Doughlicious’ Seeded Wheat Sourdough

Thanks go to Liz Grieve of Doughlicious for this recipe. Liz suggests one loaf is made to gift, saying: “Gifting a loaf introduces people to good bread and maybe encourage people to start making a loaf of bread.”

Liz Grieve started the Doughlicious Bread Club in January 2019 with the vision of making bread-making accessible to the whole community, and particularly people who can’t afford to attend fee-paying workshops. The diverse, inter-generational group is made up of people from Poland, Syria, France, America, Ireland and the UK, with some bringing their children along. The format quickly evolved from chat about bread and sharing recipes to practical sessions. Monthly evening bread-making workshops are now well attended, during which the group bake with organic Scottish flour. These workshops are held at The Stove Network Café: this community-based Arts and Cultural Creative Network supports the group by giving its café space free of charge. There is a great community feel to the group with people helping each other, and everyone involved giving their time on a voluntary basis.

 

Makes 2 loaves

Ingredients
400g wholemeal bread flour (Liz mills Scotland The Bread grain fresh at start of mix)
400g white bread flour
160g levain (after refreshing – see below for instructions for this)
550ml water
120g mixed seeds toasted and soaked in 120ml boiling water. There’s no need to toast chia or linseed, or drain the seeds after soaking as they will absorb the water.
23g salt

 

Method
Sift the wholemeal flour, then scald the sifted-out bran with 100ml boiled water taken from the 550ml total.

Refresh levain: mix 50g starter, 100g flour and 80ml water and leave to ferment for five hours in a warm place. This will leave you with extra levain to keep for future bakes.

Autolyse the sifted wholemeal and white flours and remaining 450ml water one hour before levain is ready [autolyse means to mix the flour and water in a bowl and until no dry flour remains. Don’t knead it, just cover the bowl and leave it in a warm place for anything from 20 minutes to up to 3 hours].

Mix together 160g of the fermented levain with the autolyzed flour. I mix my dough gently in a mixer making sure dough temperature stays at 25C or lower. Add the scalded bran near the end of the mix along with the salt.

I put my dough in a rectangular box to ferment. This is good for measuring the rise of the dough – you can mark where dough starts, to make it easier to see when it has risen by 50%.

During this time, do four sets of stretch and folds at 30 minute intervals [what are stretch and folds? Find out here]. Add the seeds during the first set of stretch and folds to gently combine them. After the final set, gently fold and then leave the dough to finish its bulk fermentation until it has increased in size by 50% The time depends on the room temperature.

Divide the dough into two pieces, then pre-shape them and leave for about 30 mins.

Shape the dough and put into bannetons. If you don’t have bannetons you can line a loaf tin with a cotton tea towel. Put the bannetons into the fridge overnight.

Next day (morning, afternoon or evening) , preheat the oven to 240C with a Dutch oven in situ. You can use a large lidded casserole pot for this, or even a baking sheet topped with a large oven-proof metal bowl. The aim is to replicate the conditions of a baking oven, creating enough moisture to prevent the crust forming early and limiting the rise of the dough whilst cooking.

Score the dough and then put in the Dutch oven. Add 25ml boiling water to the pot.

Keep it covered and bake for 22 mins, then remove the lid and bake for 21 mins. The bread is baked when internal temperature is 96C.

Leave to cool then enjoy – it keeps well and is delish toasted.

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