Country sourdough bread

F O R M U L A

140 g Pani flour, from Ylla 1878 brand 140 g 1878 flour, from Ylla 1878 brand 70 g White flour, from Shipton Mill brand 222 g water at room temp. (filtered or bottled) 100 g sourdough starter fed at 100% (fed with 35 g White flour, 15 g rye flour and 50 g water) 8 g sea salt

M E T H O D

DAY ONE

9 am - Starter feeding

Take 50 g of your mother dough and mix it with 35 g white flour, 15 g rye flour & 50 g water. Combine, put in a jar hermertically sealed and let it rise at room temperature until it has doubled its volume.

11 am - Autolyse

In a large bowl, combine flours and water, and mix until all combined. Cover the dough with a clean cloth and let it rest at room temperature during one hour or until the starter is ready.

12 pm - Kneading

Mix 100 g of sourdough starter and the autolyse dough until all combined. Add salt.

Knead using the slap and fold hand kneading technique by Richard Bertinet until gluten is developed (around 10 minutes with rest periods, for example knead during 2 minutes and let the dough rest during 5 minutes, etc.).

12.30 pm - Bulk fermentation

Put the dough in a glass container with a lid, and let it rise until it has almost doubled its volume. During bulk fermentation it is recommended to use the stretch and fold technique, especially if the dough is elastic and lacks strength. Use the stretch and fold technique every 30 minutes during the first 2 hours of bulk fermentation or until the dough is strong enough.

4:30 pm - Pre-shaping

Preshape the dough giving it a round shape and let it rest about 10 minutes.

4.45 pm - Shaping

Shape your dough (for this loaf I have used the Chad Roberston's shaping method) and place it in a banneton.

4.50 pm - Cold fermentation

Wrap the banneton in a large plastic bag and put it in the fridge overnight (4ºC).

DAY TWO

9 am - Pre-heating of the oven

Pre-heat your oven at 275ºC (with the up and bottom heats on but no air) during 45 minutes (with a pizza stone in the lower part and lava rocks in the floor).

9.45 am - Baking

Put your bread in the oven over the stone, quickly pour 200 ml of boiling water over the lava rocks to produce steam and immediately close the oven door. Turn off the oven and bake as is during 8 minutes.

Then turn on the oven again at 240ºC and bake during 8 minutes.

Remove lava rocks and bake at 220ºC during 10 minutes.

Lower the temperature at 200ºC and bake during 20 minutes.

Turn off the oven, open the door and let the bread dry during 5 minutes.