When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these beautifully complex flours so you maintain great shape and aeration in the bread while enjoying the rich flavour, stay-soft texture and crust colour these special flours offer. 

Useful equipment to consider

Ankarsrum Assistent Mixer
Brød & Taylor Folding Proofer & Slow Cooker FP-205
1kg / 2.2lb Oval Cane Banneton or Proofing Basket
KD 8000 Bakery Scales
The Challenger Bread Pan
Pocket Scale JZ115 (115g x 0.01g)

Makes one large sourdough loaf

Method

Prepare the autolyse: Mix the water and starter together, then add in the flour. Mix until roughly but evenly combined, about 2-3 minutes, then switch the machine off (if using an electric mixer) and leave for 1 hour.

For the final mixing: Switch the mixer back on and mix for 4-5 minutes on a medium speed or until the dough starts to appear elastic. Then add the salt and some of the additional water, mixing until the water is incorporated before adding more. The final dough temp should be about 15°C-20°C, quite cool.

First Proof: Put the dough into a bowl, cover and leave at a very warm temperature (about 30°C, the Brød & Taylor Folding Proofer makes this easy), and leave for about 2 hours to rise. Give the dough one stretch and fold (coil fold) then cover again and leave for another 1 ½ - 2 hours until risen by about 50% and aerated.

Shape and second proof: Shape the dough into a ball, leave to rise for another hour. Have your banneton ready, with a cloth inside to help stop it sticking. Shape the dough into a batard or cob shape, place seam-side upwards on the cloth then place this in the banneton. Leave to rise for about 45-60 minutes at 30°C, then cover and place in the refrigerator overnight.

To bake: The following day preheat your oven and the Challenger Bread Pan to 220°C (fan). If the dough is feeling slightly wobbly still you can place it in the banneton into the freezer for 40 minutes to firm it. Having a bread mat ready for the base of the Challenger pan can help transfer the bread to the hot pan. Remove the hot base of the pan from the oven and have it ready. Upturn the loaf onto the bread mat, slash the top with a lame, then lift the matt and loaf onto the Challenger pan base. Spray the top with a fine mist of water, place the lid of the Challenger pan back on top, and lift the pan into the oven. Bake for about 25 minutes then remove the pan lid and continue to bake for a further 10 – 15 minutes turning the heat down to around 180°C fan, until the crust is the desired colour.