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.