The learning curve continues.
This is a minor adaptation of the 1:2:3 formula to make a slightly stiffer dough. This time, I baked round loaves in a Dutch oven. While many bread bakers advocate heating the Dutch oven at the same time as the oven, I have a terrible habit of burning myself so I didn’t do that step. I’ll do it next time, though, as I try for a thicker crust. I’ll also try adding some more flour (perhaps a bit of rye or spelt) to try to get a dough that’s easier to work and that I can actually slash the top of – this dough was too slack and sticky for slashing.
The crust was thin but nicely crisp and the crumb was good – soft and delightfully chewy. Most importantly, though, it tasted great.
Makes 2 medium loaves
350g 100% hydration starter
1 tbsp olive oil
1 tbsp sugar
Mix everything but the salt in a large bowl and knead for around 5 minutes. Cover and rest 30 minutes.
Turn out onto bench, fold, return to bowl, cover and rest 30 minutes. Repeat this step three times, for a total of 4 cycles. After the 4th fold, cover tightly and refrigerate overnight.
The next morning, remove the bowl from the fridge and bring to room temperature – about 2 hours.
Add salt and knead lightly. Cut into 2 portions and place in parchment-lined bowls. Cover loosely and rest approximately 3 hours.
Preheat oven to 250°C.
Use paper to transfer one loaf into Dutch oven (with paper), cover with lid and put into oven. Reduce heat to 230°C and bake for around 40-45 minutes, removing lid after 15 minutes. Loaf should be a deep golden colour.
When done, transfer to wire rack to cool completely before cutting.
Reheat oven and repeat with second loaf.