Using an overnight sponge, or starter, in any bread recipe increases its flavour. When you have successfully made your first loaves you are ready to try this. The time the yeast spends working away on the flour overnight really does improve the end result. Bread making is a very natural process and this is a very traditional way to have great flavoured bread. Many people feel that wholemeal flour, literally the whole of the wheat grain, gives a much fuller flavour. This recipe uses a higher percentage of white flour to give a lighter loaf than the traditional full wholemeal. If you prefer to alter the balance between the wholemeal flour and white then do experiment. What do you need to be aware off is the water content. Brown or wholemeal flour may not absorb the same amount of water as strong white bread making flour. Bread making is a very personal thing and you should always treat each recipe as simply a starting point your particular bread making journey.
For the Overnight Sponge You Need
- 300 gm strong white bread flour.
- 150 gm brown or wholemeal flour.
- 50 gm organic Rye flour
- one tablespoon of dried yeast.
- 400 gm warm water.
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- Mix the sponge or starter mixture loosely in a large mixing bowl until all combined.
- There is no need to form a full dough at this point.
- Cover the bowl tightly with cling film and leave overnight in a warm place to ferment.
The Following Day You Will Need
- All your starter mixture from the day before.
- 250 g strong white bread flour.
- 250 g of wholemeal brown flour.
- 200 g of warm water. (Approximate)
- 5 g of salt.
- 15 g of bread fat is optional.
- Mix all your ingredients well using your preferred method until you have formed a smooth dough.
- Shape the dough into one large loaf or two small round cobs and mould well.
- Put the loaf into a baking tin, or the two cobs onto a baking tray.
- Cover with a damp cloth and place in your favourite warm proving cupboard to double in size.
- Heat your oven to at least 240°C460°F.
- Put a shallow tray of boiling water in the bottom of the oven.
- Bake loaves turning halfway through. The large loaf should only take around 30 minutes, the cobs much less.
- Remove and cool on a rack.
Some people like to dress of the top of brown or wholemeal loaves with porridge oats. If you wish to do so, water the top of the loaves immediately after moulding and roll in porridge oats.
David Smith - Before I retired I was the CEO of the UK's trade Association which represents Artisan or Master Bakers. Previously I ran my own bakery and ...
