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.