24 hour leaven bread

I dropped my camera. My dear old camera. And now it refuses to focus. It was just a compact, but it has been with me a long time, and it certainly took better pics than my phone – as demonstrated with this post.

24 hour leaven bread sm

This is a loaf I made up as an experiment. I wanted to only use my own white wheat leaven, and not any bought yeast. So I made a sponge up with 300g of leaven, 600g water and 400g strong white flour, and left it, covered, for 24 hours.

I then added a few tablespoons of ground linseed, 2t salt, 150g wholemeal flour, 100g rye flour, 200g white flour, and 300g of rye grain that had been boiled and soaked in wine (that’s 300g after the boiling and soaking, not 300g dry) and mixed up a pretty wet dough. I really ought to try and work out the percentages, but I’m not fully apprised of that system yet. Bear with me! Just started a baking course, so hope to get my head around all that soon.

I made two disc or cob loaves, each one with 1100g of dough.

There was some pretty unsightly cracking on baking (220C for 10 mins then turned down for another half hour ish), but on cooling and cutting they have a nice crumb, some good open air holes (a feature desired of sourdoughs etc, if not of more standard loaves) and a reasonable flavour. And the rye grains are great for a nice chewiness, almost a crunch.

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