Recipe primarily based on Elaine Boddy’s Combined Flours loaf from The Sourdough Bible (web page 97).

I had a small amount of rye flour to make use of up, the spelt and baker’s flour per the recipe and the atta for the prompt complete wheat flour. The recipe referred to as for darkish rye, mine was the sunshine form – it nonetheless baked properly and tastes fairly good!

Made 2 loaves. 

700g water

600g baker’s flour (Wallaby)

300g chakki atta (Gingin Flour Mill)

120g rye flour

80g complete spelt flour

0.5 tsp diastatic malt

100g starter (100% atta)

1.5 tsp salt

Autolyse flours, malt and water for half-hour. 

Add starter and salt. Combined quarter-hour in Bear dough mixer. Relaxation 2 hours. Stretch and fold x 2 units. Bulk ferment complete 6.5 hours @ 24°C.

Formed to suit 25cm oval bannetons and in a single day proof within the fridge.

Baked from chilly, each inside a pair of enormous Ikea roasting pans, utilizing one as a lid for 45 minutes @ 220°C, then lid off for one more quarter-hour till the inner temperature was 96°C.