Ingredients for the dough:
500g of good quality white flour (preferably bakers flour*)
350g water (70% hydration)
100g active starter (20%)
8g salt (1.6%)
Method for the dough:
First stage- Bulk Fermentation
1pm: Add all the ingredients in together and mix until there is no dry bits and leave to rest covered for half hour.
[After you've let it rest a bit, you will start your first set of stretch and folds with the dough in the bowl still. The stretch and fold technique is when you grab one side of the dough stretch it up just enough so it doesn't break and fold it into the middle.]
1:30pm: Start by wetting your hands a little so the dough doesn't stick. Stretch and fold the dough about 10 times going all around the dough in a circle until you make a round ball. Now cover and let it rest for another half hour.
2pm: With damp hands again do the second set of stretch and folds. Cover and rest again.
2:30pm: Then do a third set of stretch and folds. Cover and let the dough rest now until 6 or 7pm.
(Total of 5/6hrs since the starter was added)
Second stage- Shape and Prove
6pm: The dough should have at least grown in size slightly (but not too much) and a little bubbly, if not let it rest for another hour (Reading the signs of fermentation). You now want to shape it, so get out your banneton basket and dust with flour. (If you don't have a basket, then you can use a round bottom bowl. Line it with a cotton/linen tea towel and dust with flour so the dough won't stick)
To shape, flip the dough out onto a lightly floured bench. Gently spread the dough out, then fold in all the edges into the middle and then flip it over. Turn the dough around a few times and drag it towards yourself to create tension on the surface of the dough. Flip upside down and place into your basket or prepared bowl so the seem is facing up.
Cover with a tea towel and put in the coldest part of your fridge overnight.
Third stage- Bake
Next morning: Turn on your oven to 230° and put your Dutch Oven in for about 20mins to heat up.
Take the dough out of the fridge, unwrap the tea towel. Put some baking paper on the top of the bowl/basket and put your hand on top, flip the bowl/basket upside down so the dough comes out onto the paper with the round shape facing up and then place onto the bench. Brush off some of the flour then score the bread with a sharp knife or razor. Take out the Dutch oven then lift the dough holding onto the paper and place it into the Dutch oven. Put the lid on and bake for 30mins and then take the lid off and turn down the temp to about 200°C then bake for a further 15mins or until it's the colour you like.
Once it's baked don't cut into it until it's rested on a cooling rack for at least one hour. This part, although difficult, is very important as it's still cooking on the inside and if you cut into it too soon it will ruin the texture of your crumb.
Second stage- Shape and Prove
6pm: The dough should have at least grown in size slightly (but not too much) and a little bubbly, if not let it rest for another hour (Reading the signs of fermentation). You now want to shape it, so get out your banneton basket and dust with flour. (If you don't have a basket, then you can use a round bottom bowl. Line it with a cotton/linen tea towel and dust with flour so the dough won't stick)
To shape, flip the dough out onto a lightly floured bench. Gently spread the dough out, then fold in all the edges into the middle and then flip it over. Turn the dough around a few times and drag it towards yourself to create tension on the surface of the dough. Flip upside down and place into your basket or prepared bowl so the seem is facing up.
Cover with a tea towel and put in the coldest part of your fridge overnight.
Third stage- Bake
Next morning: Turn on your oven to 230° and put your Dutch Oven in for about 20mins to heat up.
Take the dough out of the fridge, unwrap the tea towel. Put some baking paper on the top of the bowl/basket and put your hand on top, flip the bowl/basket upside down so the dough comes out onto the paper with the round shape facing up and then place onto the bench. Brush off some of the flour then score the bread with a sharp knife or razor. Take out the Dutch oven then lift the dough holding onto the paper and place it into the Dutch oven. Put the lid on and bake for 30mins and then take the lid off and turn down the temp to about 200°C then bake for a further 15mins or until it's the colour you like.
Once it's baked don't cut into it until it's rested on a cooling rack for at least one hour. This part, although difficult, is very important as it's still cooking on the inside and if you cut into it too soon it will ruin the texture of your crumb.
Enjoy!
*If you can't get bakers flour (high protein flour) then plain all-purpose flour will be fine. Plain flour has a lower protein level so maybe just lower the hydration level to between 65% to 68%. To work out the calculations please see my post about bakers percentage here.
*If you can't get bakers flour (high protein flour) then plain all-purpose flour will be fine. Plain flour has a lower protein level so maybe just lower the hydration level to between 65% to 68%. To work out the calculations please see my post about bakers percentage here.
Comments
Post a Comment