Declan’s Sourdough Recipe

Declan’s Sourdough Recipe

Declan’s Sourdough Recipe

Declan’s Sourdough Recipe

Declan’s Sourdough Recipe

Course Baking recipes

Ingredients
  

  • 550 g water (25-27°C)
  • 180 g starter (active levain)
  • 670 g white baker’s flour
  • 80 g wholemeal flour (or you can just use 750g of white baker’s flour)
  • 20 g salt

Instructions
 

  • Put 530g of the water into a large mixing bowl (set 20g aside). Addyour 180g starter to the water and gently stir through. Add the flourand mix with a spoon or by hand to create a rough ‘shaggy mess’.Don’t overmix the dough.
  • Cover and let rest for 40 mins (at room temp). Then add salt and theremaining 20 grams of water (to help dissolve the salt). Gently folddough on top of itself to incorporate. Transfer to a plastic containeror a glass bowl. Cover with tea towel or cling wrap and let rest foranother 30 minutes.
  • The dough is now starting the first ‘bulk fermentation’ which willdevelop flavour and gluten strength. It’s important that it stays warm-ish (room temp) to create the distinct flavours of sourdough.
  • Start by folding the dough on itself in the bowl. You’ll need to wetyour fingers so the dough doesn’t stick. Wedge your fingers downand under the dough. Grab underneath the dough, pull up from thebottom and fold it back over itself. Rotate the bowl about a quarterturn and repeat. Repeat this every 30 minutes for 2-3 hours.After the 2-3 hours, the dough should feel aerated, softer, andplump. If not, continue the fermentation for another 30-60 min.
  • Gently pull/pour the dough out of the bowl using a dough spatula.Transfer to a slightly moistened surface. Divide the dough into 2loaves with a scraper. Now comes the first shape! This is tricky atfirst, as you are working with a wet dough.
  • Work each piece into a ‘round’ using your scraper and your otherhand. Tension will build as the dough sticks and drags over thebench surface. This is hard to explain in words, so just google‘shaping sourdough’ and you’ll find plenty of videos.
  • Don’t overwork it. By the end of this first ‘shape’, the dough shouldhave a taut, smooth surface.
  • Dust the tops of these lumps of joy with flour (I use 50:50 whiteflour and rice flour), cover with a tea towel and rest on the bench forabout 20 mins. Use your dough scraper to work around the edgesin order to get under the dough, lift up and flip it over on its back.Now comes the final shape.
  • Stretch the dough out into a rough square. Fold the corners in ontoitself, then flip it over again. Scrape and shape again into a tightround ball. Lift with your scraper and flip back over again (so the topis down) into a banneton basket (or a bowl lined with a floured teatowel). Dust with flour (the bottom is now facing upwards), coverwith tea towel and put in the fridge overnight for at least 10 hours,but no more than 24 hours
  • The next day, pre-heat the oven to 250-260°C. Pre-heat a dutchoven for at least 30 mins. If you’re lucky enough to have a steamoven, put the steam on high and don’t use the dutch oven.
  • Turn out a loaf onto a strip of baking paper as wide as the loaf.Score the top with a razor blade or a super sharp knife from oneedge to the other. Pick up the loaf by the ends of the paper anddrop it into the dutch oven. Cover with lid. Return to oven and bakefor 20 minutes. Carefully remove lid (beware of the steam). Bake at230°C until crust is dark and golden brown, about 20 mins.
  • Transfer loaf to a cake rack. It should sound hollow when you hitthe bottom of the loaf with you knuckles. Let it cool for 30-60mins.
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