For a twist on my normal sourdough I’m… well I’m using up some stuff in the cupboard: spelt, barley flour & oatbran:
- 330g water
- 500g flour
- 250g spelt
- 100g barley flour
- 150g strong white bread flour
- 50g oatbran (plus extra for topping)
- 10g salt
- 10g diastatic malt powder
- 300g refreshed starter @ 100% hydration
So usual procedure: autolyse, rise in proofer (at accelerated 30C) with stretches and folds.
After proofing in the fridge overnight it comes out for an hour while the La Cloche heats in the oven at max 230C fan.
Score with lame, into the La Cloche for the usual 30 minutes at 230C fan with the lid on, then 15 minutes with the lid off at 200C fan.
The actual sandwich filling? It’s just some sliced meat, salad and some of our homemade pickles.