Mixed flour sourdough

Recipe based on Elaine Boddy's Mixed Flours loaf from The Sourdough Bible (page 97).

I had a small quantity of rye flour to use up, the spelt and baker's flour per the recipe and the atta for the suggested whole wheat flour. The recipe called for dark rye, mine was the light kind - it still baked nicely and tastes pretty good!

Made 2 loaves. 

700g water

600g baker's flour (Wallaby)

300g chakki atta (Gingin Flour Mill)

120g rye flour

80g whole spelt flour

0.5 tsp diastatic malt

100g starter (100% atta)

1.5 tsp salt

Autolyse flours, malt and water for 30 minutes. 

Add starter and salt. Mixed 15 minutes in Bear dough mixer. Rest 2 hours. Stretch and fold x 2 sets. Bulk ferment total 6.5 hours @ 24°C.

Shaped to fit 25cm oval bannetons and overnight proof in the fridge.

Baked from cold, both inside a pair of large Ikea roasting pans, using one as a lid for 45 minutes @ 220°C, then lid off for another 15 minutes until the internal temperature was 96°C.