Vegan, no added yeast, additives or preservative
Author: YOKE MARDEWI, WILD SOURDOUGH
125gsourdough starter(see below)
75gstrong coffeechicory or dandellion coffee is brilliant too
1-2tbsblack strapped molassesunsulphured
500gorganic white flour of your choicewheat or spelt, organic if possible
150gstoneground whole rye flour
150ggwholemeal flour of your choicewheat or spelt, organic if possible
1-2tbscaraway seed powderto your taste
3tspSea saltfinely ground
Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat.
Use when bubbly
Measure ingredients -
Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, excluding the salt and caraway seeds
Mix ingredients -
Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
Rest / AUTOLYSE
Turn your bowl upside down and let the dough rest for 45-60 minutes.
ADD salt and caraway seeds and a spray of water mist
Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
First rise -
Unload the dough into a container with a lid or inside a freezer bag to rise for 2-4 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F). THE DOUGH MUST INCREASE IN SIZE by 50-75%, so cooler weather this may take longer. To keep the temperature at constant, you can purchase a Brod & Taylor Folding Proofer, from my website:
Stretch and fold -
Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
Let the dough sit for 15–20 minutes to relax the gluten.
Divide and shape -
Shape the dough into a ball and put it into two floured banneton.
Final rise/double the dough volume -
Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Put dough in a covered container or inside a freezer bag.
You can also do this final rise in the fridge overnight (5-8°C/ 41-47°F)
Bake - Use a Dutch Oven if you have one.
Preheat your oven to 250°C (482°F) when your dough is almost doubled.
Bake for 15 minutes at 250°C (482°F), then reduce the oven to 235°C (455°F) for a further 15 minutes. Remove lid from Dutch Oven.
Bake for a further 10-15 at 200°C (392°F)
If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 95°C (200°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
Let the bread cool before cutting.
Suitable for freezing and will keep for a couple of months frozen.