The bread has a nutty flavour and a heavyish texture without being leaden. It is springy and keeps well.
Taste & flavour
- 33% Starter
- 33% Strong white flour
- 34% Water
- 20g Flour
- 30g Water
- 40g Flour
- 60g Water
- 80g Flour
- 120g Water
- 240g Flour
- 240g Water
- 400g Flour
- 15g Salt
- 1tbsp Sunflower seeds
Mix 1 tablespoon of starter with 1tablespoon of strong flour and one tablespoon of water.
33% Starter 33% Strong white flour 34% Water
After 4-6 hours add 20g strong flour and 30g water. Whisk with fork.
20g Flour 30g Water
After another 4-6 hours (third step of day 1) add 40g flour and 60g water.
40g Flour 60g Water
Day 2: At the beginning of the day add 80g flour and 120g water. Whisk with fork.
80g Flour 120g Water
Day 2. At the end of the day add 240g flour and 240g water. Whisk with fork.
240g Flour 240g Water
Day 3: Add 400g flour and 15g salt. A handful of sunflower or pumpkin seeds may be added. Mix in a food mixer with dough hook for 10 minutes. Add a drop of olive oil at the end to prevent the dough sticking to the bowl. Cover and leave to rise for 4 hours or so. Turn out and cut into two parts. Knead each one by folding and squashing for 5 minutes or so. Dust with flour and put into bannetons.
400g Flour 15g Salt 1tbsp Sunflower seeds
Put baking stone in oven and preheat oven to maximum. Dust tops of dough with flour and invert onto open sided baking sheet. Slide onto baking stone. Place in middle of oven and bake for 10 minutes. Open oven and turn loaves through 180 degrees. Bake for another 10 mins. Turn down to gas mark 3 and bake for another 10 mins. Remove from oven and cool on wire tray.