Regen Churchill and Eight Grain Loaf Recipe

This recipe follows Elaine's master recipe using our regeneratively farmed Churchill Strong White Bread flour and regeneratively farmed Eight Grain flour. A delicious loaf using climate-friendly flour.

• Baker: Elaine Boddy
• IG: @elaine_foodbod
• Makes: 1 x sourdough loaf
• Prep time: 30 mins hands on
• Prove time: 12-24 hours
• Bake time: 50-55 minutes
• Total time: 12-24 hours
• Flour(s) used: Regenerative Churchill Flour and Regenerative Eight Grain Flour

Regenerative Churchill and Eight Grain Loaf

1. In the early evening, in a large mixing bowl, roughly mix together all the ingredients, except the rice flour, until you have a shaggy, rough dough. Cover the bowl with a clean shower cap or your choice of cover and leave the bowl on the counter for 2 hours.
2. After 2 hours, perform the first set of pulls and folds until the dough feels less sticky and comes together into a firm, smooth ball. Cover the bowl again and leave it on your counter.
3. After 1 to 1½ hours, do one more set of pulls and folds on the dough, covering the dough again afterward. Let it rest again for another hour, then do one more set of pulls and folds, then cover the bowl again.
4. Leave the covered bowl on the counter overnight, typically 8 to 10 hours, at 18 to 20°C (64 to 68°F).
5. In the morning, you should be greeted by a bowl full of grown dough. Perform a set of pulls and folds to firmly pull the dough into a nice ball that holds its shape. Place your hand over the whole dough and lift it into the banneton, smooth side down. Sprinkle extra rice flour down the sides and over the top of the dough. Cover the banneton and place it in the fridge for 3 to 24 hours.
6. When you are ready to bake, decide whether you would like to bake it in a preheated oven or from a cold start. If preheating, set the oven to 220°C/425°F fan assisted/convection oven or 230°C/450°F non fan/conventional oven. Remove the cover from the banneton, then place the parchment paper over the top of the banneton and put the pan upside down over the top of them both. With one hand under the banneton and one on the pan, turn it all over together to turn the dough out of the banneton and into the pan. Score the dome of dough.
7. If you preheated the oven, put the lid on the pan and bake it for 50 minutes.
   If you are using a cold start, place the covered pan of dough in the oven, set the temperature as above and set a timer for 55 minutes. After the baking time, remove the pan from the oven. Open the lid and check the loaf. If you feel that it is looking pale, place the pan with the loaf back into the hot oven, minus the lid, for 5 to 10 minutes to brown the loaf to the colour of your choice.
8. Once it is baked, carefully remove the loaf from the pan, saving the parchment paper for next time, and allow the baked loaf to cool on a wire rack for at least an hour before slicing.

*Watch how to make Elaine’s master recipe here [insert link] and apply the same actions to this recipe.