After he baked his Wheat Beer & Red Onion for customers when he did a course with me I appropriated it straight into the repertoire. And as he had seemed pretty pleased with his wholemeal & honey recipe I thought that might be worth stealing too. The problem of course being – yeast. I mean, I’ve been clean now for at least six years, even stopped going to YA meetings.
He very kindly posted the recipe on his blog, Bakers Row, http://blog.bakers-row.com/2012/05/65-honey-wholemeal/ – his bread is based on a complicated biga and soaker arrangement. I just took the total proportions and reworked it as a straight sourdough but substituting buttermilk for milk.
Overnight fermentation in the fridge. 3.5 hours prove. Glazed with water/honey mix before slashing and halfway through bake.
Very impressive and very beautiful.