This was my standard bread for several years in London. I learnt it in BreadAhead.
Day 0: Feed starter
75g water room temperature 75g rye flour Mix all well, and let it at room temperature covered with a lid but not airtight. 24h in winter, 12h in summer
Day 1: add flour
Starter should be active. Kind of double in size. Best test, it is take a tea spoon of starter and check if it floats in a glass of water 500g strong white flour 320g water room temperature 10g salt 150g starter
Mix starter and water well.
Add liquid to the flour, mix roughly with the hand or a fork. Not over do it!
Wait 1h and then add salt. Push it with wet fingers
cover and let it rest in the fridge for 24h
Day 2: Folds
Take the dough out of the bridge. Wet your hand and give it a full fold (4 corners)
Let it rest 30 minutes
Another fold
rest 30 minutes
Last fold.
Tap the dough into a work surface and shape it. Try to get a tight dough.
Transfer the dough to a basket that has been cover with semolina to avoid the dough to stick to the basket.
Put it in the bridge for 24h
Day 3: Bake
Preheat oven at 250C with a tray inside.
Take dough out of the oven 5-10m before the oven is ready
Once the oven is ready, take the tray out of the oven. Use a bit of semolina.
Flip the dough from the basket on the tray. Score it!
Put the tray back in the oven.
Water spray the oven. Very important for creating the crust!
Bake at 250C for 35m aprox.
It was a good bread. I liked it and people who tried it always said good things. But never had the open spring I saw in other breads in bakeries, books and videos.
