Ingredients
| |
Ingredient
|
Weight (g) |
Baker's percentage |
Levain build
|
100% hydration starter |
100 |
|
| |
Strong white flour |
150 |
|
| |
Cold tap water |
150 |
|
| Final dough |
Strong white flour |
350 |
|
| |
Tap water 30°C |
150 |
|
| |
Salt |
10 |
|
| |
Levain |
400 |
|
| Overall formula |
Strong white bread flour |
550 |
100% |
| |
Water |
350 |
64% |
| |
Salt |
10 |
2% |
This is a version of my standard sourdough recipe, but scaled to only make a
single large loaf. The method is the same, only the quantities are different,
with a slight adjustment to the amount of starter included to reflect how I
normally make it these days.
Levain build
The
night before
you plan to bake, mix 100g of starter with 150g bread flour and 150g cold tap
water in a large bowl. Cover and leave at room temperature for 10-12 hours.
|
Flour, water and starter
|
|
|
Mix all the ingredients together
|
Cover and leave for 10-12 hours
Mixing the main dough
The following day your mixture should be nice and bubbly, if not then there's
no point in proceeding as your bread won't rise. Maybe it's too cold or
your starter just isn't very active, put it somewhere warmer (up to 25 degrees
Celsius) and leave it for longer till it does get bubbly.
Once it is all bubbly add 350g of strong bread flour, 150g of water at around
30 degrees Celsius and 10g of salt. Mix it all together until there are no dry
bits then turn it out onto your un-floured work surface and knead until smooth
and elastic. Form into a ball and return to your lightly floured bowl. Cover
the bowl and place it in a warm place (around 25 degrees Celsius) until
doubled in size. This doubling could take anywhere between 2.5 and 4 hours.
Whilst it's rising give the dough two letter folds, one every 50 minutes or
so.
 |
Add flour water and salt to the levain
|
 |
After kneading, form into a ball and return to the lightly floured bowl
|
 |
Cover and leave to prove in a warm place for 2.5 to 4 hours until doubled in volume.
Letter-fold twice during this time
|
 |
Form into a ball and put down to prove (upside-down) in a well-floured bowl.
Leave covered in a warm place for another 2.5 to 4 hours
About an hour before your dough is finished proving pre-heat your oven to 250 degrees Celsius |
 |
Wait till slightly less than doubled
|
 |
Turn out onto a floured baking tray.
Slice a pattern in the top using a sharp knife
|
 |
Bake at 250 degrees Celsius, with steam for ten minutes.
Reduce to 220 degrees and bake for another 10-25 minutes.
When done the base should sound hollow when tapped.
Cool on a wire rack.
|
