San Francisco Sourdough

 

400g unbleached, organic strong white flour

100g spelt flour

100g San Francisco levain

305g filtered water @ 27°C

30g olive oil

10g linseed

10g poppy seeds

10g pumpkin seeds

10g sunflower seeds

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You can buy the San Francisco starter from: freshlyfermented.co.uk  Feed regularly twice a day before you bake and then follow the instructions below.  This organic San Francisco sourdough starter comes sourced from starter cultures that have been in use for over a century 

Make the levain the night before you wish to bake - 50g very strong white bread flour and 50g filtered water at 26°C plus 8g of your starter.  Mix well.  Cover with cling film and leave at room temperature overnight.

The next morning pour your water and oil into your bowl and mix in the levain thoroughly.  Add the flour and seeds and mix well.  Leave in a proofer (if you have one) @ 27°C for 30 minutes.  Mix in the salt after this time has elapsed and leave for another 30 minutes.  Leave the dough in the proofer for 4 hours @ 27°C but do 4 stretch and folds every 30 minutes.  At the end of the 4 hours, shape your loaf and place in a well floured banneton for 90 minutes @ 27°C.  Place your cloche in the oven and preheat to 220°C.  Bake for 22 minutes with the lid on and another 22 minutes with the lid off.

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