Recipe:
375g bread flour (14g protein per 100g)
248g water
7g salt
80g stiff starter (60% hydration)
I mixed all the ingredients together then kneaded it in the bowl for 10 minutes until it became very smooth. Rested for 30 minutes, then did one set of coil folds. The dough was not stretching a lot so I left it to bulk ferment after just one set of coil folds.
Bulk fermented for 8 hours, shaped and put it into a banneton, then cold proofed for 15 hours overnight.
Open baked in a convection oven at 230°C for 30 minutes with steam created by putting a large tray of boiling water below the sourdough, then another 15 minutes at 200°C.
by throwaway080405
5 Comments
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That looks fab. i don’t think you can get much better than that!
textbook!!
Just perfect 👌 you should be proud!!
Lovely! Was that ten minutes hand kneading or machine?