90g water 150g bread flour For the porridge 90g left over bread
300g water 75g toasted sunflower seeds
3g sea salt For the dough All the levain
545g water 795g strong white flour
20g sea salt
Firstly make the stiff levain – mix the starter, flour and water together. Pop in the fridge overnight and then remove in the morning and leave at room temperature for about 4 hours.
Make the porridge – if your bread is particularly stale, cut into chunks and allow to soak in the water to soften. I put in crusts and all for extra texture. Toast the sunflower seeds for extra flavour. Heat the water together with the bread and the salt and continue to stir over the heat for about five minutes until all the water is absorbed and it looks like porridge. Add the sunflower seeds and allow to cool.
At lunchtime make the dough. Ideally you are looking to achieve a dough temperature of about 27C. So take the temperature of the levain and adjust the temperature of the water accordingly. Mix the stiff levain into the water and then add the flour and salt. Mix together and leave for about 30 minutes.
Next add the porridge to the dough, making sure it has cooled sufficiently. At this point I tend to knead the dough for about 5 minutes, by hand.
Leave the dough to prove, covered, for about 3 hours with 3 stretches and folds. Then turn out and divide the dough into two and pre-shape.
Leave to rest and then do the final shape and place into proving baskets.
Leave at room temperature for another hour or so, depending on your routine, then pop in the fridge overnight.
In the morning have a look at the dough. If you feel it could have a bit longer proving then remove from the fridge and leave at room temperature for a little longer. When your dough is ready, pre heat the oven to about 250C.
Turn out, score, and bake with steam. A loaf this size will probably take about 40 minutes.
If it is colouring too quickly turn the oven down and bake until your desired finish is achieved.
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