Ingredients
- 105g Active Starter
- 230g Water (room temperature)
- 420g Bread Flour
- 35g Unfed Starter
- 35g Bread Flour
- 35g of Water (room temperature)
- 7g Salt
Preparation
- Watch Video :
- https://www.instagram.com/reel/DYJmYxAMkBg/?igsh=dGF5em1hZWlhdDB2
- Weigh 35g of unfed sourdough starter . Add 35g of Bread Flour, 35g of room temperature water. Mix well till all Flour absorbed. Leave to double in size 35g Unfed Starter 35g of Water (room temperature) 35g Bread Flour
- Add 105g of active starter, 230g of room temperature water. Mix on speed 3 for 10 seconds. 105g Active Starter 230g Water (room temperature) 10 sec/speed 3
- Add 420g of bread flour. Mix on sped 3 for 20 seconds. We want a shaggy dough consistency. 420g Bread Flour 20 sec/speed 3
- Set timer for 30 mins while dough completes Autolyse.
- Add 7g of salt. Knead for 2 minutes on dough mode 7g Salt Dough /2 min
- Tip our into bowl, cover, bulk ferment for 4-6 hours. We are looking for a 70% rise with a domed top, that pulls away from the bowl easy. 1-2 stretch and folds in the first 90 minutes
- Pre shape using the push, pull method till there is tight tension on the top of the dough, and holds shape. Leave for 20 minutes to rest
- Final shape and place into a floured banaton, seem side up. Seal any openings, cover with a towl and place in fridge to cold proof – between 8 and 16 hours
- Set oven to 230c with Dutch oven.
- Once oven reaches temp, take dough out of fridge and score.
- Place in hot Dutch oven and cook with lid for 25 mins
- Reduce oven to 210c , Cook for 20 mins with lid off. leave to cool completely before cutting
Ewa’s note
This is a lovely example of real home baking: budget-friendly ingredients, big flavour and a calm process that is easy to repeat.
