2nd go with Medieval Peasant Flour
Hybrid loaf using Lammas Fayre Medieval Peasant flour. (Previous attempt with all LFMP flour tasted good but quite cakey- not nearly as light as that produced by Lechem)
Not enough time for straight sourdough, so 150g 50% hydration white starter/300g strong white/300g LFMP/390g water. 30min autolyse. Added 5g quick yeast, 12g salt dissolved in15g water. Started dough in mixer, finished by hand after adding 100g mixed seeds. 3hrs for first rise, shaped, 10min bench rest, then final shape and into bannetons and into the fridge overnight. Baked straight from fridge, in cloche, at 12 and 13 hours. Looked a little overproofed before going in to oven. Some oven spring, but not the greatest. Flavour still good, despite diluting with modern bread flour, and nice texture.
I guess I need to either do a ‘proper’ sourdough with the same mix of flour (adjusting starter and bread flour amounts) or cut back the yeast ?to 3g if going for a 12 hour cold retard. I’ve got enough flour left to try both ways, and might use the wheat starter with some wholemeal rather than just white bread flour..... I guess the endless possibilities and anticpaction are part of the fun!