Makes 1 loaf
The secret of a deep-flavoured sourdough is timing. Keep on top of that dough development with the Electronic Digital Dual Kitchen Timer, which has a countdown function, two timers and a dual progress display.
For the starter
35g sourdough starter (store-bought)
85g strong white flour
To refresh the starter
135g reserved starter
335g strong white flour
For the bread
580g strong white flour
65g grano arso (burnt wheat flour)
190g reserved starter
For the starter, combine the starter with 85g water (15°C) and the flour. Using a fork, mix gently until there are no lumps. Leave to ferment for 12 hours in a 17°C environment. It should double in size with a yoghurt-like acidity.
To refresh the starter, combine the reserved starter with 335g water (15°C) and the flour. Using a fork, mix gently until there are no lumps. Leave to ferment for 12 hours in a 17°C environment. In a similar way to the first step, it should double in size with a yoghurt-like acidity.
For the bread, combine the flours with 450g water (18°C) in the bowl of a mixer fitted with the dough hook. Mix for 10 minutes on medium speed. Stop the mixer, cover and allow the dough to rest for 30 minutes. Add the starter and mix for 10 minutes on a moderately high speed. Stop the mixer, cover and rest for 15 minutes. Check the development and temperature of the dough, it should be approximately 24°C when probed with a thermometer. Add the salt and combine well. Stop the mixer, cover and rest for 30 minutes. Transfer the dough to a container, fold the dough in half and rest for 1 hour. Fold again and rest for 1 hour. Fold a third time and rest for 1 hour.
Transfer the dough to a floured work surface and shape into a round shape. Rest for 30 minutes, then shape into a baton shape. Transfer to lined banneton (bread-proving basket) and prove for 1 hour at room temperature then place in the fridge for 14 hours.
To bake, preheat the oven to 220°C. Turn the loaf out and score the top a few times diagonally. Spray water on the base of the oven and place the loaf on the lowest rack. Bake for 10 minutes and reduce the heat to 200°C. Bake for 5 minutes until the crust is set. Place the loaf onto the middle rack and reduce the temperature to 180°C. Bake for a further 25 minutes until the crust is fully crispy and the loaf sounds hollow when tapped on the bottom. Remove from the oven and allow to cool for 3-6 hours.
Approximately 1 hour before serving, place the bread in a 180°C preheated oven and bake for 15-20 minutes, rotating every 5 minutes, until the crust is crispy.