Almanac Sourdough Loaf
Learn to bake our flagship sourdough loaf using our freshly-milled heritage flour in your own home.
Recipe
Signature Artisan Sourdough
A naturally leavened artisan sourdough made with a blend of Hard Red Sifted Flour, heritage Red Fife Sifted Flour and Khorasan Whole Grain Flour.
- Levain Build
- overnight
- Autolyse
- 30-60 minutes
- Bulk Fermentation
- approximately 4-5 hours
- Preferred Final Proof
- overnight retard
- Same-Day Final Proof
- as required
- Oven Preheat
- 45-60 minutes
- Bake Time
- approximately 40 minutes
- Cooling Time
- at least 90 minutes
Method
Make the Levain
- Combine the starter, flour and water.
- Cover and ferment overnight, until active and well risen.
Autolyse
- Combine the flours and water.
- Mix until no dry flour remains.
- Cover and rest for 30-60 minutes.
Mix
- Add the levain and salt.
- By hand: Mix and stretch and fold for 5-8 minutes.
- Stand mixer: Mix 2-3 minutes on low.
- Mix another 3-5 minutes on medium-low.
- Stop when the dough has good gluten strength.
- Aim for a final dough temperature of 23-24°C (73-75°F).
Bulk Ferment
- Bulk ferment for approximately 4-5 hours, until aerated and noticeably expanded.
- Give 2-3 sets of folds, as required, during the first half of bulk fermentation.
- Allow approximately 30 minutes between folds.
Shape & Proof
- Dust the banneton with a 50:50 mixture of rice flour and wheat flour.
- Pre-shape the dough into a round and rest for 15-20 minutes.
- Shape into a boule or bâtard.
- Place seam-side up in the prepared banneton.
- For best results, refrigerate overnight immediately after shaping.
- For a same-day bake, proof on the bench until the dough is light and aerated.
Dutch Oven
- Preheat the oven and Dutch oven to 500°F (260°C) for 45-60 minutes.
- Turn the loaf onto parchment and score.
- Lower the loaf into the Dutch oven and reduce the oven to 450°F (230°C).
- Bake covered for 20 minutes.
- Remove the lid and bake for approximately 20 minutes more.
Baking Stone or Steel
- Place the stone or steel on the middle rack, or one position lower.
- Place a heavy pan on the lowest rack.
- Preheat to 500°F (260°C) for 45-60 minutes.
- Turn the loaf onto parchment and score.
- Using a peel, gently slide the loaf onto the stone or steel.
- Add 8-12 ice cubes to the preheated steam pan.
- Reduce the oven to 450°F (230°C).
- Bake for approximately 40 minutes.
Check & Cool
- Bake until the crust reaches the desired colour.
- Check for an internal temperature of at least 200°F (93°C).
- Transfer to a cooling rack.
- Cool for at least 90 minutes before slicing.
NOTES
- Adjust the mix-water temperature to achieve a final dough temperature of 23-24°C.
- Fermentation times are guides; follow the condition of the dough.
- Red Fife and Khorasan contribute flavour but have more delicate gluten characteristics than modern bread wheat.
- For a darker, crisper crust, continue baking beyond 200°F/93°C until the desired colour is reached.
SERVING
Allow the loaf to cool before slicing. Serve alongside meals, use for sandwiches, or toast and enjoy simply with butter.
STORAGE
Store cut-side down on a breadboard or in a bread bag for up to 3 days. For longer storage, slice and freeze.
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