A basic recipe for my weekly sourdough bread:
500 g bread flour
(I use all white #4, or any mix that I feel like experimenting on the day - buckwheat , spelt, rye, seeded flour)
190-200 g starter
300-350 ml water
10 g salt
I keep in the fridge 50g of starter every week. On friday evening I refresh the starter with 100 g flour, 90 ml water. By the following morning, it has bubbled a lot, doubling in volume.
Keep 50 g for the next batch. Use the remaining 190g and mix with the flour and water. Let autolyse 15-30 minutes before adding the salt. Autolyse helps the gluten relax and form, the following kneading is then easier and shorter.
Add the salt and knead for 5-10 minutes. Leave for 1st fementation for 3-5 hours depending on ambiant temperature, folding every 40 minutes 2-3 times.
Shape and place in a banneton then leave for another 1.5-2 hours before placing in a hot oven 240C with steam. Reduce to 210C after 15-20 minutes and leave another 30 minutes in the oven.
Resist the temptation of slicing as soon as it is out of the oven and eat when cool, preferably the following day.
Added by: Anne Chapman
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