Ingredients
Equipment
Method
- It is best to start making the bread early in the morning, then you will have a loaf ready for lunch the next day.If you want to keep some sourdough for later, make more pre-dough accordingly.
- Mix the sourdough starter, water and wheat flour in a bowl. Cover the bowl with cling film. Leave to rise at room temperature for 3 hours.If you have made more pre-ferment than required, remove the extra dough and store it for later use.
- In a mixing bowl, knead the pre-dough with the main dough ingredients until smooth (slightly sticky). Cover the bowl again with cling film. Leave to rise at room temperature for 3 hours.
- Now carefully stretch the dough a little and fold it on one side. Stretch it again a little and fold it again.No more kneading! Stretching serves to get air into the dough. Put the dough back in the bowl, cover well and leave to rise in the fridge for about 20 hours.
- After the long resting period, carefully stretch and fold the dough a few times. Then leave it to warm up at room temperature for an hour and a half in a floured proving basket (or a suitable bowl).
- Preheat the oven to 240°C. If available, preheat the cast iron pot in the oven. Otherwise, preheat a pizza stone or baking tray in the oven. Place an ovenproof bowl filled with water in the oven.
- Do not fold or knead the finished dough any more, but slide it very carefully into the pot or onto the baking tray. If available, put the lid on. Otherwise, cover loosely with aluminium foil.Pour a glass of water onto the hot oven floor and quickly close the oven door.
- Bake for 35 minutes. Then remove the aluminium foil, reduce the temperature to 200°C and bake for another 15 to 20 minutes.
- Leave the bread to cool completely on a wire rack.
Notes
It's quicker to use ready-made sourdough from a health food shop. In this case, please follow the instructions on the packet regarding proving times!