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BAKE WITH JACK MIXED FLOUR SOURDOUGH RECIPE
emmsee
Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under
An easy no-knead 1362 gram mixed flour loaf
Ingredients
  • ♥♥♥QUICK TIMING GUIDE
  • Day 1
  • Feed up your starter in the evening
  • Day 2
  • Mix your Dough, 30-minute rest
  • 1st fold (12 folds), 2 hours rest
  • 2nd fold (6 folds), 2 hours rest
  • 3rd fold (6 folds), 1-hour rest
  • Preshape, 1-hour rest
  • Final shape, into the banneton, refrigerate
  • Day 3
  • Bake
  • ----------------------------------------------------------------------------------------------------------------------------------------------
  • ♥♥♥INGREDIENTS
  • Day 1
  • Sourdough Scrapings in your Starter Pot
  • 100g Wholemeal Rye Flour
  • 100g Room Temperature Water
  •  
  • Day 2
  • 200g Excited sourdough starter from above (take this from your pot and leave the scrapings for next time)
  • 400g Strong white bread flour
  • 250g Wholemeal Flour
  • 50g Whole Grains
  • 450g Room temperature water
  • 12g Salt
Steps
  1. ♥♥♥METHOD
  2. Day 1 - Feeding your starter
  3. The day before you want to make your dough, you’ll need to feed up your start scrapings.
  4. 1. Into your starter pot add 100g of room temperature water, and 100g of Wholemeal Rye flour and mix together well. Scrape down the edges to level off the mixture and mark on the side of the pot with a pen or elastic band where the mixture comes up to.
  5. 2. Leave this on your kitchen side at room temperature overnight or for 8 to 12 hours and it will bubble and increase in volume. If it’s been a while since you baked (two weeks or more) your starter might get a little sleepy in there and require a couple of feeds to get it excited again.
  6. 3. The following morning your starter should have produced gas and increased in volume. You’re good to go.
  7. Day 2 - Making your dough
  8. 1. Take 200g of your starter out of the pot and put it in a large bowl. Add the water, both flours, grains and salt and mix it together into a dough. Mix for a minute or so to make sure everything is combined. Cover the bowl and let this mixture rest and soak for 30 minutes.
  9. First Fold
  10. 2. Spray the work surface with water and the top of your dough. Turn the dough out onto the wet surface upside down. Workaround the dough pinching a piece with your finger and thumb, stretching it out and folding it back over the dough making a ball. Around 12 folds should be enough. Roll the dough back over, smooth side up, return it to the bowl, spray the top with water, cover with a clean cloth and leave to rest for 2 hours at room temperature.
  11. Second Fold
  12. 3. After the dough has rested it should have puffed up slightly already. Spray the table and dough again with water. Turn the dough out and reshape it into a ball. 6 stretches and folds should be enough this time, roll the dough over with the smooth side on top and tuck everything underneath with your hands. Return the dough to the bowl for a further 2 hours.
  13. Third Fold
  14. 4. After the dough has rested for this second time there should be clear signs of the dough rising, Stretch and fold the dough once more exactly like the last time, and return the dough to the bowl to rest for 1 hour.
  15. Pre-shape
  16. 5. This time after resting it’s time to pre-shape the dough. Dust your surface with flour, turn out your dough upside down onto the surface. If you have doubled the recipe to make two loaves, divide it into two at this point with the flat side of your dough scraper. Shape the dough into a ball really quite tight without tearing it. Rest on the side for 1 hour covered with a cloth.
  17. Final Shape
  18. 6. In the final shaping the aim is to create a tight structure without degassing the dough too much. So be delicate with the folds but still create tension. Dust your work surface with a little flour, slide your dough scraper underneath and turn the dough upside down onto a lightly dusted surface. Let it relax into a circle. Pick up the side edges one by one, stretching out very slightly and folding over the dough, one over the top of the other. Roll the dough from the top edge towards you into a sausage and stick it onto the sticky patch closest to you, pinching the seam to stick in place. When you are done, dust it well with semolina or wholemeal flour, and dust an oval banneton basket too. Place the dough in the basket upside down (seam side up). If you don’t have a basket, line a colander or bowl with a cloth and dust it well.
  19. Final Rest
  20. 7. At this stage rest your dough in the fridge uncovered to prove nice and slowly overnight.
  21. Day 3 - Baking your loaf
  22. 1. When you are ready to bake, remove your loaf from the fridge and let it rest on the kitchen side while the oven preheats. It should show clear signs of inflation, don’t expect huge growth but certainly, it should have plumped up since you put it in the fridge. Preheat the oven to 240°C with a baking roaster on the middle shelf.
  23. 2. Turn out the loaf onto baking paper, make a cut in the top with a grignette and slide it onto the baking stone. Spray the roaster and top of the loaf before placing the lid on the roaster and putting it into the oven
  24. 3. Bake for 20 minutes, then turn down the heat to 190°C and bake for a further 20 to 25 minutes.
  25. 4. Allow bread to cool completely on a wire rack before slicing.
Notes
  • This is adapted from a Wholemeal and Wholegrain Ring from Sunday Brunch on UK Channel 4
 

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