Precision helps, but it is not what decides whether the loaf is good. Your kitchen temperature matters more than ten grams of flour.
Ingredients
- 400 ml lukewarm water
- Two tablespoons of active sourdough starter
- About 900 ml plain flour, a little more if needed
- Two teaspoons of salt
Method
- Stir water and starter together. Add flour and salt, and mix until no dry flour remains. The dough should be sticky.
- Rest 30 minutes. Fold the dough into the centre eight times. Repeat twice more at 30-minute intervals.
- Leave it cold overnight, 10 to 14 hours.
- Shape a loaf, prove for an hour, bake 25 minutes covered and 15 uncovered at 250C.
The first time, the loaf will probably be flatter than you hoped. The second time you know how the dough should feel, and that knowledge is what the recipe is really about.
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