Food | STYLE


Method


To start, make a leaven from your stock starter by mixing 20g of the starter into 45g of tepid water. Then add 35g of white flour and 10g of brown flour and mix thoroughly. Cover and leave on your countertop for 6-8 hours before proceeding further (return the stock starter to the fridge).


Continue by weighing out the tepid water for the dough into a large bowl and stir in the leaven, which should be noticeably bubbly. Add all your flour mixture and mix to a rough mass. Leave the covered bowl out on your worktop or put it in a draught-free place at around 20˚C.


After approximately 30 minutes, scatter the salt evenly over the surface and mix in thoroughly using a wet hand, then cover once more.


Over the next 3 to 4 hours, stretch and fold the dough with a wet hand approximately every 30 minutes.


Gently turn the dough out onto a floured worktop and shape it to suit, ending up with a smooth outer surface. You can then prove it in a bowl lined with a well-floured cloth or in a floured banneton, entirely encased in a plastic bag to stop it drying out. It will need roughly 12 hours overnight in a fridge or up to 6 hours on your kitchen worktop.


Preheat a cloche, baking stone or large cast iron casserole to at least 220˚C. Turn the dough out onto the baking paper scattered with semolina. Rapidly slash the surface with sharp knife before using the paper to transfer the dough onto the hot stone or into the cloche or casserole and bake for 40 minutes. Steam will improve the rise if you use a stone rather than the cloche or casserole.


Cool on a wire rack before slicing (approximately 2 hours).


To practise every step under expert guidance visit blueskiesbakehouse.com or email info@blueskiesbakehouse.com and book your place on one of the courses available.


January and February 2020 79


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132