Preparation time: 24 hours, maximum 30 minutes handling time
Baking time: 40-45 minutes
Makes: 1 small loaf
Flour used: Khorasan
Equipment: a small round banneton, 17-18cm diameter and 9cm deep, prepared with rice flour and a baking pan with a lid, plus parchment paper. I use my 20cm diameter enamel roaster to bake this loaf.
Step 1: In the early evening, in a large mixing bowl, roughly mix together all the ingredients and cover the bowl with a clean shower cap or your choice of cover. Leave it on the counter for 1 hour. The dough may be quite firm at this point.
Step 2: After an hour, perform the first set of pulls and folds on the dough. The dough will be soft and stretchy. Once the dough comes together into a soft ball, cover and leave on the counter.
Step 3: Over the next few hours, perform 3 more sets of pulls and folds on the dough, covering the bowl after each set. The dough will become soft and stretchy and will come together into a ball with very few actions. Perform the last set before going to bed.
Step 4: Leave the covered bowl on the counter overnight, typically 8 to 10 hours, at 64 to 68°F (18 to 20°C).
Step 5: In the morning, the dough should have doubled, if not nearly tripled, with a smooth surface. Gently perform a final set of pulls and folds, once around the bowl, to pull the dough into a ball. The dough will be soft, but will come together into a nice ball. Place the dough in the banneton. Sprinkle extra rice flour across the top of the dough and down the sides of the banneton. Cover with the same shower cap and place in the fridge for at least 3 hours.
Step 6: After 3 to 10 hours in the fridge, when you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. If preheating, set the oven to 220°C fan assisted or 240C non fan.
Remove the cover from the banneton, then place the parchment paper over the top of the banneton and the pan upside down over the top of them both. With one hand under the banneton and one on the pan, turn it all over together to turn the dough out of the banneton and into the pan. Score the dome of dough.
If you preheated the oven, put the lid on the pan and bake for 40 minutes. If using a cold start, place the covered pan of dough in the oven, set the temperature as above and set a timer for 45 minutes.
After the full baking time, remove the pan from the oven. If you feel that it is looking pale, place the pan with the loaf back in the hot oven, minus the lid, for 5 to 10 minutes to brown the loaf to the colour of your choice.
Step 7: Once baked, carefully remove the loaf from the pan, saving the parchment paper for next time, and allow the baked loaf to cool on a wire rack for at least an hour before slicing.
Find the original recipe and more sourdough using khorasan, einkorn, emmer, spelt, rye and wholemeal flours in creative ways in the fabulous book ‘Whole Grain Sourdough at Home’ by Elaine Boddy.
Thank you so much to Elaine for providing this recipe. If you’d like to see more, please visit her Instagram page @elaine_foodbod