230g bluepea juice (prepare ahead by boiling a big bunch of fresh flowers and strain the juice then allow to cool) (78% hydration)
60g active sour dough starter (20%)
225g cold water (or bluepea juice if you have it) (77%) (the amount of liquid used is according to your ability to handle wet dough)
30g whole meal flour (10%)
270g King Arthur Bread Flour (90%)
6g salt (2%)
a handful of poppy seeds
- Mix all ingredients into a large mixer and mix with spatula until a dough forms. Cover and autolyse in fridge for 1-2 hours.
- Remove from fridge, and do a stretch and fold. Cover and rest 1 hour and repeat.
- Rest for 1-2 hours (bulk fermentation) until dough increased volume by 50%.
- Pour onto lightly floured surface and shape. Bench rest 20 mins.
- Shape and place into banetton and wrap well and allow to proof at room temperature if dough is not puffy enough. When ready, place into fridge for final proof overnight or more.
- Once ready to bake, transfer to freezer and heat up baking vessel in oven for 30 mins.
- Remove from freezer, gently unmould and score before baking covered for 20 mins at 260C, uncovered another 10 mins at 200C.