Sourdough Sam's recipe

Feeding starter:

50g starter

100g flour

100ml water

Useful to know weight of jar when empty.

If the  starter is a bit sluggish leave out of the fridge for 3-4 hours before returning to fridge

This feeding regimen works well for weekly feeding a starter that lives in the fridge

Making bread:

Levain 9am

30g starter

60g flour

60ml water

Mix in a glass and leave 6 to 8 hours until doubled in size

An elastic band around the jar helps you see amount it has increased 

Hydrate flour 5pm

30mins before the levain in doubled 

625g flour

360ml water at about 25C

2 teaspoon salt

Mix together to a shaggy dough

Bulk ferment 

Add levain to the shaggy dough

Knead on an unfloured surface until it passes the window pain test

Return to an oiled bowl and cover. Prove for about 3 hours until doubled in size

Knock back and knead gently to remove the air. 

Form into a ball ( or 2) and place into proving basket or bowl. Make sure the basket is well dusted with rice flour to stop it sticking. If using a bowl, line the bowl with a clean tea towel dusted with rice flour

Leave overnight in the fridge. If it been slow to rise up to this point it can be proved for an hour or so to get it started before putting in the fridge.

Bake next morning. Check it passes the poke test before baking. If it is not proved leave out at room temp until ready to bake

30 to 45mins top oven if 2 loaves or 45mins to 1 hour for 1