Makes: | 4 |
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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 |
This loaf was developed with Rhona, who brought Mungoswells Organic Wholemeal Strong Bread Flour along to our BYO Classic Sourdough Workshop. Mungoswells is a farm in the Scottish Borders, a region known for fertile soils and a climate well suited to growing cereals. The farm has been in the McDowall family since 1920, and has more recently installed a flour mill which allows them to produce flours from locally grown grain. All of the wheat used to mill their Organic Wholemeal Strong Bread Flour can be traced back to local fields. The quantities in this recipe can easily be halved or quartered if you want to make fewer loaves. But the bread does freeze beautifully if you want to make a batch and keep some for later use. After this bake, Rhona noted that a shorter prove might have been better, or using less starter.
Equipment
- Small bowl for leaven
- Large mixing bowl
- Damp tea towel
- Dough scraper
- Banneton
Suggested Starter
White
Status of Starter
bubbly, lively first-build starter
Hydration
88%
DDT
24°C (75°F)
To Ferment Your Dough
- 100g Gilchesters Organic 100% Wholemeal Flour
- 40g starter (100% hydration)
- 100g water at 33c
For The Dough
- 1kg Mungoswells Organic Wholemeal Strong Bread Flour
- Total water 870g at 26C
- 20g salt + 10g water
Baking Time
1 hour in a Cloche or Dutch Oven and 5 minutes uncovered depending on your preferences
Bake At
200°C/180°C fan/400°F/gas mark 6
Tutorials
Step | Timings |
---|---|
Refresh starter | 11pm Day 1 evening |
Make leaven | 11.45am Day 2 |
Mix flour and water for dough | 12.45pm Day 2 |
Autolyse | 1 hour 20 minutes |
Add leaven | 2.05pm |
Add salt and bassinage water | 2.10pm |
Fold | 2.45pm |
Bulk prove | 3 hours |
Pre-shape | 4.40pm |
Shape | 5.30pm |
Final prove | Overnight at 7c |
Bake | 11.10am Day 3 |
Guidance, tips & techniques
This Scottish wholegrain flour made with flour grown in East Lothian produced a full flavoured loaf, with a dark crust that Rhona described as ‘dark textured, chunky and masculine’. The aromas were of bran mash and cowshed – the smells of warm grain. As we first bit into slices of the loaf, we noted flavours of roast coffee, yet sour with a nippy and full bodied rounded favour. Chewing developed into a mellow and malty cereal flavours and it had a robust full chewy crumb. Finally, more piquant notes of malty beer came through. All in all, an interesting and delicious loaf that is filling and full of complex deep flavours.