Ingredients :
- 350 grams strong white flour
- 100 grams dark rye flour
- 100 grams white sourdough starter
- 300 ml water
- 10 grams salt
- 7 grams faat action dried yeast
Method :
- Combine the flours in a bowl
- Add your the yeast and salt on opposite sides
- Add the water whilst mixing with your hand
- Bring the dough together into a wet mass and knead for 10-15 mins until smoother and holding shape
- Cover and leave to rest in the fridge for 8-12 hours or until doubled in side and springing back
- Turn the dough out onto a floured or oiled surface and shape tightly into a ball, creating as much surface tension as possible
- Heavily flour a proving basket
- Preheat oven to 240C
- Place the dough seam side up into the basket, cover with oiled clingfilm and leave to prove for 1.5 hours or until, springy, lighter and much bigger
- Flour the dough and turn it out c
- Cut 3 straight lines then cut across diagonally.
- Throw a quarter cup of water onto the oven floor
- Turn oven down to 210C
- Bake for 35-45 mins til crispy and golden
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