Have a lot to say about this one (skip rant and go straight to Recipe below) – I don’t have natural starter, no Dutch oven, or banneton, nor time to wield at my convenience! But my whole family loves artisan breads (and all breads for the matter). I’ve tried some recipes involving days of fermentation until the dough turns gummy, or made some successful ones but they were so flat because the high hydration dough just had no strength to get puffed up nicely.
This one I will say is a huge success for me, it hits all the right spots in terms of crispy crust and soft airy interior. It puffed up a third in the oven, and showed a little round belly. First time I can get such a crumb. Tasters all gave the thumbs up – whether with a slab of butter or with oil-vinegar dip. I must thank Autumn’s Kitchen and John Liew videos because I incorporated many of their sourdoughq techniques.
The recipe involves very little elbow grease, but will still take minimally 5 hours.
If you like fancy scoring patterns like the ones here, I have also added additional notes at the end of this post.
- 300g bread flour (can replace with wholemeal up to 30%)
- 240g water
- 1/4 tsp instant yeast
- 1.5 tsp salt
- 12g olive oil
1. Add flour and yeast in a mixing bowl and mix. Make well in the middle, add salt, water and olive oil. Stir the liquid to dissolve the salt. Mix in flour using spatula till no dry flour.
2. Cover with cling wrap and leave on counter for 1 hour.
3. After 1 hour, so a set of stretch and fold in all directions. Turn dough around and cover again. Wet your hands to avoid sticking
4. After 30 min, repeat stretch and fold.
5. Cover and rest for 1 hour.
6. Now do a set of coil fold.
7. Cover and rest for 1 hour. Then repeat coil fold and rest again for 1 hour.
8. Overturn dough onto heavily floured baking paper to shape. Stretch out all sides, fold in 1/3 left and right, then Swiss roll up.
9. Place ‘upside down’ in a lined with baking paper and heavily floured baking tin or banneton. Tighten up the seam by cross pinching.
10. Freeze in freezer for 1 hour. OR place in chill section and cold retard for 12 hours.
11. Preheat oven to 230 deg C with baking tray or Dutch oven. Take dough out of fridge and make a cut.
12. Lift with baking paper and place into heated oven. As I don’t have Dutch oven, I used a steel mixing bowl to cover. The inside is wet with water to create steam.
13. Bake for 10 min, take dough out to repeat cut, to create a more pronounced ear. Return to bake with cover for another 10 min.
14. After 10 min remove cover and bake for 20 min more.
15. Cool completely before slicing, at least an hour.
At step 11, when you have just taken the bread out of the fridge, dust heavily with flour.
Using a normal sewing string, make markings to divide the dough into sections lightly
My makeshift lame is as shown. Use the binder clip to hold the razor safely and adjust the angle to your convenience.
Proceed to score wheat designs along the guiding lines.
Proceed to bake the bread at 230 deg C, covered for 20 min, then remove cover for another 20 min.