Mixed Flour Sourdough
This is a 3 day recipe so make sure you can set aside enough time to make it.
Makes enough for: 1 loaf of bread
Ingredients
Day 1 morning:
- 2 g unfed sourdough starter
- 2 g water
- 2 g flour
Day 1 after work:
- 136 g dark rye flour
- 108 g water
Day 2:
- 400 g water
- 320 g bread flour, plus extra for dusting
- 180 g flour
- 10 g fine salt
- 5 g fennel seeds
Method
Day 1 morning:
- Place the starter, water and flour into a stand mixer bowl
- Whisk to combine, cover and leave on the kitchen counter to activate the sourdough
Day 1 after work:
- Add the flour and water to the activated sourdough and mix to combine
- Cover and leave on the kitchen counter for 24 hours
Day 2:
- Add the water and flours, salt and seeds to the mixing bowl
- Use a dough hook to bring the dough together
- Cover and set aside for 20 minutes
- Do 20 stretch and folds, turning the bowl slightly after each stretch, to work the dough
- Cover and set aside for another 20 minutes, then repeat the stretch and folds
- Cover and set aside for a further 20 minutes, then repeat the stretch and folds
- Cover and place into the fridge overnight
Day 3:
- Do 10 stretch and folds then place into a well floured banneton
- Dust the top with flour, cover with a shower cap and set aside for 2 hours at room temperature
- Preheat the oven to 260° Celsius
- Carefully tip the dough into a sprayed lidded Cocotte*, slash the top and place the lid onto the Cocotte
- Place the Cocotte into the oven and bake for 30 minutes
- Remove the lid, reduce the temperature to 230° Celsius and bake for a further 12 minutes
- Reduce the temperature to 180° Celsius and bake for a further 6 minutes
- Remove from the oven, carefully turn onto a wire rack and leave to cool before slicing
Notes
* Dutch oven