Wholemeal, Semolina, and Hemp protein loaf - No Knead Recipe.
- 280g fed sourdough starter
- 230g wholemeal flour
- 180g semolina flour
- 40g hemp protein powder
- 310g water
- 20g salt
Mix fed starter into water in a large mixing bowl until the water is cloudy. Dissolve in the salt.
Separately, combine the wholemeal, semolina, and hemp.
Slowly add the flour mixture to the water and starter mixture, mixing with your hand, wooden spoon, or spatula. Mix until the flour is all hydrated and just combined. Cover the bowl with a damp towel, food cover, or plastic wrap and leave at room temperature for 2 hours.
After 2 hours uncover the bowl, and with damp/wet hands nudge the dough away from the egdes of the bowl.
Perform a stretch-and-fold around all 4 edges of the dough, recover the bowl, and leave for 20 to 30 minutes. Repeat 3 times.
After the 3rd rest, begin to perform coil folds around all 4 edges with 20 minute rest intervals. Perform coil folds 3 to 4 times, or until the dough passes the window pane test.
Dump the dough onto an unfloured, wet surface, preshape, and bench rest for 20 minutes. Then, shape the dough using the drag and pull method. Encourage the dough into a slightly elongated shape.
Lightly grease a loaf pan and dust with semolina flour. Gently place the dough into the loaf pan, and encourage the dough to stretch lengthwise slightly.
Cover the pan with a damp towel, food cover, or plastic wrap. Allow to proof in a warm spot for 3 to 4 hours (or overnight in the fridge).
An hour before baking, preheat the oven to it's maximum temperature (mine goes to 250C). Also place a large dish of water at the bottom of the oven to create steam.
Sprinkle the loaf with sesame seeds if you wish. Score the bread lengthwise just before baking (hot tip, stab the loaf with a wet fork all the way along it's length if you don't have a sharp enough blade. This loaf was made this way).
Avoid the steam of the oven when you open it! Quickly place the loaf tin on a lower rack and close the door. Reduce the temperature to 220C and bake for 20 minutes.
After 20 mins, rotate the loaf pan for even browning and bake for a further 25 minutes, or until the loaf sounds hollow when removed from the pan and tapped on the bottom.
Allow to cool for an hour and a half before slicing to ensure the crumb sets properly.
Sent from my sourdough starter