Dean’s Sourdough (Pain au Levain)

Another hit with Baker & Cook’s customers, the sourdough is made with natural wild yeast. Create your own special loaf by playing around with the different ratios of rye and wholemeal flour. A little malt flour grants added flavour.

Makes 2 loaves

Prep time 24 hours Bake time 40-45 minutes

• 680g strong bread flour

• 80g wholemeal flour

• 40g rye four

• 360g sourdough levain starter

• 8g malt flour

• 20g salt

• 520ml chilled water

• additional flour for dusting

» Preheat oven to 250°C.

» Place all the ingredients into a large mixing bowl and using your hands, combine the ingredients together until a dough mass has formed. Tip the dough out onto your work surface and knead for around 15 minutes (taking a rest period of 60 seconds, every 2-3 minutes) until the dough is smooth and elastic in feel.

» Place the dough into a lightly oiled bowl and cover with plastic wrap and ferment for 3 hours. Tip the dough onto the bench and gently deflate it by folding it onto itself 3–4 times. Return the dough to the lightly oiled bowl and cover with the plastic, leave to rest for another 1 hour.

» Gently tip the dough onto a lightly floured bench, divide in half and gently mould it into a round ball shape. Cover and rest for 20 minutes.

» While the dough is resting, lightly flour the inside of two round banneton baskets. » Mould the dough into its final round ball shape making sure the ball is tight and firm and the seam is at the bottom. Gently place the dough into the prepared flour dusted banneton with the smooth side down. » Repeat with the second loaf. Cover with a sheet of plastic and leave in a warm place for 45 minutes.

» Place into the refrigerator overnight. » Remove the baskets from the refrigerator and leave it in room temperature for 2 hours.

» Using a razor blade or sharp knife, cut 4 cuts into the top surface, then slide the loaf onto the baking tray and quickly apply steam to the bottom of the oven.

» Bake for 20 minutes and then turn the loaf around and reduce the oven temperature to 200°C. Bake for another 15 minutes or until a dark goldenbrown colour is achieved.

» Remove from the oven and place on a cooling rack to cool.

Kinley sugar bowl and Olive wood spreader, both from Crate & Barrel.