Baking bread

Here is a bread recipe which has proved successfull over many years of trial and error.

Sourdough bread recipe

The following ingredients roughly yield a 1kg loaf at 87% hydration.

Top Tips

High hydration for crupet-style chewy bread
Autolyse the flour and water first, without yeast
Small proportion of sourdough starter
Baking stone or dutch oven

Ingredients

430g Strong White Flour (recommendation: strong white bread flour from Shipton Mill)
50g Rye Flour (can be substituted with 50g of Strong White Flour)
40g Sourdough Starter* at 100% hydration
10g Salt
415g Water (can vary between 380-430g, giving 80-90% hydration depending on flour)

*Starter can be kept in the fridge with just a scraping (10g, say) left in the jar. When feeding, use 1 part Rye Flour, 3 parts Strong White Flour and 4 parts Water. To generate from scratch, keep in a warm place and mixed half flour with half water then as a dollop of live yoghourt. Add more flour and water in equal proportion daily. Throw away any excess. Continue until the mixture starts aggressively bubbling.

Method

10pm (before bed): Autolyse

Remove starter from fridge, top up with 20g Rye/White Flour mixture & 20g Water
Gently mix 430+50g flour + 415g water into a loose, shaggy mess in a mixing bowl

7am (waking up): Combine ingredients

Add 10g salt and 40g starter to flour/water mixture
Mix in the bowl using the ’stretch and fold’ method: with a plastic bread scraper, pull up the edge of the dough high and fold it over, repeating on each corner of the dough

7-8.20am (at 20min intervals): Stretch and fold

Keep stretching and folding to promote elasticity of the dough

8.30am - risen (4/5 hours): Bulk rise

Leave dough to double in size, being careful not to over rise
You can continue some stretching and folding during this time
Alternative: if you have to go to work now, put the covered dough in the fridge and carry out the bulk rise when you get home

When risen: First shape

Flour surface and scrape dough out of the bowl
With floured hands, pull up the corners of the dough for another stretch and fold
Turn dough over and, using the dough scraper, twist dough and pull toward you, creating surface tension on the skin of the dough (there are many good YouTube videos on dough shaping)
Leave to stand for half an hour

30mins later: Final shape

Prepare a banneton with a liner by heavily flouring
Stretch and fold the dough again
Turn over and use the scraper to twist and pull the dough to develop surface tension
Top-down, turn dough into banneton

Retard dough

Put into fridge for 1hr or more

Heat oven and wake up dough

Take dough out the fridge
Put baking stone in the oven and preheat for 30mins

Score and bake

Turn out dough onto baking stone
Score bread with your favourite patten
Add steam to over (ice cubes/spray)
Bake for 10mins before letting steam out and turning bread
Bake for a further 15 mins, more or less , reducing temperature by 30 degrees and checking and turning
Cool on rack for 1/2 hours
Midnight sourdough feast