24-hour sourdough loaf
Equipment
- Reusable food cover
- 1.5kg round banneton
- Grignette/lame for slashing dough
- La Cloche baking dome
Ingredients
- 585 ml/20½fl oz water at 27ºC
- 180 g/6⅓oz 1:1 100% hydrated, fresh sourdough starter that's been refreshed the night before and again in the morning (Hour 0)
- 900 g/31¾oz strong white bread flour
- 9 g/⅓oz fine sea salt
- a little rice flour for dusting your banneton I can't recommend this enough!!
Instructions
Hour 6
- In a bowl, whisk the warm water and starter and mix well
- Add the flour and salt (combined well) and mix until all the ingredients come together into a large ball
- Cover with a reusable food cover / cling film and let the dough rest in a cool environment for 1½ hours
Hour 8½
- Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat hourly 3 more times
Hour 12½
- Shape your dough lightly and place into a dusted banneton
- Cover with the reusable food cover or damp tea-towel and leave to prove on the side until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18-20 degrees, then transfer to the fridge for 8-12 hours
Hour 24
- In the morning, preheat the oven to 220ºC for 30 minutes to 1 hour before you are ready to bake with your La Cloche in the oven. The dish or La Cloche must be very hot
- Take the dish out of the oven and sprinkle a little flour over the bottom
- Put your dough into the La Cloche and slash the top of your bread using a grignette (or lame) then place the lid back on top and return to the oven as quickly as possible. Bake for 45 minutes
- Turn the heat down to 190ºC, remove the lid and bake for another 15-20 minutes