XXX - Little Salkeld Multigrain Sourdough |Trial 2
Baked another batch of Multigrain sourdough using Four Grain Flour Richard (Ruralidle) kindly gave to me. For this batch, I incread Four Grain Flour to 33% (=the proportion to main dough flour. About 27% including levain) and used Dove's Organic Bread flour instead of Waitrose Leckford Estate strong flour. Also I doubled the amount to make two loaves. Dove's flour (12.5%) is lower in protein than Waitrose's Leckford Estate (13.6%), so I did a few extra S & F to make sure gluten development is sufficient enough, but other than those changes everything else stayed the same as the first bake (link). And this is how it turned out.
I was a bit worried if it'd become heavier but the texture was quite similar to the first batch, but with deeper flavour and slightly increased natural sweetness. I really liked the first one but I definitely love this one better. So naturally, the next trial is going to be 50% Four Grain flour.
Watch this space! :)