Artisan Sourdough Bread

Serves makes 1

Time 1 hour plus 2 day prepping

Ingredients

For Levain 

50g sourdough levain 

100g water

70g bread plain flour 

30g wholemeal flour

For the Bread

560g bread plain flour

140g wholemeal bread flour

490ml water

140g levain (recipe)

10g sea salt

Extra virgin olive oil, to serve

Method

DAY 1

Mix all ingredients together and place in a container with cling film.

Leave in fridge and remove at night for the next day.

DAY 2

Mix water, levain and salt with a whisk and leave to sit for 1 hour. Add flours and mix on a low setting with dough hook for 5 - 12 minutes until the dough comes together.

Place in a bowl and cover with a clean damp kitchen cloth to prove for 1.5 hours.

Stretch and fold 3 times after 1.5 hours.

Stretch and fold 3 times after 1.5 hours.

Stretch and fold 3 times - dust your bowl with semolina and place in the dough, place baking paper on top and cover with tea towel, then place in fridge for next day.

DAY 3

Remove dough from fridge and leave at room temperature.

Preheat your oven to 250°C. Place your Dutch oven in the oven to preheat.

Turn out into your Dutch oven your bread and split down the middle with a razor blade or sharp knife. Cook at 250°C with lid on for 20 minutes.

Remove lid and cook for a further 10 minutes.

The final 20 minutes drop the temperature of the oven to 230°C. 

Serve with extra virgin olive oil.