Makes: | 2 x 1kg |
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Level: | Beginner |
Created Over: | Mix and bake immediately |
Kind of Bake: | Retarded overnight – San Francisco Style – mixed in the morning, retarded in the fridge overnight, baked at any point the next day |
Diversity Score: | 11 |
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This is what our lovely students said as they helped to develop this formula this week...
"Outstanding flavour...using this botanical blend really opens your mind. It is one recipe with infinite options." - David Samyn
"This loaf is incredible. The smell, the flavour, the diversity...thinking you can eat chocolate and beans when you make this bread, is amazing. When you eat one slice you are eating a meadow." - Irina Croitor
On IBS "Fermentation and the low FODMAP diet is not the whole story. The FODMAP diet often requires you cutting back, therefore, reducing your diversity to your gut. It is a critically wrong thing to do. FODMAP has become an acceptable way to lower symptoms but it is also a reduction in the diversity of what we eat. So this approach of using a botanical blend is changing our approach, it is about understanding that it is not about cutting back, it is actually about understanding the true potential of fermentation and the importance of diversity and applying the knowledge of time and temperature to achieve the highest level of breakdown and continue to nourish your gut" - Catherine Manson
"This is how to train your sourdough to be part of your daily routine, and to understand how to work together with the yeast, the bacteria and transform the starch." - Andras Fazekas
Equipment
Suggested Starter
White
Status of Starter
bubbly, lively first-build starter
Hydration
77%
DDT
25°C (77°F)
Flours
To Ferment Your Dough
- 40g starter
- 80g Botanical Blend No. 13 (or Wholemeal Rye flour)
- 80g water at 30C
Baking Time
1 hour in a Cloche or Dutch Oven plus 5 -10 minutes uncovered depending on your preferences
Bake At
220°C/200°C fan/425°F/gas mark 7
Tutorials
Step | Timings |
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Refresh starter 1st Refreshment | Day 1 8am |
Refresh starter 2nd Refreshment | Day 1 9pm |
Plan your bake | Day 2 9am |
Mix a fast leaven | Day 2 10.00 am-11am |
Mix 700g of the water, leaven & dough | Day 2 12:pm |
Autolyse for 30 minutes with leaven. DDT 25-27C | Day 2 12.30pm |
Begin Bassinage 100g (add 4 x 25g of water over 30 minutes) | Day 1pm |
Add salt ( use remaining 25g of water) - start of Bulk | Day 2 1:30pm |
Stretch & fold | Day 2 2pm |
Bulk ends - now Preshape | Day 2 4:30pm |
Final shaping | Day 2 5.30pm |
Put in fridge | Day 2 6pm |
Score & bake | Day 3 between 12pm-5pm |
Analyse & recalibrate | On eating |
Guidance, tips & techniques
Dark, sweet complex and incredibly good for you. Studies have shown that eating rye leads to better blood-sugar control in comparison to wheat, so in this formula, we’ve blended 33% of our rye blend. Rye is packed with magnesium, which helps control blood pressure and optimise heart health and the higher levels of soluble fibre found in rye have also been shown in studies to reduce cholesterol.
Although I have been teaching this technique at the school for a long time it is the very first of our diversity loaves that we are sharing online.
I hope you enjoy it.
Vanessa
![](https://thesourdoughschool.com/wp-content/uploads/2020/02/Studio-Session-2-486-330x495.jpg)
![making sourdough](https://thesourdoughschool.com/wp-content/uploads/2020/02/leaven-mixing-330x481.jpg)
![Diversity Sourdough](https://thesourdoughschool.com/wp-content/uploads/2020/02/DSC_3047-330x496.jpg)