This is the final part of a three part post following the step by step process of baking sourdough during the week.
The first part of the post contains the recipe for a light rye sourdough, but the method can be applied to many recipes. The first steps involved mixing and several stretch/folds of the dough, followed by a long overnight bulk ferment at room temperature.
The second part of the post was written this morning, after dividing and shaping the dough, placing into bannetons, and proofing in the fridge.
Method part three
- 5:30pm: Preheat oven to 230C with two cast iron lidded pots (Dutch ovens) on the middle shelf.
- 5:30pm: Remove the loaves from the fridge whilst the oven preheats.
- 6pm: Turn the loaves out onto a floured peel, score, and place into the pots.
- 6pm-6:30pm: Bake for 15 minutes with the lid on, then remove the lid for a further 15 minutes.
- 6:30pm: Cool on a wire rack for at least an hour before slicing.
This bread will keep for several days and also freezes well, presliced, for several months.
I hope that this method works for you, if it does, let me know via Twitter by messaging @breadbarnone.