Mongrel Bread

A two kilo loaf makes me feel secure. It’s the proper size for a loaf – or a good starting point anyway.

This is a mongrel bread because of circumstances. I’ve been very sloppy of late milling and sieving flour but I thought my tub of wholemeal pretty well stocked.

So I set out to make my Classic Sourdough which is 50% bread flour, 50% wholemeal. For this I needed 576g of each. No problem with my reserves of Shipton’s No 4 but my wholemeal stash was a bit sad – probably less than 200g. Added it to the bowl and started to work towards the goal of 576g. A shovel full of bran followed by the remains of my home-milled flour + a heap of spelt. The only thing to hand that didn’t go in was rye. Anyway we made the total, adjusted the hydration and away we went.

Spent the rest of the morning milling flour and restocking my bins …