Recipes

Here is how we do it:

1. Combine 150g active sourdough starter with 380mL warm filtered water
2. Add 9g brown rice syrup plus 125g wholewheat flour and 375g organic white bakers flour
3. Mix on low speed for 2 mins then rest for 30 mins
4. Add 13g fine table salt and mix on low speed for 2 mins then medium high speed for another 2 mins
5. Transfer to oiled container and rest for 30 mins
6. Sprinkle finely chopped pickles over your dough and do your first stretch and fold by stretching out one side and folding back over itself, then repeat for the other three sides
7. Rest for 30 mins, then stretch and fold again
8. Rest for 30 mins, then stretch and fold a third and final time
9. Rest for three hours - this is your bulk ferment and when the dough should double in size
10. Now it’s time to shape your dough! Gently turn the dough onto a lightly floured bench. Fold the edges into the centre to create a rough round, then flip it over so the seam is underneath. Cup your hands around the dough and gently pull it towards you across the bench, rotating as you go, until the surface becomes smooth and taut. Avoid pressing out too much of the air you’ve built during fermentation.
11. Place your dough seam-side up into a floured proofing basket with a sprinkle of sesame seeds on top for the final proof
12. Rest in fridge for ~12 hours
13. Preheat oven to 220 degrees Celsius with a Dutch oven inside
14. Remove dough from the fridge and flip onto baking paper. Score the top of dough with a bread lame or sharp knife
15. Lift dough using baking paper and place into the Dutch oven with a splash of water underneath
16. Bake with the lid on for 25 mins
17. Transfer dough onto a flat tray using baking paper and bake for another 35 mins
18. Check bread and bake for another 5-10 mins if it still needs some more browning/blistering on top
19. Remove from oven and cool on a wire rack for a few hours
20. Enjoy with lashings of good butter!!

Stock up on pickles