Sour Dough Journey Continues

so my second attempt at making sour dough and one week later, i have now dived in and bought a couple of brotforms to help with the sticking issues that i had last time.

unbelievably a light dusting of flour in the brotform and proof the dough for 12 hours and out my little loaf slid straight on to the bread baking stone - purchased at the same time as the brotforms

recipe is listed below and i am still playing around with the basic recipe so keep an eye out for future recipe posts

most of my recipes are approx weights as i rarely weigh ingredients whilst cooking, however i do always weigh out when making bread

see pictures below, the sandwich is filled with delicious pulled chicken, keep an eye out for this recipe soon!!

Recipe

460g strong white flour
300g sour dough starter
10g sea salt
230g warm water

ice for cooking

Method

1.  i simply weigh out all ingredients and place in to mixing bowl, using a dough hook i mix on slow for approx 10 minutes. 
2. remove hook and cover the mixing bowl with clingfilm, i then put a plastic carrier bag over the bowl, wet a large towel and place this over the bowl. place the bowl in a warm area and proof for approx 45 minutes. 
3. remove the dough from the bowl and push down dough, i then grab dough at both ends and gently shake up and down whilst pulling lightly on dough, this stretches the dough in length. 
4. place the dough on to a work surface, fold over each edge of the stretched dough to the middle of what you have and then i proceed to shape the dough to what i need to fit my brotform.
5. once i have placed the dough in to the mould i place in the fridge for proofing and leave overnight, in the morning i take the dough out of the fridge for 1-2 hours before baking
6. pre heat oven to 250c, i always place my bread stone in the cold oven and let it heat with the oven, at the same time i also place a metal tray on the shelf below the bread stone
7. once the oven is at temperature i tip the dough on to the bread stone, i place ice in to the pre-heated oven tray and then close the oven door
8. bake at 250c for approx 10 minutes, then reduce the temperature to 200c for approx 25-30 minutes
9. test the base of the bread by tapping on it, if it sounds hollow then its cooked. ENJOY!!!