1. Measure 75ml water, 75ml flour and stir into 1 tbsp of the starter to feed it. Leave for 8 hours.
2. Get your water accurately measured into a jug. In a large mixing bowl, place your flour and make a well in the centre. Pour your starter into the water. Mix the starter into the water then pour into the flour. Do not add the salt yet! Bring the dough together as gently as you can. Leave for 1 hour.
3. Place the salt on top of the dough, pour a little water over your hands, then gently bring the salt through the dough. Leave for 30 minutes.
4. Uncover your dough, dip your fingers in water and gently loosen the dough away from the bowl, one by one stretching each of the 4 corners of the dough up as high as they want to go without tearing and lay over the top of the previous one. Leave to rest for 30 mins and repeat until the dough has had 3 folds. Leave the dough another 30 mins.
5. Place on a lightly floured surface, being careful not to rip or knock too much air out. Pre-shape into a round by gently folding the corners of the dough in to meet in the centre, then flip it over, dust with flour and leave to bench rest for at least 15 mins and up to 30. Get rid of excess flour on the work bench.
6. Finally, shape your dough into your desired shape. For a round, flip the dough over and bring the dough from the outside into the centre about 5 times, flip it over again and use the dough scraper to help push it into a tight round. Place into a floured proving basket or mixing bowl lined with a floured tea towel. Leave to rise at room temperature for roughly 2- 3 hours, place in a cool place to slowly prove for around 8 hours at 8-12C or in the fridge for at least 15 hours. You can be clever with the proving times if you like, for example give the dough 1-2 hours at room temp then put into the fridge overnight for a longer, slower prove.
7. To bake, have your oven set to 240C with a heavy tray, baking stone or casserole dish in there getting hot.
8. Bake for a good 35-45 mins, turning halfway through, or in the case of a casserole lift the lid off halfway through, turning the oven down to 220C when you do
|Serving Size: 1 (507g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 88.1mg||2 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 2.7g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Calories per serving: 18
There are no reviews yet. Be the first!