.A higher hydration and overnight refrigeration leads to a more open crumb in this tasty, chewy white sourdough bread.
Ingredients for WHITE SOURDOUGH ARTISAN BREAD (78%
HYDRATION)
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500g
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750g
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1kg
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1.25kg
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Rye
Sourdough Starter, Active
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94g
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141g
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189g
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235g
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Water,
Filtered
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160g
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240g
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320g
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400g
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White
Bread Flour
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240g
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360g
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479g
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600g
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Salt,
Finely Ground
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6g
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9g
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12g
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15g
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Dusting
Flour
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Toppings
(optional): i.e. herbs, flour, poppy seeds, rolled oats, sesame seeds or sunflower
seeds.
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METHOD:
1. Activate sourdough starter.
2. Autolyse: weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours.
3. Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature. Keep dough covered.
4. Pre-shape. Cover and rest the dough for 15 minutes on the bench.
5. Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).
6. If dough was refrigerated, bring to room temperature. Rise in banneton for 1-3 hours or until ready.
7. Pre-heat oven, baking tray and roasting lid (or ceramic casserole dish including lid) for 1 hour before baking (260°C).
8. Sprinkle the dough surface (base) with dusting flour. Turn out dough onto a peel or onto a sheet of baking paper (if using a casserole dish). Brush away excess flour (optional). Spray lightly with water (if adding topping). Sprinkle with topping (if using). Score bread. Spray lightly with water. Remove hot tray from the oven. Place the bread onto the hot tray immediately (or lower into the hot casserole dish using the baking paper). Bake at 250°C for 15 minutes (lid on).
9. Bake at 230°C for 15-30 minutes (lid off) until golden and cooked.
10. Remove bread from the oven. Cool completely on a wire rack.
11. Slice bread and serve.
12. Store bread at room temperature (covered) or wrap and freeze (whole or sliced).