Sourdough loaf 1

⇐ Bread

This is a recipe from Kirsten, who posts on YouTube under the name of Full Proof Baking. For detailed instructions see [https://www.youtube.com/watch?v=HlJEjW-QSnQ]

But Jeez! Is it complicated!

Ingredients

70g wholemeal flour

255g plain bread flour

253g water -this makes too wet a dough for me - 79% hydration including levain, so maybe 235g

65g leaven made from a 1:2:2 mix of 13g starter, 26g flour and 26g water

7½g salt

Method

When handling the dough use wet hands and wet the bench and tools.

1. Autolyse. In a bowl, mix flour and water well till all the flour is well incorporated. Cover and leave for 3 hours
2. Levain. Add the levain. Mix well for about 4 minutes until levain fully mixed in. Cover and leave for 30 minutes
3. Salt. Add the salt.Mix well for about 4 minutes until salt fully mixed in. Cover and leave for 30 minutes
4. Fold. Tip dough from bowl on to moistened bench. With a moistened bench knife loosen the left edge of the dough and gently pull out and fold back over the remaining dough. Repeat with the right, top and bottom edges. Return to bowl, cover and leave for 30 minutes.
5. Laminate. You are trying to make a large square sheet of dough, a bit like a sheet of pasta. So again on a moistened workbench take an edge of the dough and pull out from the centre, taking care not to break it. Repeat with other edges and stretch out to a large square. Using the moistened bench knife to loosen edges, from the left, fold one third of the square back over on itself. The fold the opposite uncovered third back over the folded dough. Repeat from the top and bottom. Place dough into a clean square pyrex dish or similar, cover and allow to prove for 45 minutes.
6. Stretch and fold #1. Lift the dough from just above the middle and allow the top edge to fall and fold underneath. Repeat with the bottom edge. Turn 90° and repeat.
7. Stretch and fold #2. as #1
8. Stretch and fold #3. as #1. The stretch and fold can be repeated more times if dough is not firming up
9. Shape. Shape into a batard or oval loaf (see video), dust the top liberally with flour and transfer to a well floured proofing basket or banneton.
10. Proof & Retard. Allow to proof at room temperature for 15-20 minutes. The transfer to fridge overnight (12-16 hours)
11. Bake. 15 minutes at as hot as oven will go 260℃? then 20 minutes at 220℃

Full Proof Baking https://www.youtube.com/watch?v=HlJEjW-QSnQ