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The Best So Far (Sourdough No.22)

April 9, 2011

I must be doing something right. Event hough the last few sourdough baking attempts have led to very mixed results. I have been changing too many parameters to soon, before getting a hang of it.

First came the proving basket, so far so good, but upon the arrival of a new bread book (Tartine Bread), I have changed my method. Suddenly working with a much wetter dough and much different fermentation times, no more kneading, but merely turning the dough. The dough was fine, always, until shaping, and then baking. Shaping I figured, I could learn how to handle wet dough. But turning the dough out of the proving basket onto the baking tray turned into an impossible task. It got stuck in the basket, the dough ripped, and spread out, leaving me with a very flat baked loaf. Tasty, but wrong.

So finally some success, incredible! A very tasty, chewy, perfect loaf!

The night before baking:

Take the starter from the fridge, and make a sponge.

150g flour

150g water

1- 2 tbsp starter

Next morning, baking day:

200g starter (sponge)

320g water (not cold)

30g rye flour

470g white flour

20g water

12g salt


In a bowl, weigh up 320g water, add 200g sponge. It should float!

Add the flour, stir, then get your hands in, do a bit of kneading, until the dough comes off the bowl.


Leave to rest for 20 – 40 minutes.

Add 20g water and 12g salt. Knead for 10 – 15 minutes.


Leave to bulk ferment in a warm place for 2- 3 hours, turning the dough twice during this time.


turn the dough


Gently knock the dough down and shape into a ball, leave on the worktop.


Shape the dough. Leave to proof.


Bake for 45 minutes.


Waitrose Organic Strong White Bread Flour

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