I adapted this recipe from virtuousbread. They used a rye starter, but mine is mostly white now (I must go shopping for some rye flour, which is not as easy as it sounds in this corner of the world) 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.