Mixed Flour Sourdough Bread
You can prove this in the fridge overnight if you need to
Makes enough for: 1 loaf bread
Ingredients
Day 1
- 80 g sourdough starter
- 80 g bread flour, plus extra for dusting
- 80 g water
Day 2
- 500 g brown bread flour
- 80 g rye flour
- 230 g water
- 200 g milk
- 11 g salt
Method
Day 1
- Place the starter , flour and water into a stand mixer bowl
- Whisk to combine, cover and set aside overnight
Day 2
- 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
Notes
* if you don't have a proving basket you can use a loaf tin - you will need to divide the dough in half to fit into the tin. I used a tin for half and a round proving basket for the other half. I left the dough that was in the tin in the fridge for 3 days before taking it out to bake. I left the dough to come up to room temperature before baking.