High hydration sourdough

Recipe inspiration from Artisan Sourdough Made Simple

Ingredients

• 500g bakers flour
• 375g filtered water
• 10g salt
• 50g active sourdough starter

Method

1. Mix the sourdough starter in the water.
2. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough.
3. Cover the bowl and let rest for about 1 hour.
4. Knead the dough for about 1 minute, form into a ball and cover the bowl. 
5. Let the dough rise for about 8-10 hours. 
6. During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times.
7. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top.
8. Shape the dough and leave to rest on the bench for 5 minutes.
9. In the mean time, line a bowl/proofing basket/baking vessel/terracotta pop with baking paper and dust with flour. 
10. Transfer the dough from the bench to the bowl, gently tightening up its shape.
11. Cover the dough with a lightly dusted tea bowl and refrigerate for 1-2 hours before baking.
12. Remove the dough from the fridge and pre-heat up the oven to the maximum temperature.
13. Score the dough.
14. Bake at 230 degrees C for 20 minutes in a covered pot.
15. Remove the lid and bake for another 30 minutes.
16. Remove the bread from its pot and bake for a final 10 minutes on the oven rack. 
17. Cool on an oven rack at least one hour before eating.