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Northumberland mash up

I created this delicious loaf when I was experimenting with all the wonderful flour from Gilchesters - an organic farmer and miller in the north of England.
Making a pre dough gives wonderful flavour and texture - not that this flour actually needs it. The flour is beautifully milled, strong, and delicious but the pre-dough enhances all of that.
Fantasic as a breakfast toast or for sandwiches, you can of course bake this in tins if you prefer to.
Servings:0
Author:Jane Mason

Equipment

  • tins, bowls, spoons, scale

Ingredients

  • 420 g Water - straight from the tap
  • 150 g Gilchesters strong white flour
  • 30 g Gilchesters semolina flour
  • 500 g Gilchesters whole spelt flour
  • 3.5 g Instant yeast or 7 g dry yeast or 14 g fresh yeast
  • 14 g Salt

Instructions

  • Day 1
  • Mix together 120 g water with the strong white flour and the semolina. Add a few grains of instant or dry yeast or a small crumb of fresh yeast. Mix well for and then cover with cling film and leave it overnight on the counter.
  • Day 2
  • In a big mixing bowl, measure in the remaining 300 g of water and add the yeast. Let it sit for 15 minutes to dissolve the yeast and then add the mixture from the day before as well as the whole spelt flour and the salt. Knead well for 10 minutes and then cover and let rise for 2 hours.
  • Once the dough has rested, pull it out gently on to a non floured surface. Shape it into a tight ball. Place it in a large proofing basket or two smaller ones. Cover and let it rest for 1 hour.
  • Preheat the oven to 200 degrees C.
  • Turn the dough out onto a baking tray lined with non stick parchment paper. Flour the top of the loaf and pop it in the oven.
  • Bake for 45 minutes and then tap the bottom of the loaf. If it sounds hollow it is done.
  • Let cool completely before you cut into it. YUM!