Sourdough mk 2 (V)

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After writing up my first attempts at making sourdough using Dan Lepard’s method and quantities as a guide, @them_apples on instagram was sharing pictures of his amazing loaves made using @elaine_foodbod’s method. So I jumped ship and boy am I glad I did!

There’s no kneading, just a fold every hour or so for a couple of hours after the autolyse stage. And then you leave it out overnight to rise and become a bowl of bubbles.

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The structure of the dough gives an insight into the delicious loaf it’s going to become:

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After experimenting, my timings are ever so slightly different to Elaine’s – I bake mine from cold in a dutch oven for 60 mins at 220. I then remove the lid of the pot and bake for a further 10-15 minutes to deepen the crust.

We eat one 500g loaf every 2-3 days. This method means that hopefully I can keep baking bread once we return to working away from home. The bread can be done at the beginning and end of the day and the loaves proved overnight (day 1) and in the fridge (day 2).

 

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