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 except the starter into a large mixer bowl and mix with a sturdy scrapper or your hands until a dough forms. Cover and autolyse for 1-2 hours. You can do this once your starter is fed and fermenting half way.
- Once starter is ready, add into the Autolyzed dough. Mix until it is all incorporated. Cover and rest 30 mins and then do a stretch and fold. Rest 45 mins and repeat this step twice more or as needed.
- Rest for 1 hour (quiet bulk fermentation) until dough increased volume by 50%.
- Pour onto lightly floured surface and pre-shape. Bench rest 10-15 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 25 mins at 240C, uncovered another 10 mins at 200C. Switch off the oven and leave the bread inside for a further 10 mins.
remove and cooled completely before slicing.