XXIX -Still baking! : Little Salkeld Multigrain Sourdough.... and HUGE thanks to Ruralidle

Yes, I've been baking regularly still, usually twice a week at least. Just been a bit lazy in posting the result lately.  :p  

 My first trial with Four Grain Blend flour  Richard (Ruralidle) kindly got for me from Little Salkeld Watermill, Cumbria, in Lake District.

  As Richard advised, I mixed it with my regular bread flour at 25 : 75 ratio and at 67% hydration and kept the method very simple and basic to get to know this flour.  In the end, I added a bit more water because it felt a tiny bit stiffer than my regular basic sourdough, so the final hydration became about 70%, which is exactly the same as my regular dough. I think it’s probably due to the higher gluten level of the flour I used (Waitrose Leckford Estate Strong flour. 13.6% protein), compared to Richard’s regular flour, Untreated Organic White from Shipton Mills with 11.3% protein.

 I baked in the late evening and left it on a worktop overnight, and sliced it first thing in the morning for my breakfast and sandwich for my husband.  The first thing I noticed was how moist the crumb was. It reminded me of a few loaves I baked a few years ago which included some oats flakes. And the loaf kept its moistness very well for whole three days until we consumed it all. So it’s definitely a bread that keeps well.  Also it had subtle but very pleasant nutty flavour. It was lovely as it is, but even better when toasted, too.  I think I’ll increase the proportion of Four Grain flour a bit next time, probably to 30% or so.

 Thank you, Richard, for introducing this lovely flour to me (and paying for it, too! ).  You’re absolutely right. It makes a really good loaf!

Multigrain Sourdough with 25% Little Salkeld Four Grain Blend Flour

Ingredients

 Levain – 120g (70% hydration) = fed with 70g strong flour + 50g water

 Main Dough

   Four Grain Blend flour  75g

   Strong Flour  225g

   Salt  7g

   Water  210g 

Method

1)      Feed the starter 8 – 16 hrs before use.  

2)      When the levain is ready, mix flour and water and leave for 30 min to autolyse.

3)      Sprinkle salt and stretch and fold in a bowl until the salt is well distributed.

4)      Rest 40 minutes.

5)      Repeat 2-3 x S&F in bowl at 40-45min intervals.

6)      Put the dough in a lightly-oiled bowl and cold retard in the fridge for 16-18 hrs.

7)      Take it out of the fridge and leave at room temperature for 1 – 1 1/2 hr.

8)      Pre-shape, shape and put in a banetton.

9)      Final proof…..until it’s ready to bake. (finger-poking test!)

10)  Heat the oven at 240C with a covered casserole (I use an oval Pyrex casserole with a lid).

11)  Bake for 20 min with the lid on.

12)  Remove the lid, lower the temperature to 210C and bake for another 20 – 25 min.