This recipe comes from E&E. They make amazing breads.
I now need to add the recipe for a starter...
Best baking results are with a Römertopf dish, which you need to fill with water 30m before shaping the dough. The top half of the dish can soak until you are ready to bake.

We have had good results varying the types of flour (paysanne/T110, bise/T80, épautre) along with a base of 50% white flour/T55. Adjust water quantity based on dough consistency.

Sourdough starter creation and maintenance is not a complex process but it can be time consuming and fail when you start from scratch. But in essence, we maintain ours with white flour and feeding of a 1:1:1 ratio by weight of starter, flour and water, discarding the extra starter (or making pancakes with it).

For a new starter, starter with two feedings a day in a large mason jar (it should at some point double in size after each feeding), and after a while you can transition to keeping the starter in the fridge for a weekly feeding, taking the starter out and feeding it the day before you want to make bread.

Try to time the start of the recipe with the highest volume for the starter.

Yields1 Serving

125 g sourdough starter

350 g warm water

500 g flour

10 g salt

Gently mix starter, flour and water with a scraper until dough forms

Cover and let sit in a warm place for 30 minutes

Add salt

Mix for 12 minutes (or up to 15 depending on type of flour) in mixer alternating between low and medium speed, scraping sides of bowl as needed.

Cover and let sit in warm place for 3h30m.

Shape dough and put it in baking dish (over waxed paper). See notes.

Cover and let sit for 30 minutes in a warm place. Preheat oven to 230°C.

Bake 30-35 minutes with the dish cover on.

Bake 10-15 minutes with cover off.

Last 10 minutes of baking out of the dish.

Total baking time should be 1 hour.

Ingredients