Makes: | 2 x 1kg |
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Diversity Score: | 14 (Botanical Blend No. 2) |
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In this recipe we have taken our Classic Retarded Sourdough Boule recipe and replaced 30% wholegrain flour with 30% of freshly milled Botanical Blend No. 2 - our Meadow Blend.
The increase in diversity in this Classic Retarded Sourdough Boule not only makes your gut happy but the depth and complexity of flavour that it brings to your loaf is almost indescribable. You have to experience it to understand. We hope it blows your mind and your palette as much as it does ours.
At the school, we use Mockmill grain mills to mill our blends fresh. We use the Mockmill Pro 200 at the school for faster milling, however Mockmills most affordable model the Mockmill 100 is also ideal. Here you can read all about Mockmill and how to mill your own flour
If you are unable to save up for or purchase a mill to mill the blend for this loaf you can still create it – see How to create Botanical Blend No. 2 without a mill
Equipment
- Medium bowl for mixing leaven
- Clean tea towel or wax cloth
- Large mixing bowl
- Dough whisk
- Dough scraper
- 2 x 1kg banneton
- Lame
- Baking cloche
Suggested Starter
White French
Hydration
82.5%
DDT
25-27C
Flours
To Ferment Your Dough
- 40g starter
- 80g wholegrain flour
- 80g water at 30C
Baking Time
1 hour in a Cloche or Dutch Oven and 5 - 10 minutes uncovered depending on your preferences
Bake At
Preheat to 220C/425F, reduce to 200C/400F to bake
Tutorials
Step | Timings |
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Refresh starter 1st Refreshment | 10am Day 1 |
Refresh starter 2nd Refreshment | 10pm Day 1 |
Plan Your Bake | 9am Day 2 |
Make a leaven | 10am-11am Day 2 |
Mix 700g of the water & leaven into dough | 1pm |
Autolyse with leaven | 1pm |
Bassinage 100g (4 x 25g) | 1.30pm |
Add salt - Start bulk | 2pm |
Stretch and fold | 2.30pm |
Bulk Ends - Now Preshape | 5pm |
Final shaping | 5.30pm |
Put in Fridge 5C | 6pm |
Bake | between 12pm - 5pm Day 3 |
Analyse & Recalibrate | On Eating |
Guidance, tips & techniques
Learning to mill your own flour.
This is redefining flour and creating a new approach to baking. As its name suggests, this blend along with all the other blends (there are over 20 blends now) was inspired through standing in a field and looking around at what was growing. Not just looking, but really connecting. Seeing beyond the crop, because when you stand quietly and observe, you will see that meadows and fields have the most incredible range of diversity.
There are wild herbs and flowers, fruits in the hedgerows and leaves on the trees. There are wild grains. Not just wheat but barley, rye and oats. And under the ground there are roots. Humans didn’t evolve eating a monoculture. The diets of early humans would have included a wide range of grains, nuts, seeds, fruits, berries, tubers and flowers. So, part of our teaching here at the school is to go back to the core of a healthy diet and apply that to baking. And that means starting with the flour.
As the principle of the breads we bake is nourishing not only ourselves but our gut microbiome too, we are creating flours that contain a diverse range of ingredients. We’ve used our extensive research to select ingredients that could potentially help improve and maintain a healthy and diverse gut community. Each of the botanical blends is given a diversity score. This is something we have developed alongside the blends, and I’ll be telling you more about it over the coming months.
How to create Botanical Blend No. 2 without a mill – you can still create a blend of you do not have mill.
![](https://thesourdoughschool.com/wp-content/uploads/2020/03/Blend-13-Loaf-preshape-3-330x496.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/03/Retarded-loaves-ready-to-score2-1-330x495.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2020/03/New-Chopping-board-3-1-330x495.jpg)