French Country Bread
600 g strong white flour
70g 100% hydration refreshed sourdough
485 g water
14g salt
Mix flour and water in a bowl and leave it for 4 hours (autolysis)
Transfer the mix into your planetary mixer, add the refreshed sourdough and start working the dough. Add the salt and work until you have a smooth and elastic dough. It will be fairly wet dough. Transfer the dough into a plastic container, such as a tupperware, and then let it rest for about 5 to 6 hours, operating a few folds during this time. You may need to use a dough scraper as the dough is quite wet.
Put the dough in the fridge and leave it for 24hrs.
After the 24 hours take the dough out of the fridge and let it rest at room temperature for 2 hours.
Divide the dough into two ( in case of 600g of flour) and shape your loafs.
I tried two different methods, one using a proofing basket, and one simply shaping an oblong slice of dough and prove it onto a tray lined with baking paper. Both methods were successful, so it is really up to you.
In both cases I then inserted the dough into big food grade plastic bags and let them rest for two hours.
In the meantime heat your oven at 300 C, or max temperature with a baking stone inside. Either tilt your dough onto the hot baking stone or slide the baking paper onto it (no need to remove it, the paper does not affect the performance of the stone) and bake for 5 minutes at 290C, and then for 20 at 220C.
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