So as the title says I finally think I’ve turned a corner with my sourdough baking. After a lot of trial and error my process that seems to work for me is.
-500g strong white bread flour
100g starter
330g water
10g salt.
-Mix flour water and starter in a bowl and leave for 30 minutes (fermentolease)
- Add 10g of salt and mix thoroughly into dough.
- At this stage I like to give the dough a right good mix by hand to help develop the gluten strands as I’ve found this makes my dough so much more manageable later in the bake.
- 3 rounds of stretch and folds every half hour.
- bulk ferment until dough has doubled in size and is nice and jiggly.
- final shape with the head shoulder knees and toes folds then roll it up and placed into a floured banneton.
- chilled in the fridge overnight.
- baked in a pre heated Dutch oven at 230°c for 20 minutes then lowered to 200°c uncovered until I got the colour right.
So happy with how this one turned out and definitely going to stick with this process from now on.
Previously done the autolease method but find the fermentolease gives me a better loaf.
Any tips would be greatly appreciated.