My interpretation of sourdough bread...
Ingredients
- 10g salt
- 360g water
- 50g Sourdough Starter
- 100g wholemeal bread flour
- 400g white bread flour
Instructions
- Mix the salt, water and starter until well mixed.
- Add the flours and mix a bit until the dough forms.
- Timeline:
- 30 min: stretch and fold (autolyse).
- 60 min: stretch and fold.
- 90 min: stretch and fold.
- 120 min: stretch and fold.
- 150 min: stretch and fold.
- 240 min: take it out, pre-shape and leave on counter uncovered
- 270 min: final shape, put it into the banneton, and leave it covered.
- 300 min: pop it into the fridge overnight.
- Preheat the oven to 250C with a Dutch oven inside.
- Bake for 30 minutes with the lid on, then 15 minutes with the lid off.
Tips
- Spray bread and put ice cubes in before putting in the oven for a crispy outside, this creates steam which helps with crusty outside.
- First stretch and fold, knead the dough a bit to get a smooth ball
- After each stretch and fold try to keep a smooth ball without cutting the outside