Malted sourdough

← Back to recipes

Our malted loaf, a variant on the white sourdough, made using malted and white flour

Prep Time

1440 minutes

Bake Time

35 minutes

Yield

1

Available to Order

Yes

Price

£5.00

sourdough malted slow ferment

Ingredients

Water

325.0 g

Starter

150.0 g

Malted flour

300.0 g

Wrights White Flour

200.0 g

Salt

14.0 g

Bakers Percentages

Ingredient % Amount
Water 65.0% 325.0 g
Starter 30.0% 150.0 g
Malted flour 60.0% 300.0 g
Wrights White Flour 40.0% 200.0 g
Salt 2.8% 14.0 g

Instructions

1

Add water, starter and flour to mixing bowl

2

Mix on slow until combined and autolyse for 35 minutes

3

mix on slow again for 5 mins

4

add salt and mix on fast for 5 mins

5

place in tub and rest for 35 mins

6

perform a fold and rest for 35 minutes (repeat x 3)

7

bulk ferment for 6 hours minimum

8

preshape / shape

9

cold prove for 12 hours minimum

10

preheat oven at 250°C

11

bake for 20 mins at max

12

reduce to 220°C and continue baking for 15 mins