An easy sourdough recipe.
9am - Mix 400grams of bread flour and 300grams of water to make a shaggy dough. Seperately, feed your sourdough starter with at least 50 grams of flour and 50 grams water.
2pm - Mix 100grams of starter into the dough and lightly mix/knead for 10 mins by hand. Leave for 20 minutes.
2.20pm - Add 7 grams of salt, and mix in by hand.
Leave until 7pm to rise but performing 4-5 folds throughout the 5 hours wait.
7.30pm - Shape your dough into a boul shape, and add to a well floured bannaton. Leave in the fridge overnight.
The next morning, bake the boule at 220c for 40 minutes.
Added by: Daniel Webb
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