How to Make a Voitek Sourdough
Voitek bread is made with multiple flours—we like to use rye, wholemeal, semolina (or spelt) and white. Giuseppe was inspired to make it after a friend visited from Poland.
For this recipe we use:
- 200g of white flour
- 100g rye flour
- 100g wholemeal flour
- 100g spelt flour OR semolina.
Start by mixing all of the dry ingredients first and add 70% of water—this works out to be 420ml. Allow this mixture to rest for 30 minutes.
After half an hour has elapsed, add 20% of sourdough starter or preferment—this will be 100g. Let it rest for another hour and fold and stretch—the video will help to show you a handy folding method.
Leave this until the dough has doubled, this will vary depending on how active your starter or preferment is.
We will then portion the loaves! We like to cut it into 800g loaves to get a 700g loaf once it is out of the oven. Score the bread before placing it in the oven for 45 minutes to an hour at 220°C