Brown Bread
I'm working my way through a few recipes from The Modern Sourdough by Michelle Eshkeri, the latest addition to my bread library. This is her 'Brown Bread'.
Levain:
70g wholemeal flour, 42g water and 35g starter (which had been refreshed in the last 8-12 hrs). Mix it up and a light knead. This sat for 9 hrs on my bench overnight.
Dough:
Mix 210g white flour and 210g spelt flour with 365g water, autolyse 1 hr. I substituted the spelt for khorasan and then used 50/50 white and wholemeal spelt flours.
Slow mix through all of the levain and 10g light malt with my bench mixer before working in 10g salt.
Faster mix for 10 mins until it was nice and stretchy. Rest 30 mins in a covered bowl.
Perform a set of folds followed by another 3, 30 mins apart. 2 hr rest at the end.
Preshape in to a boule and rest uncovered 30 mins.
Shape into a batard and into an oval basket for cold overnight retard about 16 hrs.
Preheat oven and cast iron dutch combo to 240'C.
Bake 15 mins then reduce heat to 220'C for another 15 mins. Lid off and bake a further 15 mins.
Total flour 490g
water 407g 83%
malt 10g 2%
salt 10g 2%
...not calculating what was in my starter..that makes my head hurt :/
I'm having a ball with sourdough at the moment, finally feeling like I'm getting somewhere after switching to a stiff starter, baking around work schedules and in the last month of autumn- finally some sourdough friendly temperatures!
Comments
The crumb looks good, especially considering the amount of spelt you used.
Lance
Thanks Lance, I'm happy with how it turned out. I did kind of expect something different from it's name in the book...maybe a flavour closer to factory produced wholemeal. Thankfully it was so much better!
Kate