when no other bread will satisfy your craving for comfort food, this will!
FOR THERMOMIX, KITCHEN AID & KENWOOD: half this recipe PLEASE and do it twice to make a huge sandwich loaf.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 1huge loaf
Author: YOKE MARDEWI, WILD SOURDOUGH
Ingredients
white leaven
50gramsactive rye starterdo not use all of your rye starter, take this 50g from your mother starter
60gramswhite flourwheat or spelt
90gramsfiltered water
WET ingredients
200gramswhite leaven
480-500ggramswater
60gramsextra virgin olive oil
DRY ingredients
400gramswhite spelt flouror use all strong unbleached premium bakers flour or all white spelt
400gramsstrong unbleached premium bakers flour
40-60gramssugar, rice malt or maple syrup
3teaspoonfine sea salt
Instructions
WHITE LEAVEN
Stir and mix well, leave overnight or 6-12 hours until starter has doubled and bubbly
MIX
BY HAND: In a huge large diameter bowl, measure and add your wet ingredients. starting with the starter. Then add all of the dry ingredients. MIX WELL, and massage any lumps you may have. You want to have one homogeneous dough. Turn bowl upside down on your kitchen bench
BY THERMOMIX: 30 sec KNEAD, turn bowl upside down, then do the same for the other half
BY MAGIMIX: 1 MIN SPEED 7, Brioche setting
ROTARY MIXERS: 30 sec, K beater, speed 1
REST 1 hour
REST (fermentolyse) the dough covered (turn your bowl upside down)
STRETCH & FOLD X4
STRETCH and FOLD your dough 3-4 times, EVERY 30 mins - REPEAT 4 TIMES
SHAPE
SHAPE your dough into your large sandwich loaf tin (outer measurements 30cm long x 13cm wide x 12cm height)
RISE OR RETARD
RISE OR RETARD OVERNIGHT until doubled. The dough must double before baking so if it is still not doubled after an overnight rise, take it out of the fridge to double
BAKE
PREHEAT YOUR OVEN TO 225-235C for 30mins with an enamel tray on the lowest rack
PUT your dough in on a rack above the enamelled tray
ADD two handful of ice
BAKE for 20mins
REDUCE temperature to 200C, BAKE for 20mins
REDUCE temperature to 180C, BAKE for 20mins
INSERT thermometer, the inner dough temperature must reach 100C.
ENJOY... wait till it cools down if you can, to get a better crumb ... I bet, you can't resist cutting it as soon a it is out of the oven
BAKED BREAD is freezable in a zip-lock bags for up to 2 months
put your tinned dough in
bake for 20mins
reduce temperature to 200C, bake for 20mins
reduce temperature to 180C, bake for 15-20mins until inner temperature of dough reaches 100C
ENJOY
if you can resist the temptation, wait until the loaf is cool before cutting but, the choice is entirely yours!
Enjoy and you can even freeze this baked loaf for 2 months in an airtight container or zip lock bag