Honest Brown

The easiest way to make heritage wheat part of a healthy diet.

MAKES: 1 large or two small loaves

INGREDIENTS:

• 420g brown flour* (3 cups) *For brown flour mix half heritage wholemeal with half organic white flour.
• 125g starter (½ cup)
• 260g water (1 & 1/8 cup)
• 9g salt (1½ tsp)

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS 

1. Measure the flour and salt into a bowl and give them a stir.
   • 420g brown flour* (3 cups)
   • 9g salt (1½ tsp)
2. Measure warm water (40°C – 104F) and weigh it precisely.
   • 260g water (1 & 1/8 cup)
3. Dissolve barley malt in the water.
4. Add the water mixture to the flour mix.
5. Take the starter out of the fridge and weigh the required amount.
   • 125g starter (½ cup)
6. Add the starter to the ingredients in the bowl and mix everything well.
7. Rock and roll the dough until it becomes smooth.
8. Check the temperature of the dough using a food probe thermometer. Ideally, it should be between 27°C – 80°F and 30°C – 86°F.
9. Set the dough aside to rest for about ten minutes while washing hands, feeding the starter, and cleaning up.
10. Do another round of five rock and rolls, chafe the dough, and place it in a bowl.
11. Cover the bowl with a plate or plastic bag and put it on the highest shelf of the fridge. Aim for a final dough temperature of 10°C – 50°F.

STEP 2: REFRIGERATING AND ROCK & ROLLING 

1. After a minimum of 24 hours (ideally 36 hours), remove the dough from the fridge and take it out of the bowl.
2. Measure the dough temperature, which should be around 10°C – 50°F.
3. If using a banneton, sprinkle it with rice flour. Roll the dough up and shape it, ensuring it is smooth and tight.
4. Cover the dough with rice flour and place it in an oiled tin or a banneton (upside down) sprinkled with rice flour.
5. Place the dough inside a plastic bag and return it to the fridge.

STEP 3: BAKING 

1. Preheat the oven for 11 minutes at 240°C / 464°F (or as hot as possible).
2. After 12-14 hours, take the risen dough out of the fridge and check if it is ready for baking.
3. If the dough has risen by at least a third of its original size and feels soft and puffy, it is ready for baking.
4. If the dough was rising in a banneton or bowl, turn it onto a baking tray. The dough should be soft and airy.
5. Decorate and score the dough as desired.
6. Place the dough in the hot oven.
7. Bake for the appropriate time depending on the dough size and weight.
   • 800g / 1lb 12oz dough weight: 30-35 minutes total.
8. Halfway through the bake, reduce the oven temperature to around 210°C / 410°F and rotate the loaves for even browning.
9. To check if the bread is baked, look for an even browning, test the crispness of the crust, and tap the bottom to see if it sounds hollow.
10. Once baked, place the bread on a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.

TIP:

• If you want to make enough mix for three large loaves, just treble the given quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.