Pete's Food Blog

9. Sep, 2021

Landbrot wheat sourdough loaf

Ingredients:

118 ml of starter

Handful of wholemeal flour

164 g wholemeal flour

17 g white flour

408 g wholemeal flour

312 g white flour

25 g salt

Method: Using a dutch oven

(I started at 16:00hrs.)

Take 118 ml of the starter and enough wholemeal flour to make stiff dough - about a handfull, cover with clingfilm and Leave 4-6 hrs (I left it 6 hrs)

Levain...

Use 38 g of the above rested stiff dough and mix thoroughly with 113 g water and then mix in 164 g wholemeal flour and 17 g of white flour. Cover and leave to rest 12 hrs.

Mix 636 g water, 408 g wholemeal flour and 312 g white flour. Stir well, cover and leave for 1 hr to "autolyze".

Sprinkle 25 g salt over the dough and add the "levain" in several pieces. Mix for 2 to 3 minutes in a mixer or 5 minutes by hand. The dough is very loose. Cover and leave for 50 mins then "stretch & fold" ( See ). Leave a further 50 mins and stretch and fold again. Leave a final 50mins.

Form the dough into a loose, round shape. Oil and coat a baking sheet with semolina and set the sheet into a steel bowl the size of your dutch oven. Cover the bread loosely, without the cover touching the dough. A cardboard box works well.

Let this dough rise 2 to 2 1/2 hours at room temperature. (I used 2½ hrs, my room temp. is only 18⁰C)

An hour before baking, preheat the oven and dutch oven (sides oiled) to 227°C.

Once risen, score the loaf see 4 x 4 criss cross, 1 cm deep. (The dough is still very wet and sticky so try your best not to deflate it). Lift the loaf out of the bowl, cut away all the parchment except under the base and transfer quickly to the preheated dutch oven. Put the lid on and bake (227⁰C) for fifteen minutes, then lower the temperature to 212° C and bake for a further 10 mins. before removing the lid.

Bake until done, about 55 to 70 minutes more. Test the bread with an instant-read thermometer and make sure that it has an internal temperature of at least 90.5C.

Mine was ready after only a futher 50 mins.

Let the bread cool for several hours on a rack. The longer the bread sits, the more intense its flavour will be.

You may freeze this bread.