Mixed Flour Sourdough Bread

Having bought more brown bread flour and having a little bit of rye flour to use up, I made this mixed flour sourdough bread. Head straight on to the Recipe For ♥ Mixed Flour Sourdough Bread ♥ I am a planner and like to have everything in order as soon as possible. So when I read that our borders would open for International Travel on the 1st of September, I re-packed our toiletry bag. I had made use of everything in it during hard lockdown to save money. But, because I was not 100% confident that this would be the case, I also delayed booking our June 2021 flights. It had been our intention to fly to London business class on British Airways, using our Avios Miles. And again in the premium class on our return flight. But if our October trip was cancelled I would end up having paid for flights for June, and also with a voucher for our cancelled flights. And in any case, by the time I had decided it was best to wait, all the seats in the premium class had been taken. Today’s inspirational recipe from Lavender and Lime ♥ Mixed Flour Sourdough Bread ♥ #LavenderAndLime Click To Tweet In July it was announced that our borders might not open until January 2021. This means that we will miss two planned overseas trips. And a lot of planning went into both. We had booked and paid for our accomodation in Italy in March 2019! And I spent two weeks last December researching suitable accomodation in Croatia. This took a lot of time as we have very specific requirements. We are staying with my parents in 5 different location where we are self catering. This meant finding 5 two bedroom apartments with easy access. Each one with 2 bathrooms, and if possible a full bath in the one bathroom. Four of them had to offer parking plus we needed a hotel for one night for all of us. I feel a little deflated that we might not be travelling this year. Click on the links for conversions and notes. Print Recipe 0 from 0 votes Mixed Flour Sourdough Bread You can prove this in the fridge overnight if you need to Recipe Category: Bread All Rights Reserved: Adapted from Perfecting Sourdough page 77 IngredientsDay 180 g sourdough starter80 g bread flour, plus extra for dusting80 g waterDay 2500 g brown bread flour80 g rye flour230 g water200 g milk11 g salt InstructionsDay 1Place the starter , flour and water into a stand mixer bowlWhisk to combine, cover and set aside overnightDay 2Add the flour, water, milk and salt to the refreshed starterUsing a dough hook mix until a dough formsThen knead on a low speed for 10 minutesCover and set aside for 4 hoursTip the dough out onto a well floured surface and gently knock backShape into a rectangle, just slightly narrower than an oval proving basket *With the short end facing you, use a scraper to fold the top edge to the middleGently press the seam down and then fold the bottom edge up to the middleGently press the seam down and now turn the dough to face you lengthwiseFold the dough in half, and seal the edge using the heel of your handPlace the dough seam side down and now seal up the edges using the sides of your handDust the top with flour and place it seam side up into your well floured proving basketCover the dough with a shower capAt this stage you can place it into the fridge to prove overnightLeave the dough to prove until it passes the probe test - between 2 - 3 hours on a warm dayPreheat the oven to 230° CelsiusTip the dough onto a lined baking sheet so the seam is facing downPlace into the oven and bake for 10 minutesReduce the temperature to 200° Celsius and bake for 30 minutesRemove from the oven and leave to cool completely on a wire rack before cutting Notes* if you don't have a proving basket you can use a loaf tin - you will need to divide the dough in half to fit into the tin. I used a tin for half and a round proving basket for the other half. I left the dough that was in the tin in the fridge for 3 days before taking it out to bake. I left the dough to come up to room temperature before baking. Inspiration published on Lavender and Lime September 11: 2019 – The Brewery 2017 – Shortbread Biscuits 2014 – Cream Cheese Frosting 2013 – Pork Steak Wraps 2012 – Duck Egg Pasta Do you like to plan things far in advance? Top of Page Share the inspiration:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)MoreClick to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Skype (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Like this:Like Loading... Related