Mixed flour sourdough bread

Ingredients

  • 500g white flour
  • 300g wholewheat flour
  • 100g rye flour
  • 300g starter (120% hydration, activated)
  • 500g water
  • 18g salt

Method

  • Mix flours and water
  • Leave for 30 mins
  • Add starter and salt
  • Knead. In my BOSCH 1600W MaxxiMUM machine c. 9 mins:
    • c.5 mins slow (“speed 1”)
    • c. 4 mins fast (“speed 3”)
  • Let the dough rise for c. 8 hrs
  • Shape (I shape 2 batons from this amounts)
  • Let rise for another 90 minutes- 2 hours
  • Bake in pre-heated oven at 230C for 45 minutes, with cup of water at the bottom and extra moisture from the plant sprayer
    • First 15 mins: put the baking sheet with the bread on the low oven rack, with another baking sheet on top
    • After that, remove the top baking sheet and move the bread to middle rack for the final 30 minutes

Inspired by Das Brot

  • I use a bit more wholewheat compared to Das Brot.

Moro Sourdough bread

Ingredients

  • 900 gr wholewheat flour (2 times 450gr needed)
  • 700 ml water
  • 250cgr sourdough starter (120% hydratation)
  • 18 gr salt

Method

  • Mix half the flour (450 gr) with the water and the starter
  • Initial rise: 8 hrs
  • Mix in the remaining flour (450 gr) and salt
  • Transfer the dough to two well-oiled tins (max. half filled)
  • rise: 4 hrs
  • Bake 45 mins at 230 C:
    • First 30 mins in tin
    • Final 15 mins out of tin

My twist v the original:

  • Wholewheat instead of plain flour
  • 120% rather than starter 167% hydratation