SOURDOUGH

Serves
4

640g Strong Flour
60g Wholemeal flour
525g Water 75%
140g Starter 20%
14g  Salt 2%


Mix flour and water together in mixing bowl until all the flour is hydrated cover and leave to autolyse for 2 hours
Add starter, mix in machine for 5 minutes on speed 1
Add Salt and mix for further 5 minutes
Remove dough from mixing bowl and place into a well-oiled container.
Fold the dough 4 times every 15 minutes
Then fold the dough 4 times every 30 minutes
Allow dough to bulk ferment for a further 2 hours after the final fold.
Turn dough out on to work surface and divide (depending on the size of your baskets but this will make 2 700g loaves)
Pre shape each piece of dough and leave to rest for 20-30 minutes.
Dust baskets generously with rice flour
Now shape the dough and place in baskets seem side up.
Prove for a further 1 hour in the basket outside the fridge.
Then place in the fridge for the retard for 12-15 hrs (slow ferment)

To bake:
Pre heat oven to 250°c degrees. Place Dutch-oven inside to pre heat.
Pull out the dough from the fridge just before baking.
Carefully remove Dutch-oven from oven. Dust the base of the Dutch-oven with polenta.
Turn out of baskets on to pre-heated base of Dutch-oven.
Score and fire in Dutch-oven at 250°c for 20 mins.
Remove the lid from Dutch-oven and bake for further 25 mins at 230°c


Ingredients

640g Strong Flour
60g Wholemeal flour
525g Water 75%
140g Starter 20%
14g  Salt 2%


Ingredients

640g Strong Flour
60g Wholemeal flour
525g Water 75%
140g Starter 20%
14g  Salt 2%


method

Mix flour and water together in mixing bowl until all the flour is hydrated cover and leave to autolyse for 2 hours
Add starter, mix in machine for 5 minutes on speed 1
Add Salt and mix for further 5 minutes
Remove dough from mixing bowl and place into a well-oiled container.
Fold the dough 4 times every 15 minutes
Then fold the dough 4 times every 30 minutes
Allow dough to bulk ferment for a further 2 hours after the final fold.
Turn dough out on to work surface and divide (depending on the size of your baskets but this will make 2 700g loaves)
Pre shape each piece of dough and leave to rest for 20-30 minutes.
Dust baskets generously with rice flour
Now shape the dough and place in baskets seem side up.
Prove for a further 1 hour in the basket outside the fridge.
Then place in the fridge for the retard for 12-15 hrs (slow ferment)

To bake:
Pre heat oven to 250°c degrees. Place Dutch-oven inside to pre heat.
Pull out the dough from the fridge just before baking.
Carefully remove Dutch-oven from oven. Dust the base of the Dutch-oven with polenta.
Turn out of baskets on to pre-heated base of Dutch-oven.
Score and fire in Dutch-oven at 250°c for 20 mins.
Remove the lid from Dutch-oven and bake for further 25 mins at 230°c


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