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100g starter

450g Canadian bread flour 

50g whole wheat or rye flour

350g water

10g salt

2-3 ice cubes  

Step 1:


100g starter

450g strong Canadian bread flour 

50g whole wheat flour or rye flour  

350g of tepid water  

Mix all of this together using brotpisker or danish dough whisk. Autolyse for 1 hour. 

step 2:

add 10g of salt and mix well into the dough. 
Rest for 30 mins  


step 3:

Stretch and pull the dough 10 times. Rest for 30 mins  

do step 3 5 times  

Step 4: transfer to counter and Pre-Shape. Let rest for 15 mins. It should be able to hold its shape. If not, do series of stretches and pulls.


step 5: transfer to a well prepared banneton. Put in fridge to cold fermentation and you'll be ready to bake it 8-12 hours.

On bake day:

step 5: heat oven at 250c with the bread cloche or Dutch oven.

Take dough out of the fridge .

step 6: tip bread over a silicon mat or parchment paper and score.

step 7: once the oven has reached the temp, It is time to bake the bread! 

transfer dough with the silicon mat or parchment paper onto the bread cloche or Dutch oven. 

add 2-3 ice cubes. Put lid on  

Bake for 20 mins  

Step 8:

after 20, lower temperature to 220 and bake for another 20 mins without the lid. 

let cool for 30mins to 1 hour before slicing  


Added by: Sarah Elumba-Hill

Add comment
Great recipe

I recommend this recipe. At last, a sourdough loaf you don’t need a degree in chemistry to make. Straightforward instructions, easy to follow, which produce lovely bread.

Admin Barbara 18. 11. 2022 15:54:23


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