Makes 2 large loaves -900g uncooked dough (about 800g baked), over 2 days. I basically use the Bake With Jack method.
Shipton Mill Swiss dark flour 500g
Shipton Mill Organic White bread flour No. 4 400g
Fresh starter or levain (ie mature starter which you’ve fed in the last 4 hrs) 200g
warm water 620g
sea salt 16g
Morning - refresh your starter so you have 200g active levain ready in 4 hours time
Lunchtime - mix Flours and add the water to make a shaggy dough. Add more water if necessar. Leave for at least an hour to autolyse.
Then Add the salt and knead into the dough, add the levain and mix into the dough by kneading and stretching and folding for 5 min.
Cover and leave to rest for 30 minutes.
Perform a set of stretch and folds 3-4 times over the next 3-4 hours if possible. The dough should become stretchy and elastic.
Cover & put in a cool place (I put mine in a basement at 10degrees C) or fridge overnight to bulk ferment.
Morning - the dough will have double in size and have bubbles on surface.
Divide dough on a floured surface and shape gently into boules. Leave to bench rest for 30 mins by which time it will have spread.
Do the final shape and place into well floured (rice flour) banettons. Cover and leave to prove for 2-3 hours until the dough has expanded (to necessary to have doubled).
Pre heat oven to 230C and put two steel baking sheets in Also a tray of boiling water in the bottom of the oven for steam.
When oven Is up to temperature, , remove trays, dust with flour or semolina, tip dough gently out and score quickly and firmly. Dough may be soft and spread but have faith. Get in oven ASAP. I put one loaf on top and one loaf on middle shelf.
Bake for 12 mins at 230C, then turn down to 200C for another 20-25 minutes depending on how dark you like your crust. (I removed the water tray after 15 mins of baking to crisp up the crust).
Wait for an hour before slicing..enjoy!
I think this loaf could be made with 100% Swiss Dark also