350g White Strong Organic Bread Flour (Shipton Mill)
150g Wholemeal Strong Organic Flour
125g Hazelnuts (split in half)
200g Sourdough Starter (1:1 - White Strong Bread Flour)
280g Water (room temperature)
8g Sea Salt
- Roast hazelnuts in the oven until lightly browned - be careful they can burn easily. Allow to cool.
- Mix 250g of White Strong Organic Bread flour with the water. Cover and rest for 4 hours.
- Stir in the Sourdough Starter. Cover and rest for 6 hours (or overnight).
- Mix in the rest of the White & Wholemeal flour. Cover and rest for 1 hour.
- Adjust dough hydration if necessary to produce a moist very slightly sticky dough (approximately 63% hydration).
- Add salt and mix well.
- Stretch and fold dough, turn dough a quarter and repeat three times. Then cover and rest for 30 minutes.
- Add hazelnuts.
- Repeat above stretch and folds three times.
- When doubled in size (around 6 hours) form dough into a ball on the worksurface and rest for 15 minutes.
- Stretch and fold dough twice to strengthen dough and place upside down in a proofing basket.
- Allow to prove until risen around 50%. Test with the thumb by gently pressing to check whether proved - if shape of dough returns slowly then dough is ready for the oven.
- Heat oven to 220c.
- Slash dough as desired and bake on a stone, in a dutch oven or on a baking tray for 15 minutes. Reduce oven temperature to 200c and bake for a further 25 minutes or until baked.
- Cool and rest for 24 hours before slicing.
I rise my dough in a covered oiled box at around a temperature of 20c.
Prooving is also undertaken at around 20c. However I do prove in the fridge if i need to slow down the proving.