This recipe takes time, I won’t lie. But don’t all good things take time? Once you’ve made this bread, it is extremely rewarding and you will make a new one the next day because you’ve finished this loaf. At least, that the case over here.
You will need an active sourdough starter – I would recommend to make the levain 24 hours prior to baking.
The hydration of this bread is higher the other breads. It’s therefore better to knead this with a standmixer.
20 grams of active sourdough starter, 100% hydration
65 grams water, 20-25 °C
65 grams wheat flour
270 grams water
425 grams wheat flour
25 grams wholemeal wheat/spelt flour
9 grams salt
Instructions – levain
Mix the ingredients in a bowl 24 hours prior to baking and leave it covered on room temperature.
Instruction – Bread Dough
Mix all ingredients in a bowl except the salt, and mix for ± 3 minutes till a rough dough has formed. Cover the bowl and leave it for ± 20 minutes.
Add the salt and knead further for a 5 minutes or so. It won’t need to pass the windowpane test – it will create the gluten strengths during the proofing process.
Shape a ball out of the dough and leave it in a lightly greased bowl, covered with (greased) cling foil on room temperature for about ±45 minutes.
Fold the bread over itself on each side and repeat it a couple of times.
Cover the dough again and leave it for a further 45 minutes.
Fold the bread again and leave it for a further 1.5-3 hours, covered with a greased foil.
The proof has finished when you press lightly the dough with a (wet) finger and the imprint stays visible.
Transfer the dough onto a creased working space and press the air out with your fingers. Shape a loose ball and leave it covered for ± 20 minutes.
Shape a Boule or Batard out of the dough and leave it transfer into a banneton, lightly dusted with (rye flour).
Don’t have a banneton? No stress, you can use a colander covered with a dusted tea towel.
Another option is to let is proof on a baking tray. Make sure you shape your bread really tight otherwise it will lose its shape.
Proof your bread for a further 2-3.5 hours, covered with greased cling foil, on room temperature.
The proof has finished when you press into the dough and it bounces back
Preheat the oven 30-15 minutes prior to baking on 230 °C / 210 °C. Bake a baking dish and deep baking tray with it.
Transfer the bread onto the hot baking tray. Score it quickly, if you like.
Add 1.5 dl of boiling water to the baking dish and close the door immediately. Bake the bread for ± 20 minutes – lower the temperature with 20 °C and bake for a further ± 20 minutes
Transfer the bread directly onto a cooling rack and let it cool down before you slice a piece of heaven.