Final result was very tasty but not as open as I'd hoped which I think was down to the short proving time after the retarded bulk fermentation. Next time I'll probably bulk ferment at room temp then shape and final prove overnight in the fridge in baskets.
Dough is made in a stand mixer with dough hook.
30g white rye sourdough starter refreshed with 50g white rye flour and 50ml water until at float stage
400g Canadian Very Strong white bread flour
200g Khorassan flour
3g Ditastic Malt powder
10g Maldon salt flakes
- When the sourdough starter is nice and active and has reached the 'float' stage (a small amount of starter floats in water) combine starter, flours, malt powder and 425ml of the water in a mixer bowl.
- Mix on slow until combined and flour hydrated and leave for 20-30mins to autolyse.
- Add salt to mixer along with remaining water and mix on medium speed for 5mins the up speed to medium high for 8mins
- Cover dough with cling film and start fermenting on the counter for 1hr
- Place dough in fridgeand bulk ferment for around 13hrs (or overnight)
- Remove dough from fridge and gently tip out onto floured surface making sure to retain as much rise in the dough as possihble.
- Separate dough into 2 equal pieces and gently shape on counter.
- Place shaped dough into floured bannetons/proving baskets
- Prove dough on bench until well risen
- Heat oven to 450 degrees farenheit
- Lightly flour dutch oven of cloche and gently turn out loaf into it
- Score top
- Place lid on dutch oven and place in oven
- After 30mins, remove lid and turn oven down to 425 degrees farenheit and continue baking for 20mins or until bottom sounds hollow when tapped.
- Turn out onto cooling rack and bake second loaf in same way.