Ingredients :
- 150 g sourdough starter
- 200 g very strong white flour
- 385 g strong wholemeal flour
- 420 ml cold water
- 14 g salt
Method :
- Mix together the starter and the flours, with almost all of the water (hold back a couple of spoonfuls)
- Leave to autolyse for 30 mins.
- Mix the salt with the remaining water.
- Distribute the salty water evenly over the dough
- Using a stand mixer with a dough hook (on a low speed) or by hand - knead very well for 15-20 minutes until dough is very strong and well developed
- Cover the bowl and leave to rise for 24 hours at (cool) room temperature
- Divide dough in two and pre-shape on a lightly floured surface
- I now like to freeze one half - tightly wrapped in clingfilm
- After a 5-10 minute rest, tightly shape the dough and place in a proving basket or tin
- Leave to rise for another 18-24 hours until doubled in size / full of gas
- Preheat oven to 240°C for 30 mins
- Turn out dough onto your baking surface and slash with an oiled razor blade
- Throw a half cup of water into the bottom of the oven
- Add the dough and turn down heat to 210°C
- Bake for 20 mins and reduce heat to 200°C
- Bake for a futher 20 mins.
- If crust still needs to be darker then turn off oven and leave bread inside for 10-15 mins
- Cool, then eat
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