Sourdough
Refresh
Around twelve hours before starting to make bread it's a good idea to refresh the starter. Do this by mixing 50g of the starter out with 100g of water and then mixing in 100g of your choice of flour (strong or strong+rye) until smooth.
Baking
- -10h40 whisk 10%[1] starter with 60% water into a milkshake, pour by parts into (1/3 cake, 2/3 bread) flour[2] in and mix into a smooth dough
- -10h20 mix in 2% salt and knead for 5 mins until stiff[3]
- -10h knead 5 mins until stiff then into oiled bowl, clingfilm
- -2h heavily dust surface, hands, dump dough top side down
- -2h fold outer edge into centre and press down with palm around 7-10 times to get round shape, pick up and pinch into shape
- -2h cover another bowl with a cloth and heavy flour dusting, pinch dough at bottom put top side down in bowl, cover
- -0h15 put oven on max (250C) put dutch oven in
- 0h dough is ready when poke finger in and it comes back very quickly. Take out dutch oven, flip dough in and score a few lines sharply across, into oven.
- 0h15 take lid off
- 0h25 turn to 200C
- 0h40 final 10 minutes just on baking tray
- 0h50 Done! Take out of oven[4]
[1]: Any % is a fraction of the weight of flour.
[2]: Dough can take more water, not more flour.
[3]: Wet hands helps with stickiness in kneading etc.
[4]: Ideally leave the bread to form inside for three hours before opening.