Patrick Ryan's Sourdough Recipe

• portioner: 2 loaves

Ingredienser

1000g strong flour

575g tepid water

12g salt

400g starter

Vejledning

Mix and Knead – Combine all ingredients and knead until smooth and elastic with dough hook in mixer (~10-15 min)

Bulk Ferment – Let rise for 3 hours, stretching and folding a few times.

Shape and Final Proof – Shape into baskets or floured containers. Proof for 3 hours or overnight in the fridge.

Bake – Preheat oven, baking trays/dishes, and tray of water to 230°C with bottom element only on.

Score the loaves and bake for 30 mins (lid on if using a Dutch oven).

Turn temperature down to 200C, switch to top and bottom elements, remove steaming tray, and remove lid from Dutch oven. Cook until golden brown.

Cool and Slice – Let cool completely before slicing.