These half-and-half loaves have great flavour from the wholegrain, and a lighter texture because of the strong bread flour. I use Kialla organic stoneground wholegrain, which has an excellent taste and gives that dark caramel colour.
My oven is still only going at half strength (two weeks until we get a whole new kitchen!) so these loaves were baked in a cast iron pot with the oven turned all the way up throughout. In a fully functional oven, the temperature would need to be turned down after the lid is removed or the loaf would be too dark.
This recipe uses a starter with 150% hydration, and a lot of liquid in the dough, so the dough is quite wet. With that in mind, I only use stretch/fold kneads and go straight from the mixing bowl into the bannetons after the bulk ferment.
50/50 wholegrain sourdough – makes two boules
- 400g wholegrain flour
- 400g strong bread flour
- 560ml warm water
- 300g rye starter @ 150% hydration
- 17g salt
- Combine the ingredients in a large mixing bowl. Make sure that the salt does not come into direct contact with the starter.
- Bulk ferment the dough for four hours, with a stretch/fold every half an hour for the first two hours.
- With a wet hand, lift the dough out of the bowl onto a bench lightly dusted with flour. Divide and shape into two boules, and place into well floured bannetons.
- Proof for two to three hours at room temperature until risen. Preheat oven to max with a lidded cast iron pot (Dutch oven) on the middle shelf.
- Bake at max for 30 minutes with the lid on, then reduce the temperature to 230˚C and remove the lid. Bake for a further 15 minutes.
- Remove to a wire rack and cool for two hours before slicing. Repeat with the remaining loaf.