Simple sourdough with overnight prove
Makes one loaf, I use a 750g bannaton
The Riverford recipe and method that I used when I started making sourdough has evolved into the following:
Large plastic mixing bowl
Dough Scraper (a small sheet of thick plastic card)
Round Dutch Oven (Le cresset cast iron pot with lid)
400g Shipton Mill organic white No4 flour
100g wholemeal bread flour
370ml water (76% hydration)
100g starter (100% hydration)
Ensure that your starter is active through feeding prior to starting.
07:00 A last starter feed on the morning of the dough forming
12:15: Autolyse the flours and water in the mixing bowl, roughly mix the flours and water to a shaggy looking dough – the water and flours start the enzyme process of gluten creation
13:30: Add starter, this introduces yeasts into the dough to start the fermentation process. Press the starter into the dough with your fingers, then stir the distribute the starter around the dough. This does not have to be completely mixed in as the yeasts will move through the water in the dough and the later stretch and folds with ensure a good distribution
14:00: Add the salt, this tightens the gluten structure that has been forming, strengthening the dough, as well as enhancing the flavour of the loaf. Sprinkle the salt over the dough and press in with your fingers and carry out the 1st stretch and fold. The way that I do a stretch and fold is to take one edge of the dough and pull it up with while shaking it back and forward (I find this increases the stretch) and then fold it over the bulk of dough, I do this from 4 directions
Every 20 min stretch and fold another 5 times
16:00 Rest for 1hr 30min
17:30 At this point you may have bubbles forming on the surface of the dough.
Tip the dough out onto a work surface, do not dust with flour. Using a dough scraper start the process of tightening the surface of the dough by using the scraper all around the dough lifting and stretching the edges into the middle. After several circuits around the dough mass you should feel it tightening up a bit.
Now flour one hand and us the scraper to lift the dough from the work surface and place on your floured hand. Coat the other hand with flour and place the dough on the surface so the floured (from your hand) surface is on top. Now use both floured hands to tighten the dough by pulling the dough sides around and down under the ball, you may need to re-flour your hands periodically.
When you have a nice tight ball of dough, place the dough in the banneton with the side that was on the work surface visible uppermost in the banneton.
Place the banneton a plastic bag and put it into the fridge for an overnight retard.
Day 2 – The start time here can be anytime from when you are ready to bake
06:00 Put the dutch oven into the oven at 240c to heat up.
07:00 Tip out dough carefully onto baking paper. Dust with flour and slash, a single main slash will prevent the bread ‘bursting’ during the oven spring and allow control of the shape of the loaf. Other simple variants are 2 slashes in a cross and 4 slashes to form a square.
Remove the dutch oven and lower in the dough on the baking paper.
Put the lid on the dutch oven and bake for 40 min.
Remove lid and bake for 5 min
Remove and leave to cool as it will carry on cooking with the residual heat of the loaf
Added by: ColinWatts
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