Use a Dutch oven to bake the loaves. This method is based on the Tartine Country Loaf. For bread making tips and techniques watch this video on Tartine Country Bread start to finish
Ingredients – Sourdough Activation
- 50-100g Sourdough starter 100% hydration (1:1 water/flour)
- 100-200g Bio-Oz White Khorasan flour
- 100-200g Bio-Oz Whole Khorasan flour
- 200-400g Filtered water, 26°C
Ingredients – Bread
If you would like use bakers percentages or bake 2 - 3- or 4 loaves please download the print friendly version
- 75g Activated sourdough starter 100% hydration (1:1 water/flour)
- 385g Bio-Oz White Khorasan flour
- 190g Bio-Oz Whole Khorasan flour
- 360g Water, 26°C
- 25g Additional Water, 26°C
- 7.5g Salt
ACTIVATE SOURDOUGH STARTER
Download print-friendly version of full instructions for Bio-Oz Sourdough Khorasan Bread including detailed instructions on activating the sourdough starter.
Takes , serves Makes 1 loaf.
MAKING THE BREAD
Sourdough yeasts and bacteria are most active at about 26°C. A simple way of keeping the dough warm is to place the mixing bowl into a sink of water at a couple of degrees above this temperature: Fill a sink up the level of half way up the mixing bowl with 28°C water. Place the bowl in this water. Remove the bowl before each step, then adjust the temperature of the water before replacing the bowl.
- Obtain the bowls, prepare work area.
- Initial Mix: Measure the activated sourdough starter required for the bake into a mixing bowl.
- Add the water and mix until incorporated.
- Measure out white and whole Khorasan flour and add to the water/sourdough mix.
- Mix together until all the flour is just hydrated.
- Autolyze: Cover and leave to rest for 60 minutes.
- Salting: In a separate small bowl, pour in the “Additional water”. Add the salt to the additional water and mix. The salt will not fully dissolve. Pour the salt water and any undissolved grains of salt to the dough mixture. Squish together the salt, salty water and dough mixture until incorporated.
- Bulk ferment: Rest for about 4 hours** at 26°C covered. Every half hour, put your hand down the side of the dough, lift up from the bottom and fold over itself. Make a quarter turn of the bowl and repeat for 4 quarter turns. This is one turn. Make 3 turns.
- Bench rest: Once the dough becomes “puffy”**, remove the dough from the bowl. Divide into loaves. Stretch each side of the dough and fold back on itself. After the last fold, form a round. Leave for 30minutes covered on the bench.
- Shaping: Stretch and fold each loaf. Shape the dough into boules (round loaves) ensuring the surface is stretched. Place into bannetons, top side down (seam side up).
- Place a Dutch oven into the oven and heat the oven to 250°C.
- Final rise: Cover the dough and let it rise until it is about 50-100% greater in volume.
- Baking: Remove the hot Dutch oven from the oven when the oven reaches 250°C. Upturn the dough loaf from the banneton into the heated Dutch. Score the top of the loaf, with no more than .5cm slashes. Replace the lid on the Dutch oven. Put the Dutch oven back in the oven. Turn the oven down to 230°C. Bake for 20 mins.
- Remove the cover from the Dutch oven. Continue baking with the lid off for 13 mins at 230°C.
** The dough will begin to rise in the mixing bowl and become puffy at some stage during the bulk ferment. On a hot day, this will happen sooner than on a cold day. If you are using the sink to manage the temperature, or on a warm day, it will happen close to the 4-hour mark. As soon as you notice this puffiness, go to the next step (Bench Rest).
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