In this recipe I have used 100% wholemeal rye sourdough because when I returned from holiday it was super active after just few feeds. And, I even took it straight from my starter jar. Bread baking is all about technique and ingredients. You can use the same recipe over and over again but using different flours and timings and the results will surprise you.
It's a never ending journey giving you pleasure and joy but sometimes frustration.
- In a bowl weigh the rye sourdough, add the water and stir with your hand or spoon to break up the sourdough. Add both flours and mix until combined to one dough - does not have to be smooth. Cover up with a cloth and leave 30 minutes = Autolyse Add salt and water and work with your hand through the dough until all absorbed.
- In the next 2.5 hours every 30 minutes stretch and fold your dough. Towards the end be more gentle. The dough should be easy to stretch, light and puffy. Put on the slightly floured work surface and form a round loaf. Flour your banneton basket and put the dough with the seam upside in. Cover with clingfilm or use a recyclable plastic bag to put into the fridge over night.
- The next morning preheat your oven to the highest temperature usually 250 degrees C. If you are using a lodge pan, Creuset or pyrex put that in your oven too. Otherwise have a baking stone or oven tray to be heated up. Score and put in the oven. The boule needs steam for the first 10 minutes until well risen, open the door to let the steam out or remove the lid from your lodge. Reduce the oven temperature to 230 degrees C and bake for another 30 minutes until fully baked.