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Isolation Sourdough Loaf

This recipe is a mix of white and wholewheat flours to give a rounded flavour, the hydration is quite high (72%) but gives a lovely crunchy crust and open crum


383g strong white bread flour (I use Shipton Mill's Canadian flour)

90g wholewheat flour

330g water

83g ripe starter at peak growth

10g salt


Autolyse flour, starter and 90% of water for a minimum of one hour by mixing roughly into a shaggy ball of dough, cover and leave at room temperature.

Add salt and remaining water, mix for about 5 mins (stand mixer) or 10 mins (hand mixing) until dough starts to become elastic.

Bulk proof in an oiled bowl for around 4 hours, stretch and fold each hour to build strength in the dough.

Once the dough has started to become light and airy, tip out onto a floured surface.

Preshape the dough by folding each side into the centre, stitch and roll the dough then leave seam side down to prove on the counter for 30 minutes. The dough will slacken slightly.

Repeat the preshape and transfer seam side up into a banneton to cold proof in the fridge overnight.

The next day preheat the oven to 230C with a cast iron pot and lid inside.

Take the dough out of the fridge, turn out onto some baking paper and score however you like.

Place in the hot pan, leave the lid on and bake for 20 minutes.

Take the lid off and place back in the oven, turn the oven down to 200C

Bake for another 20 minutes or so until the desired level of browning has been achieved.

Carefully transfer to a cooling rack and leave for at least 2 hrs before cutting.

Eat and enjoy!