Surrey Homes | SH57 | July 2019 | Summer supplement inside

Recipe One
Makes 1 loaf Prep time: Up to 24 hours
Cooking time: Around 50 mins
You will need: A Dutch Oven or
baking stone, a bread scoring knife/
blade, a round banneton or colander
• 100g active starter (you can
make your own or buy online
at justsourdough.com)
• 330-350g water (filtered or
mineral water), lukewarm
• 400g organic unbleached
strong white flour
• 100g of stoneground organic
wholemeal flour (or 50g
wholemeal, 50g spelt)
• 9g fine sea salt, dissolved in 9g water
• rice flour, for dusting the banneton
1In a large bowl mix the
starter and water and stir
until the starter is dissolved.
2Add all the flour and mix until the
ingredients come together into a
large ball. (At this stage we are only
mixing the water, starter and flour.)
3Cover and let the dough rest
on the side in the kitchen for
between 30 mins and 2 hours ‒ this
is what bakers call ‘autolyse’.
4Add the dissolved salt mixture to the
dough. Make sure the salt is distributed
evenly throughout the dough using a ‘Slap
& Fold’ technique (you repeatedly slap
the dough down onto the work surface
and fold it over on itself). This traps
some air whilst developing the gluten.
Continue for around 6-8 minutes, then
set aside in a bowl for 10-15 mins.
5The next stage is to ‘Stretch &
Fold’. Lift and fold your dough in
half over on itself, do a quarter turn
of your dough and repeat three more
times. Place back in the bowl ‘seam’
side down. Repeat this process three
times at 30-60 minute intervals with a
final 15-30 minute rest at the end.
6Shape the dough lightly into a ball then
place into a round banneton dusted
with rice flour (with a handful of mixed
seeds at the bottom, if desired). If you don’t
have a banneton, use a clean tea-towel
dusted with rice flour inside a colander.
Dust the top with rice flour, then cover.
7Prove. Leave your dough to
one side until it is 50% bigger,
then transfer to the fridge and leave
to prove there for 8-12 hours.
8The next morning, preheat your oven
to 250°C, pop in your Dutch Oven
or baking stone with a large pan of ice or
boiling water underneath, and heat for at
least 30 mins before you are ready to bake.
The hydration helps form a beautiful crust.
9Once the oven is up to full heat,
carefully remove the Dutch Oven,
then tip your dough inside carefully and
score the top with your scoring knife/
blade. This determines where the bread
will tear as it rises. Spray with water and
bake for 30-35 mins with the lid on.
Towards the end turn the heat down to
180-200°C, remove the lid and bake for
another 15 mins, or until you achieve
the colour of crust that you prefer. Take
it out of the Dutch Oven and leave to
cool down for up to 2 hours. Enjoy!
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