Following the success of my earlier porridge bread, I had some flower petal muesli that I thought would add another dimension to a sourdough.  Furthermore, my wife had got me for some wholemeal flour that had been milled locally at Avoncroft Museum, which was really exciting.  It was very fine compared to my other wholemeals and I have wrote an article on it that links back to this post.  It seemed like a great opportunity to bring these together in a slow dough sourdough bread.  Generally, this recipe follows the excellent Oat Porridge Sourdough by Maurizio Leo.

 

Ingredients

Leaven
50g Starter
100g White strong flour
100g Wholemeal flour
200ml Water

Muesli
250g Flower Petal Muesli
500ml Water
Pinch of salt

Main Dough
500g White strong flour
500g Locally milled wholemeal flower
700ml Water @ 28ºC
150g Leaven
25g Salt & 25ml Water

Sourdough Muesli Bread

Method

Unusually, this leaven is made the same day as the main dough, normally it would be night before, but I was following Maurzio’s recipe, so I kept it the same.

The leaven was mixed and left out in the kitchen for about 5hrs.

The muesli was then boiled up for about 7-10min so it’s creamy porridge like in texture.  It was left to cool outside, covered to avoid it drying out.  This is done an hour before the main dough is mixed.

The main dough was mixed and left for 1hr before adding the salt.  It was then left for another 30min.  After this, the muesli is added and using hands, mushed into the dough before stretching the dough over itself.  Initially, it was quite lumpy, but it soften into the dough.  The dough is then left for 30min before stretching and turning again.  This is done 8 times in total before the dough is left for 3hrs.

After the bulk fermentation, the dough is divided into two loaves, shaped and dropped into proofing baskets.  At this point, they were left for another hour before placing in the fridge overnight.

 

In the morning, the oven and dutch oven were heated to 230ºC (fan) with one of the baskets left at room temperature.  The dough was then turned out and scored before cooking.  10min at 230ºC, 10min at 210ºC covered, then 12min uncovered and then rotated to be baked for another 10-12min.

 

 

Results

This makes an incredible loaf.  It has a good crunchy crust, not too sharp and a soft chewy interior.  The taste is superb, distinctly sourdough with the creaminess of oats and the odd bit of fruit sweetening the deal.  Truly delicious!

Sourdough Museli Bread

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