Recipe
Sourdough Starter:
Wheat 40g
Water 40g
Sourdough 5g
Let raise over night
Bread:
Flour 320g
Rye flour 80g
Sourdough Starter 80g
Water 280g
Salt 8g
Mix everything together except 40g water and the salt. Cover it and let rest for 30 minutes. Incorporate the salt and the 40g water. Cover it and let rest for 30 minutes.
Repeat the following step 4 times
Stretch and folds 4-8 times. Cover it and let rest for 30 minutes.
Let it bulk ferment for 2-3h until the dough raised about 80%
Place the dough on your countertop and shape it to a ball.
Let it rest for 20 minutes
Shape it for your proofing basket. Place it in your fridge at 4-6°C overnight.
Preheat your oven at 250°C for 30-45 minutes.
Put the bread into a cask iron pan, cut it with a razor blade at a 45° angle.
Put some ice cubes in the cask iron pan, cover it and put it the oven.
20 minutes at 250°C
release the steam and uncover the bread
20 minutes at 220°C
for the last 5 minutes, lave the oven door a bit open with a wooden spoon.
Video
