Hackney Wild Sourdough

Name: Hackney Wild Sourdough
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1 servings
Cuisine: World
Ingredients: 1 3/13 oz wheat or rye sourdough starter; 1 1/16 oz water; 1 5/12 oz white bread flour; 3/7 oz wholemeal bread flour; 3 oz water; 4 5/12 oz white bread flour; 1 1/16 oz wholemeal bread flour; 7 7/12 oz water; 8 9/14 oz white bread flour; 1 7/12 oz wholemeal bread flour; 2/7 oz fine salt

Cuisine:World

Course:Bread

30m prep 40m cook 1h 10m ready

A wild sourdough bread with a complex, tangy flavor developed through a multi-day fermentation process. The dough is built in stages, resulting in a crusty loaf with an airy crumb.

Nutrition (per serving, estimated)

Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).

Energy

1863 cal

Protein

62.2 g

Carbohydrate

375 g

Fiber

12.3 g

Sugars

1.54 g

Sodium

28.7 mg

Total fat

8.69 g

Saturated fat

1.28 g

Monounsaturated fat

0.75 g

Polyunsaturated fat

3.81 g

Vitamins & minerals

Calcium: 94.2 mg
Iron: 22.7 mg
Magnesium: 156 mg
Phosphorus: 552 mg
Potassium: 556 mg
Zinc: 4.84 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

1 3/13 oz wheat or rye sourdough starter
1 1/16 oz water
1 5/12 oz white bread flour
3/7 oz wholemeal bread flour
3 oz water
4 5/12 oz white bread flour
1 1/16 oz wholemeal bread flour
7 7/12 oz water
8 9/14 oz white bread flour
1 7/12 oz wholemeal bread flour
2/7 oz fine salt

Let's Cook

Step 1.

Mix the pre-ferment ingredients (35g wheat or rye sourdough starter, 30g water, 40g white bread flour, 12g wholemeal bread flour) together thoroughly in a bowl. Cover the bowl and refrigerate for 6 hours.
Step 2.

After 6 hours, add the first-stage dough ingredients (85g water, 125g white bread flour, 30g wholemeal bread flour) to the pre-ferment and mix thoroughly. Cover and refrigerate for 2 days, or until the mixture is active and bubbling.
Step 3.

After 2 days, add all final dough ingredients except the salt (215g water, 245g white bread flour, 45g wholemeal bread flour) to the first-stage dough and mix thoroughly. Cover and let rest at room temperature for 30 minutes.
Step 4.

Add 8g salt to the dough and knead for a few minutes until fully incorporated. Cover the dough and leave at room temperature for 2½ hours, giving it a single fold (gently stretch and fold the dough over itself) every 30 minutes.
Step 5.

Shape the dough into a round or oval to fit a large proving basket. Generously flour the dough and the basket, then place the dough seam-side up in the basket. Cover and refrigerate for 12 hours (typically overnight) for the final proof.
Step 6.

Preheat the oven to 250°C (230°C fan)/480°F/gas 9+ (or as high as it will go) with a baking stone or inverted baking sheet inside. Turn the proofed dough out onto a well-floured peel, slash the top with a sharp knife or lame, and slide it onto the hot baking stone. Bake for 40 minutes, turning the loaf around after 20 minutes for even browning. Let cool completely on a wire rack before slicing.