Skip to content
875g (7 cups) unbleached flour
125g (1 cup) whole meal
450g warm water
125g sourdough starter
2 x teaspoons salt
Autolyse flour and water 30 mins
Bulk fermentation -4-5 hours
Add starter and salt. Mix and turn until dough changes texture ( 10 mins )
Fold and turn after 30 mins ( first turn )
Second turn 1 hour after mixing
Two more turns at 30 min intervals
Separate dough into two balls and shape. Add to proofing basket face up. Lightly flour top. Insert in bag.
Allow to rise for another 2 hours.
Place in fridge overnight or up to 36 hours. Longer the cold ferment the more sour the bread.
Pre-heat oven and Dutch ovens to 475f/250c
Remove Dutch ovens and tip dough into floured hands and drop into Dutch oven.
Replace lid and bake for 40 mins
Remove lid and bake for 20 mins until top is brown…. very brown.
Cool on rack…. don?t eat until room temp as the bread is still developing ( hearing the cracking )
Based on a Ken Forkish recipe. Check out his You Tube channel for details .