The last loaf I baked, the 'R U Ok?' loaf. Really Really Happy with the results! This is 100% stoneground organic white flour. 75% hydration with 100% hydration sourdough starter. Checkout the crubshot below.
A classic sourdough bread to feature the slogan of the Australian mental health awareness day of 10th September: Are you Ok? 💜 This is something important to remember. No need to wait for a special day. It's always a good time to check in with your family, your mates and colleagues. Specifically during these challenging times. Stay connected 🙏 Your message could mean the whole world to someone and it could change their lives.
Recipe
How much time you need?
Preparation time: 2 hrs
Cook time: 40 min
Total time: 26 hrs
Resting/Proofing time: 20hrs
Ingredients:
500gr organic white flour
75gr active sourdough starter
10gr fine salt
375gr water
I am using organic stone milled high protein content (13%) flour.
Crumbshot
For the recipe, please follow the steps on my original recipe of sourdough bread here. The only variation here is the types of flours I use and the proofing method (ambient-cold-ambient). If you have made sourdough bread before, you might want to directly check the short weekend schedule below =)
Method:
Follow the steps on my original recipe of sourdough bread here and see below a sample of the schedule I normally do on weekends.
Saturday schedule:
7AM take starter out of the fridge
8AM fed starter
11.15AM autolysis for 45min (mix flour & water)
12PM add starter and salt. Mix, stretch and fold for 1 min.
Rest 30 min. Repeat 4 stretch and folds for 1-2 min every 30 minutes.
Rest 30 min after the last stretch.
2PM pre-shape. Rest 30min
2.30PM shape the loaf and place in a floured proofing basket. Proof at 25°C for aprox 2 hrs and then covered with clinging wrap and place in the fridge till next day.
Sunday schedule:
12.30PM take loaf out of the fridge and let proof at room temperature for 2 hours.
2PM preheat oven at 250°C with Dutch oven in, or at 235°C with steam function level 2 for 2 min before putting the loaf in.
Score bread. It should still feel cold, just a little bit.
Place in Dutch oven, bake for 20min, lid on. Decrease temperature to 230°C. Remove lid and bake for 23-25min. Many people go with 20min but I prefer to go for extra few minutes to caramelise the crust. Turn oven off, let rest for 20 min with oven door slightly open to cure the crust.
If your oven has a steam function, go for 235°C, put the loaf in the oven just in a preheated baking tray, steam level 3 for 20 min, decrease temperature to 200°C and remove steam, continue baking till crust is golden up to 20 min more.
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