Sour Dough Bread
Adapted from Dan Lepard’s recipe
300g warm water
240g refreshed leaven
300g bread flour
200g wholemeal flour
1½ tsp sea salt
a little oil for greasing your bowls
rice flour for the towel
In a large bowl, whisk the water with the leaven. Next add the rest of the ingredients and mix to a soft, sticky dough, adding more flour or water if the dough as needed, then allow t to rest for 10 minutes, covered.
Lightly oil a large bowl and oil your hands. Transfer the dough into the oiled bowl and give it a few folds ending with the seams facing down. Leave it to rest for another 10 minutes and repeat the action two more more times, total 3 times. Add more oil to grease the bowl if needed. then cover and leave to proof for 2-3 hours until about 1.5 times more than the original size.
Dust a clean towel large enough to cover a large bowl with rice flour. Gently knead and shape the dough into a ball. Place the dough with the seam side up into the prepared bowl. Make sure you use a bowl large enough to accommodate the dough with room for expansion.
Keep the dough covered and allow a final rise until about 50% more than the original size
Heat the oven to 240°C/220°C fan/465°F/gas 9. Upturn the dough onto a greased tray and with a sharp knife, do a few cuts across the loaf. Bake for 30-40 minutes or until a very golden brown.