Recipes

Red Fife Sourdough with Wheat Berries

A naturally leavened artisan sourdough featuring Red Fife Whole Grain Flour and tender cooked Red Fife Berries. The berries add texture, chew and a deeper grain flavour while keeping the loaf versatile and bread-forward.

YIELD

Makes 1 artisan boule or bâtard, approximately 875 g dough

EQUIPMENT

  • Mixing bowl
  • Small saucepan
  • Fine-mesh strainer
  • Dough scraper
  • Digital scale
  • Instant-read thermometer
  • Banneton
  • Lame or sharp blade
  • Dutch oven or baking stone/steel
  • Baking peel
  • Heavy pan for steam, if open baking
  • Cooling rack

TIMING

  • Grain Preparation: approximately 40 minutes, plus cooling
  • Levain Build: overnight
  • Autolyse: 30-60 minutes
  • Bulk Fermentation: approximately 4-5 hours
  • Preferred Final Proof: overnight retard
  • Same-Day Final Proof: as required
  • Oven Preheat: 45-60 minutes
  • Bake Time: approximately 40 minutes
  • Cooling Time: at least 2 hours

Fermentation times are approximate and will vary with dough and room temperature.

INGREDIENTS

Levain

  • 13 g ripe sourdough starter
  • 38 g Hard Red Sifted Flour
  • 38 g water

Cooked Grain

  • 30 g dry Red Fife Berries
  • Water, for cooking
  • Salt, for cooking

You will need 67 g cooked and drained Red Fife Berries for the dough.

Dough

  • 302 g Hard Red Sifted Flour
  • 81 g Red Fife Whole Grain Flour
  • 20 g Rye Whole Grain Flour
  • 314 g water
  • 90 g ripe levain
  • 10 g fine sea salt
  • 67 g cooked and drained Red Fife Berries

METHOD

Step 1 - Make the Levain

  • Combine the starter, flour and water.
  • Cover and ferment overnight, until active and well risen.

Step 2 - Cook the Wheat Berries

  • Place the Red Fife Berries in a small saucepan.
  • Cover with water by about 2 inches (5 cm).
  • Add a pinch of salt.
  • Simmer until tender, about 40 minutes.
  • Add more water during cooking if needed.
  • Drain thoroughly and cool completely.
  • Weigh 67 g cooked and drained Red Fife Berries.
  • Add any extra to a grain or green salad, or stir into soup.

Step 3 - Autolyse

  • Combine the flours and water.
  • Mix until no dry flour remains.
  • Cover and rest for 30-60 minutes.

Step 4 - Mix

  • Add the levain and salt.
  • By hand: Mix and stretch and fold for 5-8 minutes.
  • Stand mixer: Mix 2-3 minutes on low.
  • Mix another 3-5 minutes on medium-low.
  • Stop when the dough has good gluten strength.
  • Aim for a final dough temperature of 23-24°C (73-75°F).

Step 5 - Bulk Ferment

  • Bulk ferment for approximately 4-5 hours.
  • Look for an aerated and noticeably expanded dough.
  • At the first fold, distribute the cooked Red Fife Berries evenly over the dough.
  • Press gently to help the berries adhere.
  • Fold the dough over itself to laminate the berries throughout.
  • Give 1-2 additional sets of folds, as required.
  • Allow approximately 30 minutes between folds.

Step 6 - Shape & Proof

  • Dust the banneton with a 50:50 mixture of rice flour and wheat flour.
  • Pre-shape into a round and rest for 15-20 minutes.
  • Shape into a boule or bâtard.
  • Place seam-side up in the prepared banneton.
  • For best results, refrigerate overnight immediately after shaping.
  • For a same-day bake, proof on the bench until light and aerated.

Step 7 - Bake

Dutch Oven

  • Preheat the oven and Dutch oven to 500°F (260°C) for 45-60 minutes.
  • Turn the loaf onto parchment and score.
  • Lower the loaf into the Dutch oven and reduce the oven to 450°F (230°C).
  • Bake covered for 20 minutes.
  • Remove the lid and bake for approximately 20 minutes more.

Baking Stone or Steel

  • Place the stone or steel on the middle rack, or one position lower.
  • Place a heavy pan on the lowest rack.
  • Preheat to 500°F (260°C) for 45-60 minutes.
  • Turn the loaf onto parchment and score.
  • Using a peel, gently slide the loaf onto the stone or steel.
  • Add 8-12 ice cubes to the preheated steam pan.
  • Reduce the oven to 450°F (230°C).
  • Bake for approximately 40 minutes.

Check & Cool

  • Bake until the crust reaches the desired colour.
  • Check for an internal temperature of at least 200°F (93°C).
  • Transfer to a cooling rack.
  • Cool for at least 2 hours before slicing.

NOTES

  • The recipe requires 67 g cooked and drained grain.
  • Cook the berries until tender but still intact.
  • Drain well before adding them to the dough.
  • Try ancient grain berries, rye berries or a mixture of grains in place of the Red Fife Berries.
  • Aim for a final dough temperature of 23-24°C.
  • Fermentation times are guides; follow the condition of the dough.

SERVING

The tender whole berries give this loaf extra texture and grain flavour. It is excellent with cheese, soups and savoury meals, or simply toasted with butter.

STORAGE

Store cut-side down on a breadboard or in a bread bag for up to 3 days. For longer storage, slice and freeze.