For a 500g loaf:
150g Very Strong White Bread Flour
105g Strong White Bread Flour
45g Three Malts and Sunflower Flour
(Total Flour weight = 300g)
60g Sourdough starter (levain) at peak
7g Salt (fine)
2g Salt flakes (for the crust)
Rice flour (for dusting)
- Mixing bowl
- Dough scraper
- Dutch oven
- Banneton with cover
- Greaseproof paper
- Baker's lame (or a sharp knife)
- Spray bottle
This recipe assumes that ambient temperature is ~22C. The timings listed below are just a guide; you may need to extend times if it is cooler, or reduce them if it is warmer.
Preparing the Levain
- Around 8 hours in advance, mix 5g of Sourdough starter with 30g water and 30g flour to prepare a liquid levain.
- an hour before the levain reaches its highest point, mix together the flour and water until no dry flour remains. Keep the dough covered.
- When the levain reaches its peak level, add it to the dough. Knead until well incorporated. Cover and rest 30 minutes.
- Sprinkle the fine salt on the dough. With wet hands, knead until well incorporated. Cover and rest 30 minutes.
Stretch and fold
- Gently lift up the dough from the middle and fold it underneath itself. Repeat 4 times for each side. Cover and rest until the dough has noticeably slackened and flattened. (approx. 45 mins)
- Repeat the previous step 2 or 3 more times, until the dough is puffy and 50% larger. Pop any large bubbles.
- Dust rice flour onto the banneton (cover).
- Sprinkle a little bread flour on the bench.
- Turn the bowl upside down to release the dough.
- Gently fold the left and right sides into the middle, then roll it up tightly. Move the dough into the banneton and stitch the dough if it looks slack. Cover.
- Put dough in the fridge for 8 to 18 hours at around 4C to slowly ferment before baking.
- Poke the dough to test: it should spring back slowly. If it springs back right away, it needs longer in the fridge.
- Preheat the oven with the dutch oven for at least 30 mins at 250C.
- Take the banneton out of the fridge and turn out the dough onto a piece of greaseproof paper.
- Spray the surface of the dough with a little water. Sprinkle flaked salt evenly over the dough.
- Quickly slash along the dough at a low angle with a lame or a sharp knife.
- Tranfer the dough into the dutch oven, cover, then turn off the oven for 15 minutes.
- Set the oven to 220C (fan), then bake for 30 minutes more, uncovered.
- Remove the bread and set aside to cool for at least one hour.