On the first day put one tablespoon of flour and one of water into a bowl and mix together. Cover loosely and leave in a living room for about 12 hours.
Add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
On day two, stir in the third tablespoon of flour and third of water to the paste, cover loosely and leave in a warm place for 12 hours.
For the second feed on day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
On the third day add two tablespoons of flour and water, cover loosely and leave in a warm place for 12 hours.
Later on day three add the two tablespoons of flour and water, stir to mix, cover loosely and leave in a warm place for 12 hours.
If the paste is not starting to bubble repeat the 12-hour feed and water routine and ensure the starter is kept in a warm place.
Stir the starter and measure 50g into a large mixing bowl.
Add the flour and water, stir to make a paste, cover loosely and leave in a warm place for 4 - 12 hours until bubbles are appearing.
Either dispose of the unused starter or continue to feed it daily with one spoon of flour and one of water until your next bread making session.
Dust the inside of the banneton with flour, line a large oven tray with parchment.
Add the white flour and water to the bowl of ferment and stir.
While the dough is still craggy and lumpy stir in the salt.
Using your hands gather everything, gently pressing into a sticky ball of dough.
Knead for 100 presses without adding flour.
Put the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
Pre-heat the oven.
Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
Using a very sharp knife or a pair of scissors, quickly and gently make four cuts into the top of the loaf.
Bake for 45 - 50 minutes until golden brown.
Leave to cool on a wire rack.
Plastic bowl and mixing spoon, Clingfilm, Parchment lined baking tray and 25cm/10" round banneton
I've found with all sourdough recipes that there's a lot of room for interpretation. For this recipe (and this is the first where I've had real success) I used a mother starter that I've made up from reading other blogs, etc. I used that to create my ferment using Dove's Farm white spelt (which was also used to make the mother). I left the ferment for about 12 hours overnight in a relatively cool (18-20 degrees?) kitchen. I then mixed all dough ingredients and kneaded on an unfloured surface (a dough scraper helps here) until it was just smooth. I left this for 5 hours in an oven with its light on and the door ajar to create about 24C, and after each hour, performed four folds to the dough. At the end of the 5 hours, I created a boule by pulling the bread towards me as I rolled it along the surface and then rested on the work surface for 30 minutes. Then I performed the folds again to create tension, left it to sit for a minute to be sure the folds had 'stuck' and tipped it carefully (exposed folds upwards, into a collander lined with a very well-dusted tea towel. After about an hour and 20 minutes I tipped it onto a pizza stone that I had warmed up in an oven from cold to 260C (don't put cold stone into hot oven!). The dough was slashed and spritzed with water first. I then reduced the temperature to 220 for 20 minutes or until it sounded like a drum when the underside was tapped. Folding and shaping techniques were picked up from seriouseats.com's workhorse loaf recipe which is hugely informative and is what I have always used for my yeast-based bread.
05 Nov 2017
Let your starter rise for 4-12 hours until bubbly? Bulk proof 2-12 hours? Of course temperature and starter activity dictate how quickly its ready but there's no where near enough content on what to look for to know whether it's done or not. Poorly written.