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Sourdough Loaf

Perfect Sourdough Loaf from Shipton Mill's Head Baker, Chris Holister

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Ingredients

Bread flour 450g
Wholemeal 50g
Starter 100g
Water (around 40C)
Salt 10g

Method

Place all ingredients except the salt into the bowl.

Mix well until all the ingredients are well incorperated, cover and leave for 30mins to autolyse.

Next add the salt and a tablespoon of water, work this well into the dough and then cover and leave for 3-4hrs folding every hour. Once ready the dough should feel nice and pillow and increased in volume by a third.

Tip out on to a lightly floured work surface and shape into a round.

Place into a floured baskets and leave out for 1 hour before placing in the fridge overnight.

Preheat the oven and casserole pan at 250C.

Flip the loaf out of the basket on to some parchment and slash.

Flip it into your hot casserole pot and place in the oven for 30mins.

Remove the lid and continue to bake for 15-20mins until you get the desired colour.

Place on a wire rack to cool.

Added by: shipton-mill

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