Purple Wheat and Rye Sourdough by Patrick Ryan
| Makes: 2 loaves | Chef: Patrick Ryan | Type: Breads | Machine: Mixer | Total time (min.): 95 plus 8 hours proving |
This sourdough combines three different types of flour to produce a loaf packed full of flavour. The use of freshly milled flour really brings this loaf to life. To mill the flour, Patrick uses the Kenwood grinder/mill attachment.
Ingredients
- 125g freshly milled purple wheat (any whole grain can be used if purple wheat is not available)
- 25g rye flour
- 350g strong white flour
- 200g sourdough starter (starter should refreshed 8 hours in advance of making the final dough)
- 10g salt
- 320g water
Tools
- Titanium Chef Baker White
- Grain Mill Attachment
Method
- To start process of making this dough starts with an autolyse.
- Combine all the flours together and add all the water. Mix together and leave to sit for 45 minutes. The autolyse process is all about conditioning the flour and allowing it time to hydrate fully before adding the salt and remaining ingredients.
- Add the sourdough starter to the flour and water mix. Using a mixer, knead for 5 to 6 minutes.
- Transfer the dough to a clean oiled bowl, cover and allow to prove for 4 hours at room temperature.
- On a lightly floured work surface, knock the dough back.
- Divide the dough into two. Shape to a round and leave to rest for 10 minutes.
- These loaves will be baked in two 1lb loaf tins.
- Shape each loaf and place them into the prepared loaf tins seem side-facing down. Allow the dough to prove for a further 2 1/2 to 3 hours
- Bake in a preheated oven at 220c for 35 minutes.
- Remove from the oven and allow to cool. Enjoy!
Related
