Brown Bread Flour Sourdough

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5 from 1 vote

This is an adaptation of a San Francisco Sourdough Loaf

Recipe Category: Bread

Makes enough for: loaf of bread

Ingredients

For the sourdough starter

80 g sourdough starter
80 g bread flour
80 g water

For the brown bread flour sourdough

530 g brown bread flour, plus extra for dusting
370 g water
10 g fine salt

Method

For the sourdough starter: day 1

Place the starter, flour and water into a stand mixer bowl
Stir to combine, cover and set aside for at least 8 hours

For the brown bread flour sourdough: day 2

After completing the float test, add the flour, water and salt to the bowl
Using a dough hook, combine the ingredients
Once a dough has formed , knead for 10 minutes
Cover the bowl with a shower cap and set aside for 6 hours
Every hour during this time stretch and fold the dough
Turn the dough out onto a well floured surface and stretch and fold
Shape into a ball with the seam side down
Flour the top then place it seam side up into a well floured proving basket *
Cover with a shower cap and set aside to prove until it passes the probe test
Preheat the oven to 230° Celsius
Gently, tip the dough out onto a lined baking sheet
Slash and place into the oven and bake for 10 minutes
Reduce the temperature to 200° Celsius and bake for a further 30 minutes
Remove from the oven and place onto a wire rack to cool completely before cutting

Notes

Float test: drop a small amount of the rehydrated starter into a glass of water. If the starter floats, it is ready to use.
To stretch and fold the dough, I use a dough cutter and pull the dough in from the 3, 6, 9 and 12 o'clock positions, towards the middle.
* At this stage I divided the dough in half and placed half into the fridge to make a second loaf when we had eaten the first. This is why the bread is a bit flat.
Probe test: gently poke the dough with your finger - if the indentation springs back within a minute your dough is proved.