Ingredients and basic process:

The Organic Light Malthouse Flour (301) is way too fast to ferment and showed an early degradation of the gluten network for my usual 24h sourdough recipe. The result was disapointing with a raher flat bread. So you have to speed up the process.

I got my starter out of the fridge in advance today, in order to warm it up.

I started witht a 61% hydration dough, made of 400g of Organic Light Malthouse Flour (301) and 200g of white bread flour.

mix with 370-380g of 30°C water + 9g of salt.

Add in 100-120g of starter ad mix in a stand mixer.

I went the fast route by proofing the dough in a bucket in the sun. In 3h, the dough had tripled volume and it was time to shape and put in a banneton.

I let the dough rest for 1h and it went almost overboard of the banneton. I cooked in a hot dutch oven for 30min, open the lid and stopped the oven for 10-15min more.

The result is not too bad - not great - in terms of oven spring. You definitely can't let a dough with the Light Malthouse Flour sit too long alone...