I adapted this recipe from virtuousbread. They used a rye starter, but mine is white and they had an extra handling stage at the end that I omitted because my dough was waaaaay too sticky and soft to flip over. I obviously still have a lot of practice to do – it didn’t spring much in the oven and my slashes don’t open up very much so there’s something not quite right somewhere – perhaps it needs a little more proofing, or a slightly dryer dough…
All in all, I’d call it a success, though. The crust was crisp but not too hard, the crumb was nicely open and chewy and the taste was pleasantly sour… but I have bigger plans for this bread, so stay tuned for part 2 😉
Makes 1 large or 2 small loaves
30g mature sourdough starter
Stir, cover and leave at room temperature for 12-18 hours until frothy.
Sponge from day 1
Mix the sponge from Day 1 in the water until it is thoroughly incorporated. Add the flour and knead for 10 minutes. Let the dough rest in a bowl for 60 minutes.
Take it out, stretch and fold. Oil the bowl and put the dough back and leave for 60 minutes. Repeat.
Turn it out onto a well-floured baking tray and shape it into a loose round ball. Sprinkle liberally with flour. Cover with a teatowel and let rise for 2 hours or until risen by half.
Preheat oven to 230°C.
Score the loaf and bake for 15 minutes. Reduce the heat to 200°C and bake for 25 minutes more. Transfer to a wire rack to cool completely.