100g country grain flour + 300g strong white flour
Delicious combo
Half half
200g wholemeal flour + 200g strong white flour
Healthy?
All white
400g strong white flour
Basic staple, not a lot of depth in flavour
Method (making the dough)
Step
Task
Duration until next step
1
Remove starter from the fridge (40g) add 40g rye flour and 40ml water, mix well and keep at room temperature out of the sun. (Protip: Use rubber band to indicate the original volume, see above image)
Wait until volume has doubled (2-6 hours)
2
Spoon 80g of risen starter into a large mixing bowl, put remaining 40g starter back into the fridge
3
Add 300ml water into the same bowl, mix well
4
Add 400g flour (see above for types), and 8g of table salt, mix until no dry parts left, cover with lid
Wait 30 minutes
5
Stretch and fold (12 times), cover with lid
Wait 2 hours
6
Stretch and fold (4 times), cover with lid
Wait 2 hours
7
Stretch and fold (4 times), cover with lid
Wait 1 hour
8
Onto a lightly floured surface, tip out the dough, stretch and fold (4 times) and form into a ball, cover with bowl
Wait 1 hour
9
Dust lightly with flour, flip over, stretch and fold (4 times) and form into a ball, place ball into a lightly buttered loaf tin, cover with cling film
Straight into fridge or leave out for 1-2 hours to rise a bit more
10
Put loaf tin into the fridge
Overnight
Method (baking)
Step
Task
Duration until next step
1
Turn oven on bread baking mode at 240 degrees celcius
Until oven has reached 240
2
Take loaf tin out of the fridge, remove cling film, score straight down the middle
3
Put loaf tin in the oven, with approx 100ml of water in the bottom oven tray (for steam), close the oven door