75% hydration sourdough loaf with white flour and a rye starter.
200g Rye Sourdough Starter (100% hydration)
400g Strong White Flour
1 tsp Salt
1 tbsp Extra Virgin Olive Oil
Mix the ingredients in a bowl until a shaggy dough forms. Leave to rest for 30 minutes.
Repeatedly stretch the dough until silky smooth, approximately 10 minutes. Leave to rest for approximately 6-8 hours, folding the dough 4 times every half an hour.
Shape the dough and leave to rest in an oval banneton for 8-10 hours, or overnight. Score and bake at 230C until golden brown.
Tip: Add steam to your oven for the first 10 minutes to help the bread rise.
Added by: luisas
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