My interpretation of sourdough bread...
Ingredients
- 10g salt
- 320g water
- 100g Sourdough Starter
- 90g wholemeal bread flour
- 360g white bread flour
Instructions
- Mix together the salt, water and starter until well mixed.
- Add the flours and mix a bit until the dough forms.
- Leave rest for 30 minutes covered.
- Repeat 4 times: stretch and fold and leave for an hour covered.
- Take out the dough and pre-shape it into a ball.
- Leave rest for 30 minutes.
- Dust with flour so it doesn't stick, final shape and place in a banneton.
- Cover and leave to rise for an hour.
- Leave in the fridge overnight.
- Preheat the oven to 250C with a dutch oven inside.
- Bake for 20 minutes with the lid on, then 15 minutes with the lid off.