Grain & Honey Sourdough


464 g Grains
46 g Honey
464 g Water at 25°C
491 g Laucke Euro T55 Flour
210 g Laucke Wholemeal Flour
2 g Dried yeast
645 g Water at 25°C
1,713 g Laucke Euro T55 Flour
190 g Laucke Rye Wholemeal T180 Flour
1,332 g Biga
951 g Water
42 g Salt
6 g Dried Yeast
951 g Soaked Grain


  1. DAY 1: Soak Grains:

    Soak grains by weighing grains, honey, then water, into a clean appropriately sized container or bucket, and giving a light mix/stir by hand for 30 seconds.

  2. Affix lid, and place immediately into a retarder set at 10°C for 18 hours.

  3. Prepare Biga:

    Weigh water, flour, wholemeal and yeast into a clean planetary mixer bowl, and mix on 1st speed with dough hook for 3 minutes, or until amalgamated, scraping down bowl where required.

  4. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  5. Affix lid, and leave in ambient temperature of 25°C for 1 hour before placing in a retarder set at 10°C for 17 hours.

  6. DAY 2: Create Dough:

    Determine Water Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.  Water temperature approximately 18°C.

  7. Weigh Ingredients:

    Weigh tempered water and soaked grain into the Biga, and pour into spiral mixer, then add flour, rye meal and dried yeast.

  8. Delay the addition of salt until final minutes of mixing.

  9. Mixing Time Guide:

    Mix for 2 minutes on low speed. Scrape down the bowl and reconfigure dough.

  10. Mix for another 2 minutes high speed.

  11. Mix for another 2 minutes high speed.

  12. Mix for a further 2 minutes on low speed.

  13. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid, and bulk proof for 45 minutes in ambient temperature of 25°C.

  14. Affix lid and proof for a further 45 minutes.

  15. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts.

  16. Intermediate shape loaves into rounds, and place on boards lightly dusted with fine semolina.

  17. Cover with cloth, and intermediate proof for 30 minutes.

  18. Final Shape and Proof:

    Shape loaves as desired, brush tops and sides with egg (gently whisked with a pinch of salt) and roll in rolled oats and place seam up into cloth lined baskets, or seam down in tins, or on boards as free form loaves, using cloth (or french couche) pleated, and dusted with semolina, as support between each loaf.

  19. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 45 mins, or until fully proofed; or placed in proofer set at 30°C with low humidity for 30 minutes, or until fully proofed. N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way. 

  20. Cut, Load and Bake:

    Roll/transfer free form loaves onto a peel and place tin loaves near oven ready to be cut and loaded.

  21. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  22. Load loaves immediately into preheated oven, and bake directly on stone or ceramic tile floor where possible, and steam for 3-5 seconds.

  23. Bake at 220°C for 30 minutes (tins), or 25 minutes (Bloomers). Damper/vent may be opened for the final 5 minutes of baking for tin loaves to bake out with minimal further colouring.

  • Specialty Breads
  • Bake: 30 minutes (tins) or 25 minutes (bloomers)


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