Sourdough
MAKES 1 LOAF (72 PER CENT HYDRATION; SEE NOTE)
400 gm flour (all unbleached flour, or use ¼ dark rye and ¾ unbleached), plus extra for dusting
260 gm water
200 gm sourdough starter Semolina flour (optional), for baking
1 To make the dough, only just mix ingredients together (except semolina) and rest for at least an hour. This is called autolysis, a process that slows the fermentation and makes the dough easier to handle. Return and knead thoroughly, before adding 1 tsp salt. Knead again and set aside to prove in an oiled bowl, covered, until double in size (this can take anywhere from 4 hours to overnight depending on the temperature and activity of the sourdough starter).
2 When dough is ready, turn onto a bench (if it is a bit sticky, use a dusting of flour but not too much) and pull and stretch the sides, folding it back onto itself while rotating the dough. This will work the gluten to hold shape and create air pockets.
3 To create extra surface tension, fold the dough back onto itself until you get a nice smooth surface. This is called blanket folding. If you have a dough with higher hydration, you can use a coil-shaping method, which is to lift and fold the dough underneath itself in a bowl until it has a smooth top. 4 Heavily dust a banneton with flour, then place the dough inside with the smoothest side facing down. If you don’t have one, you can place your dough on a semolina-dusted flat tray or peel, which can slide straight into the oven. Cover and leave until dough has doubled again. 5 Preheat your oven as hot as it will go and place a pizza stone or large cast-iron casserole with a lid into the oven to heat for an hour. This creates a burst of heat to spring the bread. If using a banneton, carefully turn the dough onto the tray. Score the top of your dough to create a pattern using a sharp knife, which will also help the dough expand in the right places. When you add the loaf to the oven you need to add steam, which will prevent the crust forming too quickly. You can spray the oven with water as you place the loaf in, or place a tray of water in the oven as it heats up. Bake the loaf on the pizza stone or inside the casserole until puffed and golden (25-30 minutes).
Cool before cutting.
Note The standard hydration of a sourdough is somewhere around 65 to 75 per cent. A dough with 70 per cent hydration has 70gm water to every 100gm flour.
The wetter your dough, the softer it will be, which will make it harder to handle but can produce a better result, creating more air pockets and a chewy texture. Hydration also varies depending on the flour used. Remember to include the flour and water in your starter when calculating your total quantities and percentages.