These three sourdough loaves are made with Doves Farm English Wholegrain Wheat flour mixed with Shipton Mill’s Organic White Strong Flour.
I made up the dough yesterday and folded it four times and about one hour intervals and then left it in the fridge overnight to retard.
This morning I took the dough out of the fridge to warm up while I had my breakfast, divided the dough and left it for 30 minutes. Then shaped them and put them into bannetons. They proved in a not so warm kitchen for about three hours before baking for 50 minutes with some steam trays to start.
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Comments
9 responses to “English heritage wheat sourdough bread”
They look gorgeous! I always think of gorgeous fist sized sandwiches laden and bedecked with salad, avocado and dripping with mayo… (I really shouldn’t type comments just on tea time… 😉 )
Ahhh – a lovely image you conjure there. Now, where’s that mayo? 😀
Time to get making some of the good stuff methinks… a loaf of bread like that needs something special to hold it in your memories, although I figure you eat bread like this all of the time…is it possible to become immune to this kind of gorgeousness? 😉
Good idea – and I’ve never become immune. I keep trying 😉
lovely post Carl
Thanks Linda 🙂
awesome post
Picture perfect, Carl.
Thanks very much Misky and nice to hear from you. Hope you & P are both well 🙂