This sourdough loaf combines white bread flour with a touch of wholemeal for extra flavour and character. Follow the steps carefully – bread likes time and patience.
Ingredients
- 500g white bread flour
- 60g wholemeal flour
- 225g levain (see below for how to make it)
- 300ml water
- 12g salt
Levain (prepared the night before)
- 40g active sourdough starter
- 100g flour
- 125ml water
Mix starter, flour, and water in a bowl. Cover and leave at room temperature for 12–16 hours until bubbly and active.
Method
1. Mix (autolyse)
- In a large bowl, combine the white bread flour, wholemeal flour, levain, and water.
- Mix until combined but do not add the salt yet.
- Cover and leave to rest for 45 minutes. (This stage is called autolyse.)
2. Add salt
- Sprinkle in the 12g of salt.
- Mix until the dough is smooth and elastic.
3. Bulk fermentation
- Place the dough in a lightly oiled bowl.
- Cover and leave at room temperature (around 25°C) for 3 hours.
- During this time, gently fold the dough twice to strengthen the gluten.
4. Shape
- Turn the dough out onto a floured surface.
- Shape it gently into a round or oval loaf.
- Place into a floured proving basket (seam side up).
5. Cold proof
- Cover the basket and refrigerate the dough for about 12 hours.
Baking
- Preheat the oven to 200°C (or 240°C if using a Dutch oven).
- Place the dough on a sheet of baking paper.
- Score (slash) the top of the loaf with a sharp blade.
- Transfer the dough (with the baking paper) onto a baking tray or carefully into a hot Dutch oven.
- Spray the dough with water.
- Bake for 50 minutes. Add another spray of water at the start and halfway through baking.
- Once baked, cool on a wire rack. Optionally spray again for extra crust crackle.
Result
A golden, crusty loaf with a soft, flavourful crumb. Perfect with butter, cheese, or simply on its own. Take your time – good bread rewards patience.
Baking Passion 