White sourdough

Makes 1 loaf. Takes 3 days. This recipe fits well in the banneton. 🔒

When it's very warm watch for soupiness, you may need to halve rest times.

Ingredients

• 125-150 gm starter
• 388 gm water (35 C)
• 562gm white flour
• 10 gm salt

Method - Day 1

Prepare starter.

Method - Day 2

Follow Jack book but don't do the last fold. Do this instead:

• Flour the pizza paddle.
• After the second 2 hour rest in the bowl, flour the bench and tip dough out.
• Do ~5 folders and flip it over, be gentle.
• Shape into a ball gently and put onto pizza paddle.
• Flour banneton and top of dough and put banneton on top.
• Rest 1-2 hours then put in fridge.

Method - Day 3

Bake

• Pre-heat oven 20 mins.
• When kettle is done, take dough out and flour top.
• Flip it over onto pizza tray.
• Slash it on an angle but not too deep.
• Bake 50 mins total with this method:
• 15 mins @ 250 C
• 15 mins @ 200 C
• 20 mins @ 200 C

Notes

13/1/2024

I did a double loaf (flour was max 900 gm) and they turned out well. I used banneton and a bowl with fabric cover - floured very well. The loaves just fit on the tray so you could reduce ingredients a little next time. It was warm (25 C) and it was getting soupy so I halved the last two rest times.

They didn't pop in the oven that much, it could be because the door was open a while putting them in.