recipes

Makes 2 loaves

Ingredients:

500g Eureka White Bread flour
500g Eureka Wholewheat or Brown bread flour
800-850g luke warm water
180g levain (100% hydration sourdough starter)
22g fine sea salt

Formula:

Mix the levain in the morning to be ready for baking by late afternoon/early evening.

Late afternoon mix flour and water together to autolyse. Leave for 3C min — 1 hour before adding the levain and the salt.

Imcorporate all the ingredients very well and start to build gluten in the dough either mixing by hand (10-15 min) or gently with a bread mixer (3 min).

Th e dough needs 3-4 turns before you leave it in a cool spot in the kitchen (21 degrees) overnight. Be very careful of temperature! If is too hot the dough will ferment too quickly and be ruined by the morning.

Thee next morning the dough should be bubbly and well rounded on top. Turn it out gently with wet hands onto a slightly wet surface. Using your dough scraper cut the dough mass into two equal halves. Gently turn and shape into 2 rounds using minimal force, just your dough scraper. Leave to rest on the bench for 15- 20 minutes.

Prepare your loaf tins with oil or non-stick spray. Line with baking paper.

Gently shape and roll your loaves into tubes about the same length as your tins. Roll in a mixture of semolina and mixed seeds. Place in tins and cover with a dishcloth. Leave to proof in a cool area of the kitchen for 2-3 hours (depending on temperature) or proof in the fridge until ready to bake. The bread should double in volume during the final proof.

Heat the oven to 240 degrees. Turn down to 220-200 degrees when the bread goes in. Bake for about 1 hour until a skewer comes out clean.