Yes, I've been baking regularly still, usually twice a week at least. Just been a bit lazy in posting the result lately. :p
My first trial with Four Grain Blend flour Richard (Ruralidle) kindly got for me from Little Salkeld Watermill, Cumbria, in Lake District.
As Richard advised, I mixed it with my regular bread flour at 25 : 75 ratio and at 67% hydration and kept the method very simple and basic to get to know this flour. In the end, I added a bit more water because it felt a tiny bit stiffer than my regular basic sourdough, so the final hydration became about 70%, which is exactly the same as my regular dough. I think it’s probably due to the higher gluten level of the flour I used (Waitrose Leckford Estate Strong flour. 13.6% protein), compared to Richard’s regular flour, Untreated Organic White from Shipton Mills with 11.3% protein.
I baked in the late evening and left it on a worktop overnight, and sliced it first thing in the morning for my breakfast and sandwich for my husband. The first thing I noticed was how moist the crumb was. It reminded me of a few loaves I baked a few years ago which included some oats flakes. And the loaf kept its moistness very well for whole three days until we consumed it all. So it’s definitely a bread that keeps well. Also it had subtle but very pleasant nutty flavour. It was lovely as it is, but even better when toasted, too. I think I’ll increase the proportion of Four Grain flour a bit next time, probably to 30% or so.
Thank you, Richard, for introducing this lovely flour to me (and paying for it, too! ). You’re absolutely right. It makes a really good loaf!
Multigrain Sourdough with 25% Little Salkeld Four Grain Blend Flour
Levain – 120g (70% hydration) = fed with 70g strong flour + 50g water
Four Grain Blend flour 75g
Strong Flour 225g
1) Feed the starter 8 – 16 hrs before use.
2) When the levain is ready, mix flour and water and leave for 30 min to autolyse.
3) Sprinkle salt and stretch and fold in a bowl until the salt is well distributed.
4) Rest 40 minutes.
5) Repeat 2-3 x S&F in bowl at 40-45min intervals.
6) Put the dough in a lightly-oiled bowl and cold retard in the fridge for 16-18 hrs.
7) Take it out of the fridge and leave at room temperature for 1 – 1 1/2 hr.
8) Pre-shape, shape and put in a banetton.
9) Final proof…..until it’s ready to bake. (finger-poking test!)
10) Heat the oven at 240C with a covered casserole (I use an oval Pyrex casserole with a lid).
11) Bake for 20 min with the lid on.
12) Remove the lid, lower the temperature to 210C and bake for another 20 – 25 min.