Sourdough Loaf 28% Swiss Dark flour, 69% hydration

Morning Guys, for today's video I'll be making some more sourdough loaf. This one consists of a 28% swiss dark flour but any wholemeal flour will do and a 69% hydration of the loaf. Hope you guys try my recipe using your own starter and feel free to change bits to your own needs!

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Step 1

Make Levain: Mix all levain (50 g starter, 50 g bread and rye flour, 100 ml water) ingredients and cover the bowl. Leave to ferment for 6-10 hours or until it has 2.5/3 times increased in volume and passes the float test.

Step 2

Make dough: Start by mixing together flour and water (save 20 ml of water) and leaving to autolyse for 1 hour. Mix 20 ml water and salt together, add the salt water and Levain to the dough. Mix together till a dough is formed, then pour onto a work surface and knead (or slap and fold) until smooth and slightly developed and mainly passes the windowpane test, around 5-10 minutes no longer.

Step 3

Place dough in a bowl, cover and proof for 4.5-6 hours or until roughly doubled in size.

Step 4

Stretch and fold the dough (or coil fold) 2-6 times within the first 1.5-2 hours of proofing the dough (roughly every 30 minutes) to strengthen the dough.

Step 5

Very gently pour the dough onto the work surface and lightly preshape the dough and leave to rest for 30 minutes

Step 6

Shape into a tight boule or batard, place into a wholemeal floured banneton and lightly flour the top of the dough and then cover and leave to proof for 1 hour at room temperature and then 12 – 24 hours cold proof in the fridge.

Step 7

Preheat the oven to 220 °C with a Dutch oven.

Step 8

Place the dough onto baking paper and using a sharp razor score the dough in any desired shape.

Step 9

Place the dough into the Dutch oven with 2 ice cubes, cover with the lid and then into the oven.

Step 10

Bake for 18-20 minutes, then remove the Dutch oven lid, further bake for 15 – 25 minutes until baked to your desired colour and the bread sounds hollow when tapped underneath, at 220 °C.

Step 11

Remove from the oven and leave to cool completely, around 2-3 hours, before cutting up