Lighter Sourdough

Description

An easy recipe for fantastic sourdough which should be a bit on the lighter side.

This works with many different types of flour, I find the best are Cotswold Crunch and a 3:1 white/wholemeal mix.

Source

Place ingredients in a bowl, begin with the starter (to see how much you have available to use and whether you are scaling the recipe up or down). Combine and then cover loosely with a tea towel and leave for 20-30 mins (depending on what else you have to do).
Stretch & fold. Replace tea towel and leave for 20-30 mins.
Repeat this step 3 more times, totalling x4 stretches & folds overall.
Leave the dough to rise at room temperature until it doubles in volume (6-18 hours) or when suits you for the next step! Gently turn the dough out onto the work surface. Stretch and fold and then create tension on the skin by shaping into a ball.
Let rest for 20-40 mins. Line your bowl with a tea towel & sprinkle with (light rye) flour. For a second time, stretch and fold and then create tension on the skin by shaping into a ball. Place the dough into the bowl gently, inverting so the top of the ball is at the bottom of the bowl. Allow bulk fermentation, uncovered, in the fridge for 12-24 hours.
Place baking stone / bread dome / cast iron dish into the oven and preheat to 230°C. Turn out the dough gently onto the hot cooking surface (with parchment paper sling if using a cast iron stew pot), score with lame, spritz with water and replace the lid. Place in the oven and bake for 25-30 mins, then remove the lid and continue baking for 7-10 mins.
Remove from the oven and place on a rack. Enjoy listening to the crackle of the crust!
Allow to cool for at least an hour before attacking!