March 04, 2020
123 Sourdough Bread
100g starter
200g water
300g bread flour
7g sea salt
Mix flour and water and autolyse for 1hr. Add starter and salt and mix. Do 3 sets of strech and folds every 30min. Cover and leave until doubled in size and wobbly in the bowl.
Pre shape, leave for 20min. Shape into a round ball and put in proofing basket. Place in a fridge for a minimum of 3hrs. Place in a lined duch oven/caserole dish, cover and bake for 30min at 250C. Uncover and bake another 15min at 230C. Take it out and place on a cooling rack for at least 1hr before slicing.
