500g Strong Organic White Flour

350g Water

12g Salt

175g Stiff Sourdough starter

Clare Barton shares a sumptious sourdough recipe in a sneak preview of what to expect from her talks on the Live Stage on Friday and Saturday.

  1. Mix all ingredients together for approximately 10 minutes – check the temperature of the dough, it should be 24°c. Cover and leave in the mixing bowl for 60 minutes.
  2. Knock back the dough and cover for another 60 minutes. Knock back and
    cover for another 60 minutes.
  3. Shape and put into the floured banneton. Cover and prove in an ambient place for 30 minutes and then place in the fridge overnight ready for baking at your convenience the next day or cover and prove at an ambient 1 to 2 hours.
  4. Bake for 35 minutes at 250°c with steam (this can be achieved by putting a pan of water in the bottom of your oven and, working quickly after the bread is loaded into the oven, pour a jug of water into the pan and close the door to trap the steam)
  5. Turn the bread out, cut the top to allow the rise and put into the oven, either on a baking stone or upturned roasting oven tray.

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