- 600 g strong white flour (at least 12g protein; can be even 15g)
- 390 ml water
- 100 ml of sourdough starter
- 12g salt
I grow my starter with dark rye flour and make it with a 1:1 water:flour ratio. It should be a very active and healthy starter, as this recipe uses a relatively small amount of it.
- Mix the water and flour and leave it for a couple of hours (it could be 30 mins or it could be 8 hours; whatever fits your schedule) to autolyse.
- Mix in the starter and salt and mix it well.
- Stretch and fold for the next 2 hours every 20 minutes or so.
- Place in fridge overnight (8-10 hours).
- Take the dough out of the fridge and let it warm up for a couple of hours.
- Cut the dough in 2 pieces and shape roughly. Let it rest on the counter, covered, for 10 minutes.
- Shape as balls in the counter, allowing the outer 'skin' of the dough to stretch nicely. There are good youtube videos on how to do this well. Immediately place in proofing baskets after covering with a little flour (I use semolina)
- Allow it to grow for 3-4 hours at room temperature.
- Bake at 250C (480F) covered in a dutch oven, or on an oven stone with a source of moisture. Slashing is optional if it's a dutch oven, but without a dutch oven it's necessary to prevent it from grown 'tumors' or growing unvenly. I bake it for 17 minutes covered, then lower the temperature to 220C (430F) and bake for another 17 minutes uncovered.