This now my officially favourite workhorse bread recipe ever. I was looking through the fresh loaf when I stumbled upon Dave Mott recipe for Red fife=Awesomeness! (and awesomeness it is). I cut the recipe by half and added 5 springs of rosemary.
He recommends feeding the the starter and leaving at room temperature 11 hours before making the bread.
I also did a little experiment of dutch oven versus baking stone.
The baking stone is a bit rounder and more football like.
good bubble though.
The dutch oven bread is definitely more boule like and slightly more bubbly.
so without further ado, here is the recipe.
- 600g Bread Flour
- 300g Whole Grain flour
- 550g Water
- 200g Starter
- 20g Salt
- mix the water and flour slowly until just incorporated – Autolyse for 1 hour
- Add starter +salt, let it rest for 10 min
- Fold 6 times every 20 min.
- 1st rise – oil the bowl,or use a clean towel that has been floured.
- Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
- Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
- Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
- Take it out of the oven and let cool for a couple hours.