 |
| I love this loaf |
We do love white sourdough in our house, but there’s only so much white flour stuff you can (should) eat. I like the Mill loaf but that’s not sourdoughy enough for us. What I wanted was something very similar to the bread I get in Italy that’s not white, not wholemeal but suitably tangy and ‘paysan’ as we call it.
I think this loaf is it, although the more I make it the more I’ve realised that it really improves from a very long proving time, it doesn’t like being too cold and the dough should be fairly wet and sticky, so you need to be brave whilst kneading and use oil and not add any more flour. There can be a dramatic difference – better crumb, better flavour – between a loaf that’s been proved over ‘just’ 12 hours and one that’s had 24hrs plus. If the prove is too (relatively speaking) short, the bread becomes a bit too ‘wholesome’. It’s a difficult bread in that respect, to get right.
This is what you do to make two loaves.
You take
400g white leaven
666g cold water (number of the beast, hence the name)
500g white flour
500g wholemeal/other flour
3tsp salt (I’m experimenting with cutting this down).
Pane Amore e Cha Cha Cha 
I'm going to try this next, thank you! I've been mainly making the Mill loaf but I made the white last time and it was fantastic. I'm with you on not wanting to make white bread all the time so I shall give this a go.
Let me know how you get on Gail. Don't be afraid to prove it for longer, makes for a much nicer loaf!
Well I proved one overnight and the next for 36 hours and they were both tasty, although nowhere near as holey as yours, but I will make it again.
Was the dough quite wet? I've changed the copy slightly above to say this. Was there a difference between the overnight and 36hr loaf?
It wasn't hugely wet but it had some nice big bubbles in it before I baked it off. If anything the first loaf was better than the second, I let that prove at room temperature for about an hour before I put it in the fridge. The second one had some big bubbles in it but it seemed to deflate when I slashed it and didn't perk back up so much in the oven. Will keep experimenting…
Gail I made it again today using 666 (number of the beast pmsl)ml of water. Try that next time.
Thanks, the second batch was more successful and the second loaf which I'd left in the fridge for 2 days was the best. I think upping the water content is probably a good idea, I think my leaven is probably a bit under-hydrated from being in the fridge.
Annalisa this looks lovely. What hydration is the leaven at. Dan uses 80% but I usually keep mine at 100%. I was looking for an adaptation of the mill loaf with a higher hydration and bit more sourness so this looks like it would fill that gap.
Oh yikes. I’m not sure I know! It’s 333g of water to 500g of flour?? Sorry to be so crap.