Everyone's A Winner...
Mixed Flour Sourdough
With the lightness of a classic white sourdough, the nuttiness of rye and all the goodness of wholemeal, this crowd pleasing loaf is sure to be a hit.
Once again we're using the techniques we learned at the wonderful E5 Bakehouse in Hackney. This loaf is based on their 66% Rye but, like many bakers, as your confidence grows you feel able to adapt and tweak recipes to suit your tastes and create you own recipes. After a little experimentation we created this mixed loaf that is 50% white, 30% wholemeal and 20% rye flours.
For most people sourdough epitomises artisan baking. Such an iconic loaf sends many home bakers heading to their nearest bakery to buy it, but don't panic! Although sourdough takes time and a little planning, the techniques are really rather simple.
We start by making a leaven using our new sourdough starter from Hobbs Bakery (The Fabulous Baker Brothers). Just a few grams mixed with flour and water will give a superb rise. The leaven is left overnight for the yeasts to feed and multiply. Don't be concerned if your leaven looks rather sad and dry, it'll come good in the end.
On the day we bake, our leaven in mixed to a loose porridge by adding water and, once thoroughly mixed, more flour is added to form a wet dough. Salt only goes in once the flour has soaked up all that moisture. Some occasional folding whilst you read the paper is all that's required to build the gluten and the time between folds lets that all important flavour develop.
We then shape our dough and place it to rise in a well floured proving basket. Without a little support our dough would soon end like a giant bouncy pancake. Once risen our dough is tipped out into a waiting dutch oven (a fantastic trick to replicate a professional bread oven) and baked to crusty perfection.