To create a healthy, additive-free, easily digestible bread for my family. And I love baking!
This starter produces a light, open crumb loaf with a mild sour flavour. It works well for white and wholemeal flours.
Goût et saveur
Ingrédients de base
- 350g Water
- 100g Starter
- 450g Flour
- 10g Salt
- 25g Water
Ingrédients pour nourrir le levain
- 150g Flour
- 150g Water
Remove from fridge. In a jug, mix equal parts flour and warm water until combined. Stir into starter. Cover and allow to activate at room temperature for several hours, until at least doubled in volume.
150g Flour 150g Water
Méthode de travail
Mix 100g of ripe 100% hydration starter with 350g warm water in a large bowl.
350g Water 100g Starter
Add 450g unbleached baker's flour. Mix until combined.
Rest at room temperature for 1 hour. Add 10g sea salt and 25g water. Squish into dough until fully combined. Cover bowl with cling wrap. Ferment at room temperature for 4 hours, performing a stretch and fold in the bowl every 30-40 minutes.
10g Salt 25g Water
Scrape onto bench and shape into boule. Transfer to proofing basket and proof in fridge for 12-14 hours. Bake in a preheated Dutch oven at 230°c for 30 minutes. Remove lid and bake for further 15 minutes or until internal bread temperature reaches 95°c. Rest until fully cooled, or overnight, before slicing.
This starter makes a wonderful deep dish pizza base that is crispy on the bottom and soft inside.