Fresh Bread In Time For Lunch

Last night I mixed up a couple of 60% white flour, 22% spelt flour & 18% wholemeal flour sourdough loaves following Dan Lepard’s recipe for the mill loaf. After 4 hours fermenting with periodic stretching and folding, I shaped them just before I went to bed and left them in the fridge overnight to proof. Then this morning, while getting on with various chores I baked them for 50 minutes each and by lunchtime I had fresh homemade bread to enjoy.

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As I took the loaves out of the oven they were making cracking and popping sounds, which was rather worrying, but after a quick google I discovered that this is a good thing. The loaves were ‘singing’ to me, the sign of a well baked loaf apparently.

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Upon cutting these open I discovered a really soft, spongy crumb with lots of holes. I think the spelt had a real impact on the smoothness on the crumb, and it tastes divine. Just a little nutty from the wholemeal flour and rye starter but otherwise a light texture with a delicately sour flavour. I think these might be my favourite loaves to date.

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As I had this beautiful fresh bread to use, for lunch I made my perfect fried egg sandwich. Fresh sourdough bread smeared with butter, a sliver of mature cheddar cheese and pile of crisp lettuce topped with a juicy fried egg. A decadent lunch that’s hard to beat.

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