This week's #sourdough bake is my wholesome country-style loaf. 🌾 Made with organic stoneground wholemeal, unbleached strong white flour and a touch of spelt. 🍞 A 12-hour autolyse brought out the flavour. The result? A beautifully rustic crust and a wonderfully chewy crumb. - ThreadSky

goodfood.kitchen • 11 days ago

This week's #sourdough bake is my wholesome country-style loaf. 🌾 Made with organic stoneground wholemeal, unbleached strong white flour and a touch of spelt. 🍞 A 12-hour autolyse brought out the flavour. The result? A beautifully rustic crust and a wonderfully chewy crumb.

Comments

travelogue.bsky.social•10 days ago

Beautiful sourdough loaf. When you say autolyse for 12 hours, is it the traditional flour and water or do you mean something else? How does the dough feel after that long?

goodfood.kitchen•10 days ago

I meant flour and water - not bread 🫢

goodfood.kitchen•10 days ago

Hi Kate, yes, bread and flour only. In actual fact, it was actually 14 hours autolyse. Then I add salt and starter and a further 30 mins. The dough is quite extensible and smooth. I find it better to work with the mixed flours like spelt, wholegrain etc. The bread tastes superb.

georgethebaker.bsky.social•10 days ago

I've done this and even done a cold ferment overnight to get lots of surface blistering. Bread does appreciate and deliver on the investment you make into it.

Old school Poilane for the win that bread just looks stunning btw

goodfood.kitchen•10 days ago

Thanks, this is one my favourite loaves to make. Agreed on the investment, it really is.

carpenter22.bsky.social•10 days ago

There is a bakery a few towns over that makes everything from sourdough and I am dying to go there and see what they have. Your bread looks incredible.

goodfood.kitchen•10 days ago

Thank you, this particular loaf work well with a hearty soup.