Makes: | 1 |
---|---|
Level: | Beginner |
Diversity Score: | 18 |
---|
This recipe uses our Botanical Blend No.14 which is our satiety blend, developed specifically with reference to relevant research papers, to keep you fuller for longer. As I am sure you already have experienced sourdough bread, especially wholegrain sourdough bread, already does this, and doesn't cause spikes in blood sugar levels, but our Satiety Sourdough Loaf takes this further.
This is an untested and unedited recipe. However, it is based on a tried-and-tested recipe, so if you are willing to test this recipe and give me feedback I would be very grateful.
Please fill in a feedback form here. This form is detailed, so you might like to print it off first so you can view it beforehand.
Equipment
- Mockmill mill
- Large mixing bowl
- Dough whisk or spatula
- Clean tea towel, shower cap or wax cloth
- Greaseproof paper
- Black Iron 1kg loaf tin
- Foil
Suggested Starter
White
DDT
26°C (79°F)
To Ferment Your Dough
For The Dough
- DOUGH INGREDIENTS
- 1000g Botanical Blend No. 14, milled
- 20g sea salt
- 875g water
- 225g starter (2nd build)
- 40g mixed seeds (sesame, flaxseed, pumpkin, sunflower)
- 1 tablespoon orange zest
- 90g extra water for bassinage
- EXTRAS
- 30g ghee or butter for greasing tin
- TOPPING
- 50g walnut halves
Baking Time
60 minutes
Bake At
200 C / 392 F / Gas Mark 6
Tutorials
Step | Timings |
---|---|
Refresh starter (1st build) | Day 1 8pm |
Refresh starter (2nd build) | Day 2 8am |
Mix | Day 2 8pm |
Bassinage | Day 2 8.15pm |
Leave overnight | Day 2 8.45pm |
Bake | Day 3 8am |
Guidance, tips & techniques
Method:
Day 1
8pm – refresh sourdough starter (1st build)
Day 2
8am – refresh sourdough starter (2nd build)
8pm – grease the tin heavily with ghee or butter, and line with greaseproof paper???. Mix together the flour, salt, water, mixed seeds and sourdough starter and combine well.
8.15pm – over the next half an hour add 30g of water allow to absorb into the dough and then repeat twice more so that 90g has been added in total. Tip the dough into the tin. Sprinkle with walnut halves.
9pm – cover with a damp tea towel and leave overnight on your kitchen work surface
Day 3
8am/9am – preheat oven to 200C/390F/Gas Mark 6. Create a ‘hat’ with foil over the tin to allow space for steam and for the loaf to rise. Check after 30 minutes but bake for 1 hour in total. Remove the foil hat and switch the oven off. Leave to ‘dry’ for 10 minutes in the oven.
What does it look like when done??
Leave to cool in the tin??
Serve??
Storage??
Tips?