Blended Lammas Fayre Loaf

Hydration 75%

Example Schedule

  • Poolish 9pm leave in the fridge overnight (otherwise, make 4 hours ahead and leave on worktop)
  • Dough 8am
  • Stretch and fold 9am
  • 10am bake.




Useful Equipment & Ingredients:

1kg / 2.2lb Round Cane Banneton

1kg / 2.2lb Round Cane Banneton

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Lames and Grignettes
Lames and Grignettes
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La Cloche
La Cloche
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A recipe by Vanessa Kimbell.

Baking with heritage flours compared with modern varieties can present some interesting challenges which are worth the effort to overcome. Some will, if used as a direct replacement for a modern fluffy white flour will give a denser texture, which of course would have been the norm. However, what they lack in bounce they more than make up for in flavour. To get the best of all worlds you can simply blend a modern strong white flour with a heritage flour of your choice. You will find that the addition of heritage flour brings a delicious flavour and texture to your everyday loaf, and each heritage flour has distinctly different flavour… so go on, try some, we have lots to choose from and you will love the flavour!

This delicious loaf uses a poolish, which is simply a yeast batter made up a few hours in advance of the main dough to give improved crust and crumb. The recipe uses organic yeast as it ferments longer and slower than fast action yeast to give an even fuller flavour.

The recipe has used 50% Lammas Fayre Heritage flour and 50% of a modern white flour. This can be used with all of these heritage flours. If you want to create a loaf closer to that which the flour's contemporaries would have eaten, reduce the proportion of white flour and increase the heritage - the loaf will be denser, although many will still lift nicely. If you are using one of the flours containing rye then we'd suggest keeping at least 50% modern white in there and maybe a little more if you want a light loaf, maybe increase it to 70% - there is plenty of scope to experiment.



Make The Poolish (9pm)

  1. In a bowl combine your flour, yeast and water. Leave for 11 hours in the fridge or 4 hours on your worktop.

Make the dough (8am)

The poolish should be full of bubbles. It will remain at this peak for about an hour, longer if in the fridge. Mix the heritage and strong white flour together with the sea salt and remaining yeast, ensuring that the ingredients are distributed evenly throughout.

Pour the water into the bowl and loosen the polish. Add the flour and mix the dough together by grabbing chunks of the mixture and squeezing. You can reduce the amount of dough sticking to your hands by wetting your hands in cold water, or better, use a dough whisk. Keep mixing until you have incorporated the entire mass of dough.


Over the next hour, fold the dough every 20 minutes for 10 seconds, three folds in total. This helps build structure in the dough.

Divide and shape (9 am)

Turn your dough onto a floured work surface. Using a scraper divide the dough in half, dust 2 x 1kg banneton with flour. Shape the first piece of dough into a ball, with a tight skin and place it seam side down in the banneton. Dust the top of the loaf with flour. Repeat with the second piece of dough.


This bread doesn’t need long to proof at all. Place a damp cloth over the baskets, and proof for 45 minutes, or place in your proofer. At the same time place your cloche in to the oven and preheat your oven to 220℃ for at least 30 minutes to one hour while the dough is proving (This avoids over proving your dough whilst waiting for the oven to come up to temperature). The La Cloche must be very hot.

Test your dough by making in indent into the dough. If it springs straight back it needs another 15 minutes.

Bake (10am)

If you only have one La Cloche you will need to place one of your bannetons into the fridge.

Working as quickly as is safe, remove the cloche form the oven - it will be very hot. Remove the lid, dust the base of your cloche with semolina. Gently, turn the dough into the cloche, supported with your hands, then score with a lame. Place the lid back onto the dome and place it back into the oven. Repeat with the second loaf.

Bake for 50 minutes and check your loaf. If it needs a little longer, or more colour, remove the lid and bake for another 10 minutes.


Remove the bread from the cloche and place onto a wire rack. Allow to cool, Store wrapped in a clean cotton or linen cloth or bread bag.