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A high hydration boule using a banneton

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Mix together 50g of water and 1/16th a teaspoon of yeast, add 50g Shipton Mill French 55 flour and leave overnight to do it's thing.  

In a mixer bowl, place 258g water and add 1 teaspoon of yeast.  Mix with the paddle then add 350g Shipton Mill French 55 flour.  Add the starter that you made yesterday and mix for 1 minute.

Sprinkle with 1 teaspoon of salt then leave for 30 minutes, whilst you sit down with a nice cuppa and possibly a biscuit or two.

Mix, using a dough hook, on high speed for 3 minutes, then transfer to a large plastic box that you've oiled.  Put the lid on the box and leave it in a warm place for an hour.

After an hour, quarter-fold it.  It will be very loose and wet, but oiling your hands helps to minimise the mess.  You should be able to do the folding without removing it from the box.  Pop the lid back on and leave for another hour. 

After the second hour is up, do another quarter-fold.  Once again, leave it in a warm place - this time for 30 minutes, although you may need a little longer depending on the temperature.

Tip the dough onto a floured surface and shape it, being gentle.  Get it into your floured banneton and give it 20-30 mins to settle and prove a little more.

Pre-heat a non-fan oven to it's highest setting and put a shallow tray in the bottom of it.  Put a baking stone on a shelf.

Once the dough is ready and your oven is super-hot, tip the dough out of the banneton onto the hot baking stone.  Pour boiling water into the shallow tray.  Shut the door quickly!

After 20 minutes reduce the oven temperature to 200C and remove the tray of water.  After another 10 minutes your bread should be baked - check by knocking the base - if it sounds hollow it is done.

Added by: Faye Dagger

Tags: Bread White

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