Sourdough Loaf (Deprecated)

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Ingredients

Feed Starter

Ingredient	Amount	Calories
Rye Flour (for feeding)(edited)	21g	—
Water (for feeding)(edited)	21ml	—

Stiff Starter

Ingredient	Amount	Calories
Strong White Flour (stiff starter)(edited)	88g	—
Water (for stiff starter)(edited)	44ml	—
Rye Starter (from earlier step)(edited)	44g	—

Dough

Ingredient	Amount	Calories
Stiff Starter (from earlier step)(edited)	145g	—
Water(edited)	400ml	—
Strong White Flour (dough)(edited)	400g	—
Wholemeal Flour(edited)	50g	—
Rye Flour(edited)	50g	—
Fine Sea Salt(edited)	12g	—
Olive Oil(edited)	3g	—

Recipe

Prepare Rye Starter

Feed the rye starter by mixing in the water and flour with a sterilised spoon.
Leave out for 8+ hours. For best results make sure your starter has risen as much as possible when you use it.

Prepare Stiff Starter

Mix strong white flour, water, and rye starter in a bowl.
Cover with cling film.
Leave out for 8-14 hours.

Prepare Dough

Put stiff starter and water in a bowl and mix by squeezing starter through hands.
Add strong white, wholemeal, and rye flours.
Hand as a claw and gently combine.
Flour a work surface with strong white flour.
Stretch and tear dough using puma hand for 6 minutes.
Dough back in bowl. Wait 20 minutes.

Dough back on work surface.
Add fine sea salt.
Stretch and tear again for 6 minutes.
Oil the bowl, put dough in.
Fold dough using folding technique.
In bowl, cover with cling film. Wait 1 hour.

Fold. In bowl, cover with cling film. Wait 1 hour.

Fold. In bowl, cover with cling film. Wait 1 hour.

Fold. In bowl, cover with cling film. Wait 1 hour.

Clean bowl. Put in tea towel folded in half.
Sprinkle tea towel with wholemeal flour. Put in bread.
Cover with cling film and put in fridge for 8-12 hours.

Cook

Put dutch oven in oven at 250°C.
Take dough out of fridge and leave for 1 hour.
Sprinkle dough with semolina. Place top-side-down inside dutch oven.
Use a razor blade or very sharp knife to cut a 1.5cm cross on the top.
Cook for 35 minutes with lid on.
Cook for 25 minutes with lid off.
Remove from dutch oven and cook on oven shelf for 5-10 minutes.
Place on wire rack for 30 minutes before cutting.