- 50g dark rye flour
- 980g white bread flour
- 21g salt
- 530g warm water (desired dough temperature 25 deg C)
- 290g wheat sourdough starter, refreshed*
- Refresh your wheat sourdough starter* the day before baking by mixing 300g wheat sourdough starter* @ 125% hydration tap water, 375g lukewarm water, 150g white flour and 150g wholemeal flour, then leaving to ferment at room temperature for 12 hours.
- Make final dough by combining all ingredients in a bowl.
- Knead or mix for 5 mins until dough feels fairly elastic.
- Put in a covered container for first rise of 4 hours at 20C i.e. room temperature.
- Stretch and fold dough once or preferably twice, after 2 hours then after 3 hours.
- Test for readiness using “finger-poke” test in the dough. If indent closes very slowly then dough is ready. Divide into 2 or 4 pieces.
- Shape dough into rounds, then place seam side up in proving baskets or bowls lined with fabric and dusted with light rye or white flour.
- Cover and leave at 20C to prove for 2 to 3 hours.
- Test for readiness using “finger-push” test on the edge of the dough. If indent closes very slowly then dough is ready.
- Place in an oven pre-heated to 250°C, ideally onto a baking stone with a peel, then turn heat down to 220°C.
- Add mist to the oven with a garden sprayer for 10 seconds.
- Bake for 30-35 mins until crust is brown and bottom of loaf resonates when tapped.
- Leave until completely cooled before slicing and eating!
*This recipe assumes you have a wheat sourdough starter at 125% hydration i.e. 4 parts flour to 5 parts water. if your starter has a different hydration then adjust water quantities when you refresh the starter.