bread

• 50g

  extra water

• 100g

  levain

• 20g

  salt

• 330g

  water

• 400g

  white bread flour

• 100g

  wholemeal bread flour

levain

• 50g

  rye flour

• 20g

  sourdough starter

• 50g

  water

• Make the levain the night before you want to make the bread. Combine the flour, water and sour dough starter in a clear container and keep on the counter overnight. The levain is ready when it has doubled in size or when a small amount will float in water.

• To start making the bread combine the flours and water in a large bowl, reserving the extra water for later. Just mix until all the flour is hyrdrated, then cover with a towel and leave for at least 1 hour. This is the autolyse step.

• Once the autolyse is complete, add the levain to the top of the flour and combine using the Rubaud knead. Leave the dough for 15 minutes to let fermentation start and for the dough to relax a bit.

• Dissolve the salt in the extra water, then add this to the dough and combine using the Rubaud knead. Leave the dough to relax for 5 minutes.

• Turn the dough out on to a counter and form a smooth dough by slap and folding for 2-5 minutes. Stop if you see any tears happening. Return the dough to the bowl, cover with a towel and leave to rest. This is the start of the bulk rise step.

• During the first 2 hours of the bulk rise, stretch and fold the dough every 20 minutes or so. No folds are needed after 2 hours, just leave the dough until it has increased in size by about 20-30% and you can begin to see some air pockets appearing on the surface. The bulk rise should take between 3-4 hours in total in a 19-22°C environment.

• After the bulk rise has completed, turn the dough onto the counter and leave for 2 minutes before giving it a preshape and then resting for 10 minutes.

• Apply some flour and give the dough a final shaping before dusting with rice flour and placing in the banneton, covering with a towel and leaving in the fridge overnight for the final proof.

• The next morning pre-heat a dutch oven or combi cooker in the oven at 230°C.

• Remove the combi cooker from the oven, turn the loaf from the banneton onto base of the combi cooker and dust with some more rice flour.

• Using a razor blade, score the length of the dough 2cm from the middle. Make sure to cut at a 90° angle and only about 0.5cm deep (go deeper if using a lower hydration dough).

• Give the inside of the combi cooker a few mists of water and then cover the lid over the base.

• Cook in the oven for 20 minutes, remove the lid and then cook for a further minutes or until the crust is the desired colour.