Having bought more brown bread flour and having a little bit of rye flour to use up, I made this mixed flour sourdough bread.
I am a planner and like to have everything in order as soon as possible. So when I read that our borders would open for International Travel on the 1st of September, I re-packed our toiletry bag. I had made use of everything in it during hard lockdown to save money. But, because I was not 100% confident that this would be the case, I also delayed booking our June 2021 flights. It had been our intention to fly to London business class on British Airways, using our Avios Miles. And again in the premium class on our return flight. But if our October trip was cancelled I would end up having paid for flights for June, and also with a voucher for our cancelled flights. And in any case, by the time I had decided it was best to wait, all the seats in the premium class had been taken.
In July it was announced that our borders might not open until January 2021. This means that we will miss two planned overseas trips. And a lot of planning went into both. We had booked and paid for our accomodation in Italy in March 2019! And I spent two weeks last December researching suitable accomodation in Croatia. This took a lot of time as we have very specific requirements. We are staying with my parents in 5 different location where we are self catering. This meant finding 5 two bedroom apartments with easy access. Each one with 2 bathrooms, and if possible a full bath in the one bathroom. Four of them had to offer parking plus we needed a hotel for one night for all of us. I feel a little deflated that we might not be travelling this year.
Click on the links for conversions and notes.
Mixed Flour Sourdough Bread
- 80 g sourdough starter
- 80 g bread flour, plus extra for dusting
- 80 g water
- 500 g brown bread flour
- 80 g rye flour
- 230 g water
- 200 g milk
- 11 g salt
- Place the starter , flour and water into a stand mixer bowl
- Whisk to combine, cover and set aside overnight
- Add the flour, water, milk and salt to the refreshed starter
- Using a dough hook mix until a dough forms
- Then knead on a low speed for 10 minutes
- Cover and set aside for 4 hours
- Tip the dough out onto a well floured surface and gently knock back
- Shape into a rectangle, just slightly narrower than an oval proving basket *
- With the short end facing you, use a scraper to fold the top edge to the middle
- Gently press the seam down and then fold the bottom edge up to the middle
- Gently press the seam down and now turn the dough to face you lengthwise
- Fold the dough in half, and seal the edge using the heel of your hand
- Place the dough seam side down and now seal up the edges using the sides of your hand
- Dust the top with flour and place it seam side up into your well floured proving basket
- Cover the dough with a shower cap
- At this stage you can place it into the fridge to prove overnight
- Leave the dough to prove until it passes the probe test - between 2 - 3 hours on a warm day
- Preheat the oven to 230° Celsius
- Tip the dough onto a lined baking sheet so the seam is facing down
- Place into the oven and bake for 10 minutes
- Reduce the temperature to 200° Celsius and bake for 30 minutes
- Remove from the oven and leave to cool completely on a wire rack before cutting
Inspiration published on Lavender and Lime September 11:
Do you like to plan things far in advance?
Top of Page