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Sourdough boule

I have added poppy seeds, but you could add what ever you like. Sultanas, dried cranberries, cheese!?

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Ingredients

200g of active sourdough starter.

400g strong white flour.

215g tepid water.

10g salt.

10g poppy seeds (or alternative).

Method

1.Mix you starter with the water.

2. Add the flour and seeds and roughly mix. Leave for 30 minutes.

3. Add the salt.

4. Over the next 3 hours conduct a stretch and fold every 30 minutes.

5. Shape in a round shape, add to a banetton and refridgerate overnight.

6. Tip your loaf out on to a baking sheet. Slash your loaf with a sharp knife.

Preheat you oven as hot as it will go (mine is 250'C).

Place in a dutch over or lidded casterole dish, and bake for 20 minutes.

Remove the lid and bake for a further 10 minutes to brown your loaf.

Added by: Andrew Wilkinson


Tags: Bread Sourdough

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Results

I absolutely love this recipe. I cook the bread at 240C (fan) For 35 mins in a Le Creuset then a further 8 mins without a lid. I’d send a photo but can’t seem to attach one. Many thanks for posting.

Mrs Alison Bowley 30 June 2020

Reply
RE: Results

Great! I appreciate your feed back. I've moved on a little. I now cook in a hot stone. I used a wooden pizza peel to laugh my loaf. I still cover with a stainless bowl for 20 minutes, then uncovered for 10.

Andrew Wilkinson 30 June 2020

RE: Results

I mean launch not laugh :)

Andrew Wilkinson 30 June 2020

Hi Andrew, I wanted to attach a photo to my reply but there doesn’t seem to be any way I can do so. If there’s a way I can send a pic I’d be happy to do so.

peter firth 26 April 2020

Reply

Thanks Andrew, this recipe worked a treat. My best loaves yet

peter firth 26 April 2020

Reply
RE:

That's great Peter. I'd love to see it.

Andrew Wilkinson 26 April 2020

My round one is 21cm at the internal rim edge :)

Andrew Wilkinson 17 April 2020

Reply
Banneton

Sorry Andrew, another question. What size banneton do you use

peter firth 16 April 2020

Reply
proving after refrigeration

Hi, I have a quick question - after overnight refrigeration do you leave the dough to rise before you bake it or place it straight into the dutch oven whilst still at refrigeration temperature

peter firth 07 April 2020

Reply
RE: proving after refrigeration

I tend to bake it cold, in a cold DO. The overnight prove in the fridge should be more than enough.

Andrew Wilkinson 07 April 2020

RE: proving after refrigeration

Thank you Andrew. Looking forward to trying the recipe

peter firth 07 April 2020


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