24 hrs incl. proving · serves 10
A slow-fermented country loaf baked in our wood-fired stone oven until deeply crusted.
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Method
- 1.Mix the flour, water and starter, rest for 30 minutes, then add the salt.
- 2.Bulk ferment for 4-6 hours, folding every 30 minutes for the first 2 hours.
- 3.Shape into a round loaf and proof overnight in the fridge.
- 4.Score the top and bake in a very hot stone oven with steam for 20 minutes.
- 5.Lower the heat and bake a further 20-25 minutes until deeply browned.