Prep time: 15 minutes Cook time: 60 minutes Makes: 1 loaf (900g)
100g sourdough starter rye
200g organic wholemeal flour
300g organic strong white flour
10g fine sea salt mixed with 15g cold water
Semolina for dusting baking tray (helps stop dough sticking)
Mixing (use an electric mixer)
Add all ingredients to a mixer bowl. Mix for 3 minutes on slow speed. Increase the speed to fast and continue mixing for 8 minutes until all ingredients come together into a large ball.
Cover with a clean damp tea-towel and allow the dough to rest for 1 and ½ hours.
Knock dough down and fold the dough over on itself. Cover with a clean damp tea-towel and allow it to rest for 1 and ½ hours.
Knock dough down again and fold the dough over on itself. Cover with a damp tea-towel and allow it to rest for 1 hour.
Dust work bench lightly with flour. Add dough to surface then place into a round banneton that has been dusted with flour. Dust the top with flour, then cover with a damp tea-towel.
Transfer to the fridge and leave it to prove for 8-12 hours.
Baking (to be done the following morning) Total Bake time 1 hour
The next morning preheat your oven to 220C for at least 30 minutes before you’re ready to bake. Place your baking tray in the oven and a large pot of boiling water underneath. The water helps form a lovely crust.
Once the oven has reached full temperature, carefully remove the baking tray from the oven and dust lightly with semolina. Flip dough onto baking tray and slash the top with a blade. This determines where the bread will tear as it rises.
Bake for 10 minutes at 220C. Then reduce heat to 180C and bake for another 50 minutes or until your crust is as dark as you like it. The darker the crust, the more flavour your bread will have.
Allow to cool before slicing.