sourdough

sourdough starter

150g strong white flour
50g spelt flour
1 tbsp good honey
150ml warm water

mix until a soft dough. cover with a split freezer bag, elastic band round. put in a warm place (30 degrees c) for 36-48 hours until dough loose and smells alcoholic. it will have darkened on top and bubbles begin to appear.

Feeding the yeast: day 3
30g spelt flour
280g strong white flour
150ml warm water

take yeast starter, add spelt and strong flour with warm water. mix, cover with plastic again. set aside 24 hrs in warm place (less than 24c will stop fermentation) - until mix expands and smells sweet and lightly fermented.

Feeding the ferment : day 4
400g strong white flour
200ml warm water
200g mix from day 3

mix together until thick dough forms. cover and set aside as before for 12 hours, until dough rises.

Maturing the ferment: day 6-9

slow fermentation to ensure it matures gently. keep bowl on bottom shelf of fridge for 2-5 days, depending on how sour you would like it. ferment is ready when skin on top is pulled back and the dough beneath is 'buttery coloured and full of bubbles, like honeycomb'. should be sticky and smell alcoholic and slightly acidic.

the future of your ferment:

refresh every 2-3 days to keep alive. keep back 400g and ditch the rest. mix with 400g water and 800g strong white flour. mix, cover with freezer bag, secure and store in fridge.

making and baking

700g strong white flour
90g spelt flour
400g ferment
650ml water (body temperature)
1 tbsp salt
semolina and flour to dust

combine flours, add ferment, ripping it to pieces. add water, mix until a dough.
work the dough (place away form you, stretch, flip back on itself, stretch sideways - 10-15 mins) sprinkle with 1 tbsp salt, knead until elastic and smooth; finish it in a ball.
put in a tea-towel lined basket or bowl. cover with another towel and set in a warm place for 1 hr.

turn onto floured surface: fold outside edges in a few times, rotate as you go. return to rest for another hour.

divide into two: prove for 16-18 hrs in slightly warm place (17-18 c). dough should double in size and be springy to touch. coat top in flour.

oven 250 (230 fan): place in baking trays ready. remove trays, dust with semolina, turn dough onto tray, round (floured) side upwards: slash or score top. open oven, spray with water, chuck tray in (or place tin of water on bottom shelf of oven). Bake 5 mins. reduce heat to 220c (200c fan), bake 25 mins further until golden and bursting, and base hollow when tapped. if need to cook longer, reduce heat to 210 (190 fan) for another 10-15 mins.