Well Christmas is over and I have transformed almost all left overs into other incarnations. It's the first day of a new year and I need to be baking bread to set the tone for the year. I decided after the rich diet of the last two weeks, something with a higher percentage of wholegrain would be good, so this is my 30% Wholewheat Sourdough recipe.
You will need:
For the Ferment
1 Tablespoon of starter
130g of Strong White Flour
70g of Strong Wholewheat flour
200g of water
For the main dough
All of the ferment
700g of Strong White Flour
350g of Strong Wholewheat flour
600g of water
21g of salt
Begin by mixing the ferment ingredients. Set aside until the ferment is bubbling vigorously, at the moment in my chilly house this will take 24 hours. Add the ferment to all the main dough ingredients apart from the salt and after mixing to combine thoroughly, leave the dough to rise overnight. In the morning mix in the salt and keep mixing with a dough hook for 2 minutes to guarantee good distribution. Transfer the dough to a large bowl and leave covered to rise for a minimum of 4 hours. Stretch and fold the dough every hour, you will begin to notice the gluten development changes the tightness of the dough and it becomes less inclined to relax back into a mass. When you are happy good gluten development has been achieved, divide the dough into three and place each loaf after shaping carefully into well floured moulds to prove. I find the success of bread baking is a matter of judging when each stage has been achieved. The ferment needs to be added to the main ingredients only when it is at its peak of production, the dough needs to be left to rise with stretching and folding happening each hour until the gluten is well developed.
Bake the loaves in a hot, 220C oven for 30 to 35 minutes until a good crust has been formed.
I placed sunflower seeds in the top of my loaves but the choice is yours to adorn your bread any way you wish.
This bread has a nice open texture so although it contains more fibre the characteristics of a good white sourdough are not lost.