Henry Rose_LR - Flipbook - Page 11
SCAN
HERE
SCAN
HERE
FOR A FREE
VALUATION
FOR A FREE
VALUATION
Method
1.Mix the Dough: In a large bowl, combine the 昀氀our and
water. Mix until just combined, cover, and let rest for 30
minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter, salt, and
5. Final Proof: Cover and let rise for another 2 hours or until
nearly doubled.
6. Bake: Preheat your oven to 220°C (430°F) with a Dutch
oven or heavy oven-safe pot inside. Carefully transfer
1 tablespoon of olive oil. Mix thoroughly until the dough is
the proofed dough into the hot Dutch oven, score the top
smooth and elastic.
with a sharp knife, and bake covered for 20 minutes, the
3. Bulk Fermentation: Cover the bowl with a damp cloth. Let
the dough rise at room temperature for about 4-6 hours,
folding the dough every 30 minutes during the 昀椀rst 2 hours
uncovered for another 20-25 minutes until golden brown.
7. Cool: Remove from the oven and let cool completely on a
wire rack before slicing.
to develop gluten.
4. Shape: Turn the dough onto a 昀氀oured surface, shape into a
round loaf, and place it in a 昀氀oured proo昀椀ng basket or bowl.
01473 871110 | ipswich@henry-rose.co.uk
11
