WHOLEGRAIN SOURDOUGH WITH OMEGA SEED MIX (ENOUGH FOR 2 LOAVES)

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I N G R E D I E N T S

 

• 650g Eight Grain Flour

• 350g Freshly Milled Flour (Mixed Grains)

• 750g Water @ Room Temperature

• 150g Omega Seed Mix 

• 225g Leaven

• 22g Sea Salt

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I N S T R U C T I O N S

 

DAY 1: PREPARE LEAVEN & MIX THE DOUGH

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(Please note that I like to feed my starter 3 times the day before !)

 

Morning (9am)– get your leaven ready.

In a bowl mix 25g of your sourdough starter with 100g of bread flour & 100g of water. Cover it well & leave it to rest for 5 hours in a warm place.

(Your Leaven after 5 hours should be nice, light & bubbly  – and if for any reason it’s not as active as it should be, don’t worry! – it’s because it needs a little bit more time & warmth)

 

Afternoon (2pm) – mix 650g of the eight grains flour, 350g freshly milled flour & 750g of water (tap water is perfectly fine).Cover it with a kitchen towel or cling film and leave to rest for 30min. Then add 100g of the omega seed mix & mix well again

 

Afternoon (3pm) – add 225g of your leaven into your dough. Mix well and leave to rest again for 30min. Then add the 22g of salt & mix well again.

 

Afternoon (4pm) – transfer your dough onto a flat deep tray or container and start folding the dough. Lift the dough from the middle, pull up to stretch it well & fold again. I only do this once every hour for two hours 

 

Evening (6pm ish) – your dough should be a lot firmer, softer & elastic and ready for the final fold & prove in the fridge overnight.

Separate the dough into two parts (you can use the scales to make it more accurate) and place it into a baking tin & place it in the fridge for its final prove for additional 12-18 hours (depending on your schedule)

Please note that the longer you will leave it to prove in the fridge, the lower the ph levels will become and so it will improve its digestibility! 

 

DAY 2: IT'S TIME TO BAKE IT, YAY! (anytime from 8am will be perfect!) 

 

Preheat your oven to 240°C, place a small tray of water at the bottom of the oven. This will add steam to the bake which will really help to get that perfect crumb. 

 

Transfer the tin on a baking tray and bake under a cover for the initial 30mins. Then remove the cover and bake for an additional 30min @ 220°C (this is a rough guideline as ovens work differently, and also depending on how you like your crust).

(I always like to leave it it in the oven for additional 10min @ 210°C just to get the perfect crust around the entire loaf and not just the top, but it is entirely up to your liking!)

 

Please note that the hydration of the dough for this recipe is based on Matthew Cotswold Eight Grains flour & my own range of freshly milled flours. If you use different type of flours it may slightly change the hydration of the dough and therefore the amount of water you will need to add to your dough (+/- 50g)

 

Happy Baking! 

Don't forget to tag me on instagram @sourdough_by_natalia in your creations, as I would love to see your results!

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