The Stirchley Loaf

Let's Cook

1. Step 1.

   In a large bowl (big enough for 1 kg of dough), combine 150 g white bread flour, 150 g water, and 3 g fresh yeast. Mix until smooth, cover, and leave at room temperature for 8–24 hours (typically overnight) until the sponge is actively bubbling.

2. Step 2.

   Add 215 g water to the sponge and begin mixing. Then add 280 g wholemeal bread flour, 130 g white bread flour, 65 g grated potato, and 10 g salt. Mix until the dough has a uniform texture.

3. Step 3.

   Knead the dough until smooth and stretchy, about 10–12 minutes of active kneading (or up to 1 hour using the fold-and-rest method). Cover and let prove for about 3 hours until approximately doubled in volume.

4. Step 4.

   Grease a baking sheet with butter or oil. Shape the dough into 1 large or 2 small loaves and place seam-side down on the sheet. Cover and let rise at room temperature for 1–2 hours (1 hour in summer, 2 hours in winter) until fully risen.

5. Step 5.

   While the dough is rising, preheat the oven to 230°C (210°C fan)/450°F/gas 8.

6. Step 6.

   When the dough is fully risen, dust generously with wholemeal flour. Slash the top with a long cut down the centre or a decorative pattern. Immediately place the baking sheet in the oven and bake for 35–45 minutes until the loaf is nicely browned and cooked through.