  • 300ml water
  • 3 tbsp previous starter

Ingredients Main

  • 100g strong wholegrain wheat flour
  • 650g strong white wheat flour
  • 120g mixed seeds (pumpkin & sunflower) this is optional -leave it out if you don't like seeded bread
  • 450ml water
  • 18g salt

Mix all starter ingredients together, and then take away 3 tbsp of the mixture as your next starter. That way, you always have a nice fresh starter.

Let the starter mix sit overnight.

In the morning (I do this at 7a.m. before I go to work), add the main ingredients, and just mix up with a spoon until all solids are mixed in. Put in the fridge, and take out around 3p.m. (2 p.m. in winter).

Now stretch every 20 minutes 3 times, and then put in a proving basket, and let rise for 2.5 to 3 hours depending on ambient temperature.

Pre-heat your oven to 230 degrees with a dutch oven inside. When the oven is hot, take out the dutch oven, tip your dough from the proving basket into the dutch oven, score the top with a sharp wet knife, put the lid on, and bake for 20 minutes at 230. Then take the lid off, and bake for a further 40 minutes at 180 degrees.

When baked, put it onto a cooling rack, and leave until it's room temperature. Best not cut into it before it's cold, as it will dry out faster if you do.

recipes/other/sourdough_mixed.txt · Last modified: 2019/09/15 12:25 by christian