Makes: | 2 x 1kg |
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Diversity Score: | 14 (Botanical Blend No. 2) |
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Equipment
- Medium bowl for mixing leaven
- Clean t-towel or wax cloth
- Large mixing bowl
- Spatula
- Dough scraper
- 2 x 1kg banneton
- Lame
- Baking cloche
Suggested Starter
White
Hydration
85%
DDT
26°C (79°F)
Flours
To Ferment Your Dough
- 25g white sourdough starter
- 100g strong white bread flour(
- 90g water at 26C
For The Dough
Baking Time
1 hour in a Cloche or Dutch Oven and 5 - 10 minutes uncovered depending on your preferences
Bake At
Preheat oven to 230C/450F. Drop down to 200C/400F to bake.
Tutorials
Step | Timings |
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Refresh starter 1st Refreshment | Day 1: 11pm |
Refresh starter 2nd Refreshment | Day 2: 11am |
Make leaven | Day 2: 10-11pm |
Mix 750g of the water & leaven into dough | Day 3: 8am |
Autolyse with leaven | Day 3: 8.15am |
Bassinage 100g (4 x 25g) | 10am |
Add salt - Start bulk | Day 3: 11am |
Stretch & fold | Day 3: 11am-2pm |
Bulk ends - Now shape | Day 3: 2pm |
Final prove | Day 3: 2.30pm |
Score & bake | Day 3: 4.30-6pm |
Analyse & Recalibrate | On eating |
Guidance, tips & techniques
![](https://thesourdoughschool.com/wp-content/uploads/2019/05/19-04-SOURDOUGH-SCHOOL-red-25-330x413.jpg)
![](https://thesourdoughschool.com/wp-content/uploads/2019/03/19-04-SOURDOUGH-SCHOOL-363-330x413.jpg)
![Vanessa Kimbell holding slice of sourdough bread](https://thesourdoughschool.com/wp-content/uploads/2019/04/SOURDOUGH-SCHOOL-200-330x413.jpg)