Wholemeal sourdough

Makes 1 loaf. Takes 3 days. 🔒

Ingredients

• 100 gm starter
• 325 gm water (35 C)
• 225 gm white flour
• 225 gm wholemeal flour
• 8 gm salt

Method - Day 1

Prepare starter.

Method - Day 2

Follow Jack book but don't do the last fold. Do this instead:

• Flour the pizza paddle.
• After the second 2 hour rest in the bowl, flour the bench and tip dough out.
• Do ~5 folders and flip it over, be gentle.
• Shape into a ball gently and put onto pizza paddle.
• Flour banneton and top of dough and put banneton on top.
• Rest 1-2 hours then put in fridge.

Method - Day 3

Bake

• Pre-heat oven 20 mins.
• When kettle is done, take dough out and flour top.
• Flip it over onto pizza tray.
• Slash it on an angle but not too deep.
• Bake 45 mins total with this method:
• 15 mins @ 250 C
• 15 mins @ 200 C
• Rotate, 15 mins @ 200 C