Want a really soft sourdough loaf packed with flavour? This formula uses a combination of preferments and malted grains to produce a super soft result that explodes with flavour.

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(This recipe isn't currently available on the blog but I've listed the ingredients for you below)

Sourdough Levain you'll need 97g total for the recipe
55g strong flour
55g water
5g levain (reduced inoculation allows for extended overnight fermentation)

Yeasted preferment you'll need 97g total for the recipe
55g strong flour
55g water
0.5g active dried yeast

Flour blend 390g total
243g strong white flour
49g Wholewheat flour
24g milled malted barley (nondiastatic)
49g cracked malted barley (nondiastatic)
24g cracked malted rye (nondiastatic)

Main dough
390g granary flour blend (from above)
292g milk
10g salt
97g sourdough levain (from above)
97g yeasted preferment (from above)
15g honey

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