Sourdough bread
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Sourdough bread

  1. In a bowl mix together 450 g strong white flour, 300 g water (tepid), and 150 g rye sourdough starter. Allow it to rest and hydrate for 30 minutes.

  2. Add 10 g fine sea salt. Knead the dough for 5-10 minutes until it’s stretchy and elastic.

  3. Put the dough back in the bowl, cover it, and leave it to prove for around 4 hours until it’s twice the size.

    Once or twice while proving you may stretch and fold the dough inside the bowl to increase its strength.

  4. Transfer the dough to an unfloured surface and shape it into a ball. Leave to rest for 20-30 minutes.

  5. Work the dough to your desired shape and place the loaf in a floured proving basket.

  6. Rest the dough for 2-3 hours more.

    If you wish, you can place the dough in the refrigerator after a couple of hours to extend proving for up to half a day.

  7. Preheat your oven to 230°C.

  8. Turn the dough onto a semolina-dusted tray and score.

  9. Carefully transfer the loaf into a coccote or Dutch oven. Place it in the oven and bake with the lid on for 20 minutes.

  10. Remove the lid and bake for up to 30 minutes more.

  11. Allow the loaf to cool down slightly before serving.