Makes - 2 x 800g loaves
- Strong White Wheat Flour - 580 grams
- Rye Flour - 105 grams
- Wholemeal Flour - 205 grams
- Water - 665 grams
- Sourdough Starter - 30 grams of mature starter
- Salt - 20 grams
If you do not have a sourdough starter or want to make it with dry yeast then go to the note at the end of the method.
1. Make up the preferment the night before:
- 130g Strong White Wheat Flour
- 30g Rye Flour
- 160g Water (cold)
- 30g Sourdough starter
cover with a cloth and leave in the kitchen at room temperature
2. Next day in a large mixing bowl mix together
- 450 Strong White Flour
- 75g Rye Flour
- 205g Wholemeal Flour (I use a mix of spelt and whole wheat)
- 505g Water (18 to 22c depending on the temperature of your kitchen)
Mix by hand until combined, cover and leave for 30 mins. This is called the autolyse and provides an opportunity for the gluten structure to start developing.
3. Mix in the preferment from the night before and once full combined sprinkle over and mix in 20g salt. Form into a ball in the bowl, scrapping down the sides and cover with a cloth.
4. Bulk Prove. The dough will now need approx 5 hours for the dough to develop structure and for it to at least double in size, ideally triple. During the first 2 hours the dough requires to be folded 4 times at 30minute intervals.
To fold the dough, wet your hands, reach under the dough in the middle, lift and allow the edges to drop underneath. Rotate the bowl 90 degrees and repeat. This is one. Cover with a cloth, wait 30 minutes and repeat, cover REPEAT three more times.
5. Divide the dough in half or weigh out to equal loaves of 800g.
6. Pre-shape the loaves, by stretching the dough into a rough square on an un-floured surfaced, stretch and fold the edges in, starting from top and working towards the edge closest you, then roll in a ball and then pull towards you with the inner edge of your hands, whilst rotating to form a tight ball. Leave to rest for 20 mins for the dough to relax.
7. Oil and flour the bread tins with vegetable oil and ideally rye flour.
8. Lightly sprinkle Rye flour over your loaves. Scrape the dough from the bench and flip it so it is flour side down. Stretch again into a rough square shape. Take the left side and fold across as if folding a letter and then take the right side and fold over the top. Press down. Take the top edge and fold down again as if folding a letter. Press down and then take the top half and fold over to meet the bottom edge. Pull gently with the edges of your hands to increase the surface tension. Pinch the edges on the sides, flour and place in the prepared bead tin.
9. Place the bread tin in the fridge and leave overnight to prove. By the morning the dough should have risen to be just below the top lip of the bread tin.
10. In the morning preheat the oven to 200c, ten minutes before baking the bread, add a try of water to the bottom of the oven to increase the steam in the oven.
11. Take the loaves out of the fridge. If the dough has not risen then leave out until it has risen just below the lip of the tin. If ready score with a bread knife across the top of the loaf.
12. Place the loaves in the oven and bake at 200c for 30 mins. After 30 mins open the oven check whether the loaves need to be turned (depending how even the heat is in your oven) and then bake for a further 10 to 15 mins depending on how dark you like your bread.
13. Take the loaves out of the oven, tip out of the tins and place on a cooling rack to cool for an hour to two before eating.
14. Enjoy and don't forget to top up your starter so it is ready for your next loaf.
Note: If you are using dried yeast. Then you can either add 2 grams of yeast and follow the recipe from step 1 or you can skip ahead to step 2 and add 14g of yeast at this step along with salt. Depending on the dried yeast you are using you may need to activate it in the water or add it to the dry ingredients. Follow the instructions on the dried yeast packet.