This recipe uses 60% stoneground flour and 40% bakers flour. Stoneground flour is created by grounding the whole wheat grain using a stone mill. The process is slower and prevents the grain from being exposed to high temperatures allowing more of the nutrients to be retained. The endosperm, bran and germ are in their natural, original proportions, allowing for higher and efficient nutrient absorption.
Baker’s flour rather than all-purpose flour should be used for the other 40% because of its higher protein content. A protein level of 12-14% is required for high-quality bread. All-purpose flour only has a protein level of 10-12%.
To create this bread you first create a sourdough using a starter. If you don’t have a starter you can create one using this page. Essentially the sourdough stage is a method to increase your starter from its original amount to the amount needed to successfully leaven your bread dough. Additionally there needs to be enough sourdough created to allow you to remove the amount added as starter – effectively cycling your starter as well as making bread.
The final stage in making your sourdough bread is the bread dough itself. The bread dough is the final dough which will be proved, baked and eaten with relish and gusto.
| Unit size | 1200g (42.329oz) |
| Number of loaves | 2 |
| Total flour | 1377g (48.572oz) |
Temperature
Our recipes assume a consistent dough temperature of 20°C (68°F), for the home baker this is a challenge but remember that you can use warm water to increase the dough temperature if the weather is colder.
Sourdough – Ingredients
| Ingredients | Measurements |
| Stoneground flour | 248g (8.743oz) |
| Bakers flour | 165g (5.829oz) |
| Starter | 103g (3.643oz) |
| Water | 248g (8.743oz) |
| Diastatic malt | 1g (Pinch) |
| *662g (23.351oz) |
*Starters weight not included in total
| Fermentation Time | 15 hours |
| Required Dough Temperature | 20°C (68°F) |
For detailed instructions go to this link:
How to make a sourdough.
The sourdough created in this stage will be 103g more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.
Bread Dough – Ingredients
| Ingredients | Measurements |
| Stoneground flour | 578g (20.4oz) |
| Bakers flour | 386g (13.6oz) |
| Sourdough | 662g (23.351oz) |
| Water | 744g (26.229oz) |
| Diastatic malt | 2g (2 pinches) |
| Salt | 28g (0.971oz) |
| 2400g (84.636oz) |
| Dough to Oven Time | 14 hours 30 mins |
| Bulk Fermentation Time | 2 Hours |
| Intermediate Proof Time | 30 Mins |
| Retardation Time | 10 Hours |
| Final Proof Time | 2 Hours |
| Baking Time | Preheat oven and bake at 220°C (428°F) for 30 mins. |
For detailed instructions go to this link:
How to make a bread dough.
If you have our app then the alarms are worked out for you, here is an example of the schedule.
| Time | Action |
| Friday 6pm | Make sourdough |
| Saturday 8.45am | Prepare for bread dough |
| Saturday 9am | Mix bread dough |
| Saturday 10.30am | Turn over dough |
| Saturday 11.30am | Scale and round |
| Saturday 12.00pm | Mold to basket then refrigerate |
| Sunday 9am | Remove first loaf from fridge |
| Sunday 9.45am | Remove second loaf from fridge |
| Sunday 10.15am | Preheat oven |
| Sunday 10.55am | Boil water for steam and place bowl in oven |
| Sunday 11am | Bake first loaf |
| Sunday 11.45am | Bake second loaf |
Check out our Bread Boss app on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes:
2 replies on “Stoneground Sourdough”
I tried this recipe and it turned out really good. What else can I add to the recipe? Thanks for the recipe.
Hi Janna,
Yes it does look like an interesting recipe. I am working on a similar recipe call Borodinsky bread which also uses dark rye and molasses. The difference between the Squaw bread is that it also uses cornmeal. I might try that out as well and see how it turns out. If it’s good it might end up as a post on our blog and in Bread Boss. Thanks for sharing.