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We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&ASWe aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.

All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

White Sourdough Loaf

A long fermentation bread, made using natural occurring wild yeast.

White Levain

 

Ingredients Bakers % Metric
White Flour 100% 1200g
Water @ (FDT 20°C) 80% 960g
White Starter 30% 360g
Total   2520g

 

Final Dough

 

Ingredients Bakers % Metric
White Flour 100% 5000g
White Levain 50% 2500g
Salt 2% 100g
Water @ 25°C 60% 3000ml
Total   10600g

preparation method

1. White levain/sourdough is produced by blending flour, water and starter. Cover and allow to rest at 20°C for 6-12 hours.

2. Mix final dough. In spiral mixer: 3 minutes on 1st speed and 4 minutes on 2nd speed. Desired dough temperature: 25°C- 27°C.

3. Bulk fermentation of 4 hours, with a gentle book folder after each hour.

4. Scale into 500g/900g loaves.

5. Rest dough pieces for 30 minutes.

6. Shape into rounds and place into proving baskets or shape long and put into cloths.

7. Final proof of 3-6 hours at 25°C (dough will crack on top and rise only 2/3 of original size).

8. Bake at 240°C for approximately 25 minutes. Pre-steam oven and give additional steam of 2-3 seconds. Reduce temperature to 220°C and bake for another 25 minutes.

9. Cool on a wire rack to set crust.

White Sourdough Loaf
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