This bread was made using 100% Three Malt Brown Flour (a flour made with combination of wheat, rye and barley, with added sunflower and pumpkin seeds). It's truly a great flour to work with, producing a fantastic bake!

You may notice that the dough will take considerably longer to proof. Be patient and extend the bulk fermentation as required. The dough may also feel less elastic, indicating that you may not need extensive shaping.

If you’d like to try the double leaf scoring pattern, check out the video on our YouTube channel.

Ingredients

Yields 2 loaves

160g active starter/levain

800g Shipton Mill 3 Malts & Sunflower Organic Brown Flour

610g water (+10g)

16g salt

Steps

STEP 1 | Autolyse

In a large bowl, combine the flour with 610g water and knead until there is no dry flour left. Cover the bowl and let the dough rest at room temperature for 1 hour.

STEP 2 | Add starter/levain

Add 160g active starter/levain and knead until fully incorporated. Cover the bowl and let the dough rest for 30 min.

STEP 3 | Add salt

Add 16g salt and 10g water and knead for a few minutes until the dough is smooth and supple. Cover the bowl and let the dough rest for 30 min.

STEP 4 | Bulk fermentation

Perform one stretch and fold, rest the dough for 30 min, then perform four sets of coil folds, each 30 min apart.

Once you complete the last coil fold, cover the bowl and wait until the dough increases in volume by about 80-90%.

STEP 5 | Pre-shape

Transfer the dough onto a work surface, cut it in half with a bench scraper and pre-shape each part into a round. Cover with a towel and let the dough rest for 30 min.

STEP 6 | Shape & cold proof

After the 30-minute bench rest, shape the dough and transfer to the proofing baskets. Cover with a towel and let the dough rest for about 12 hours in the fridge.

STEP 7 | Score & bake

The next morning, score the dough, transfer to your baking dish, cover with the lid and place in the oven.

Bake for 25 minutes at 250°C/480°F, then remove the lid and bake for an additional 15 minutes at 230°C/450°F.

Once baked, repeat with the second loaf.

Happy baking!

If you require more detailed recipe instructions, refer to our Beginner’s Sourdough Recipe.

And if you haven’t baked sourdough bread before, or need more guidance, check our New To Sourdough Baking section, where you can find details such as how to make your starter from scratch or the tools required to bake your first loaf of bread (including some of the tools we personally recommend).

What’s Next?

Try out our custom-built Baker’s Percentage Calculator. The intuitive design and instant results will allow you to easily work out grams or percentages for your sourdough bread recipe. Get access to the calculator or read more about it.

We highly recommend keeping a record of your process, timings, ingredients and techniques. Our Sourdough Fever Record Keeping PDFs will help you do all that and more. This 4-page PDF includes a record-keeping page, a basic sourdough recipe with instructions, and troubleshooting notes. You can download and print it at home. Click the photo below to find out more!

And if you want to make your sourdough bread look extra special, check our NEW Sourdough Fever Stencils!