Almanac Sourdough Loaf
Learn to bake our flagship sourdough loaf using our freshly-milled heritage flour in your own home.
Recipe
Signature Artisan Sourdough
A naturally leavened artisan sourdough made with a blend of Hard Red Sifted Flour, heritage Red Fife Sifted Flour and Khorasan Whole Grain Flour.
- Levain Build
- overnight
- Autolyse
- 30-60 minutes
- Bulk Fermentation
- approximately 4-5 hours
- Preferred Final Proof
- overnight retard
- Same-Day Final Proof
- as required
- Oven Preheat
- 45-60 minutes
- Bake Time
- approximately 40 minutes
- Cooling Time
- at least 90 minutes
Method
Make the Levain
- Combine the starter, flour and water.
- Cover and ferment overnight, until active and well risen.
Autolyse
- Combine the flours and water.
- Mix until no dry flour remains.
- Cover and rest for 30-60 minutes.
Mix
- Add the levain and salt.
- By hand: Mix and stretch and fold for 5-8 minutes.
- Stand mixer: Mix 2-3 minutes on low.
- Mix another 3-5 minutes on medium-low.
- Stop when the dough has good gluten strength.
- Aim for a final dough temperature of 23-24°C (73-75°F).
Bulk Ferment
- Bulk ferment for approximately 4-5 hours, until aerated and noticeably expanded.
- Give 2-3 sets of folds, as required, during the first half of bulk fermentation.
- Allow approximately 30 minutes between folds.
Shape & Proof
- Dust the banneton with a 50:50 mixture of rice flour and wheat flour.
- Pre-shape the dough into a round and rest for 15-20 minutes.
- Shape into a boule or bâtard.
- Place seam-side up in the prepared banneton.
- For best results, refrigerate overnight immediately after shaping.
- For a same-day bake, proof on the bench until the dough is light and aerated.
Dutch Oven
- Preheat the oven and Dutch oven to 500°F (260°C) for 45-60 minutes.
- Turn the loaf onto parchment and score.
- Lower the loaf into the Dutch oven and reduce the oven to 450°F (230°C).
- Bake covered for 20 minutes.
- Remove the lid and bake for approximately 20 minutes more.
Baking Stone or Steel
- Place the stone or steel on the middle rack, or one position lower.
- Place a heavy pan on the lowest rack.
- Preheat to 500°F (260°C) for 45-60 minutes.
- Turn the loaf onto parchment and score.
- Using a peel, gently slide the loaf onto the stone or steel.
- Add 8-12 ice cubes to the preheated steam pan.
- Reduce the oven to 450°F (230°C).
- Bake for approximately 40 minutes.
Check & Cool
- Bake until the crust reaches the desired colour.
- Check for an internal temperature of at least 200°F (93°C).
- Transfer to a cooling rack.
- Cool for at least 90 minutes before slicing.
Notes
- Adjust the mix-water temperature to achieve a final dough temperature of 23-24°C.
- Fermentation times are guides; follow the condition of the dough.
- Red Fife and Khorasan contribute flavour but have more delicate gluten characteristics than modern bread wheat.
- For a darker, crisper crust, continue baking beyond 200°F/93°C until the desired colour is reached.
Serving
Allow the loaf to cool before slicing. Serve alongside meals, use for sandwiches, or toast and enjoy simply with butter.
Storage
Store cut-side down on a breadboard or in a bread bag for up to 3 days. For longer storage, slice and freeze.
More recipes
Einkorn Zucchini Bread
Zucchini bread is totally underrated. My kids now eat so much zucchini it brings me great joy every time they ask for a slice.
Honey Oat Spelt Sourdough
This soft, naturally leavened tin loaf combines fresh-milled whole-grain spelt with honey, old-fashioned rolled oats, whole milk and butter.