Another one of Nina’s. I’m not really sure about including it because I think it’s disgusting. Packed with vegetable oil and golden syrup – you could survive a week of Scandinavian winter on a single slice. But my partner Sue loves it, and Gert the Dutch chef I used to bake for loves it and Gert’s customers love it and most of my customers love it so what do I know?
*% of Final Starter weight
Mix the starter 24 hours before mixing the dough.
*% of Soaker weight
Make a soaker by stirring the boiling water into the other ingredients and letting the mix stand overnight.
Because of the high proportion of wheat flour in the formula, treat this as you would a wheat dough. That is, mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye.
Slash and bake for about 50 minutes.
Cool on a wire rack
Don’t say I didn’t warn you. Everyone will love it so much you’ll have to bake it again.
The PArtisan Baker 