Standard Loaf Recipe
This is the basis for all my bakes

It is a super robust recipe and as long as you keep the proportions as per each recipe type you will bake great bread. 

It easily scales up,  you will see me bake 4 loaves with this in my clips.  Where I tripple the ingredients and then divide into  4 battards when shaping.

You will also see me swap out the 90g of flour for all sorts of other flours, muesli mix and other ingredients.   It will work, I haven't had a failure for a long time.  You will also notice I use a lot less salt, about 1/2 you see in other recipes. Add back as per your personal taste.

You will need to experiment with you oven, don't rely on the  temperature setting on the dial.   Top tip properly pre-heat all the baking surfaces.

These recipes also work in a loaf tin.

Fridge temp for overnight retard should be 4C else you may overferment your loaves and they will turn into flat breads :-).  The will still taste great tho.

Give it a Try and Enjoy :-)

 

Standard Loaf
➡️300g Strong White Flour (SWF) (13% protein is good)

➡️90g of specialty flour made up of 45g of Emmer flour for the extra golden colour and crunch and 45g of something else Dark Rye or Wholemeal is good for extra flavour - or for a plain loaf 90g SWF
➡️6g Salt
➡️250g - 260g of water depending on how much protein your flower has, start with less and add more is my advice.
➡️100g starter

 

Sultana Loaf

I am often asked how I make the super tasty sultanan loaf you can see in the profile picture above, the link is below.

This Clip shows how I make my amazing sultana loaf

This sultana loaf tastes just like the Rosienenbrot I used to love when I was a child living in northern Germany. It is now our family and friends favourite bread I bake!


➡️300g SWF
➡️90g of specialty flour made up of 45g of Emmer flour for the extra golden colour and crunch and 45g of something else I like spelt for that extra stretchiness
➡️6g Salt
➡️270g milk or water plus an extra 50g to compensate for the sultanas soaking up some liquid ( Total 320g)
➡️100g Sultanas
➡️100g starter
➡️25g Brown sugar, pinch of Cinnamon and vanilla.

 

International Loaf (Steping stone loaf) / Scalded Seeded loaf / 

Seeds

➡️50g Mixed seeds of your choice (Sunflower and Pumpkin seeds are my favourite)

➡️50g Boiling water 

➡️tsp Molasses  

➡️optionally  tsp of Brotgewuerz  - Ground Anis, Caraway, Fennel and Corriander) 

Mix together and leave until water has soaked into the seeds (overnight works well)

Scald 

➡️38g Rye Flour 

➡️37g Wholemeal Flour

➡️125g Boiling water   

Combine flour and poured on boiling water and mix into sticky dough  

Main Dough

add all the above (make sure they are not hot) to the below ingredients and mix into a bread dough, then treat the same as my  standard recipe see below.

➡️150 g Strong White Flour (SWF) (13% protein is good)

➡️68g Wholemeal or of whole grain flour  or more RYE

➡️125g Water

➡️ 5-6g salt
➡️ 75g starter

This make a loaf which weighs around 550 to 600g once baked, (the loaves you see in my clips).  I normally quadrouple this and bake 4 loaves, or for a big boule double it.

The process for my loaves is as per the details in the eight step sourdough guide  but in summary is as follows:

All ingredients are mixed together at the start, dough is left for a couple of hours for the gluten development to kickin.  (if you use the Sultana loaf recipe the sultanas will start to soak up some the liquid, the international loaf make sure ingredients have cooled down. Then 3 to 6 coilfolds,  followed by shaping and then into the banneton and fridge for 12-14h. Bake at 240C in a fan oven for 16mins with steam then another 16-20 until golden at 220C. If you bake the Sultana loaf reduce heat to 180C. For the second half,  depending on how even your oven bakes, you may want to start at 220C.   
Don't cut the finished loaf until at least 1.5 hours post bake

180C = 360F  220C = 430F

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