- Yield: 2 large boules
- 225 g leaven
- 750 g water for the dough
- 500 g malted flour
- 500 g strong white flour
- 20 g sea salt
- 120 g dried muesli porridge
- 200–250 g water You may need to adjust the water to muesli ratio as different brands will take varying amounts water.
- 200 g malted barley flakes to roll the loaves in
How to Make It
- As this dough contains both malt and porridge it can be challenging for beginners. Running your hands under very cold water and drying them before you shape can make handling the dough more manageable.
- The important thing to understand here is that the simple sugars made available to the microbes accelerate the rate of fermentation, so you will need to shorten the timings to accommodate this or you will end up with a sticky mess, especially if the weather is warm. I can’t give exact timings for shortening the process, as this depends on the ambient temperature of your kitchen, but, as a rough guide, at the School we cut about an hour off the autolyse when using the ambient method and about 30 minutes off the bulk fermentation when using the retarded method.