BAKERS % BREAD RECIPE :
100% Flour
75% Water
20% Johnny - Starter
2% salt
RECIPE IN GRAMS :
500g White bread flour
375g Water
100g Stater dough
10g Salt
FOR THE STARTER :
Mix 50% flour and 50% water together and leave to ferment in a warm place, until the mixture has doubles in
volume.
60g Flour (30g whole flour, 30g white bread flour)
60 Water @ 32-37C
FOR THE BREAD DOUGH
Mix the water and the starter together, whisk to dissolve.
Mix the yeasty water with the flour and mix into a wet dough.
Leave to rest for 30 minutes and then add the salt.
Fold in the salt.
Then give the dough a fold once every 30 minutes, three times.
Leave to bulk ferment, anything from 4 -8 hours or until the dough has doubled in volume.
Pour out the dough onto a table and shape the dough.
Pre-heat the oven- 230C and place a pot inside the oven. Once HOT, add the dough to the pot.
Bake for 30 mins with the lid then remove the lid and bake for 20 mins.
Once brown, remove from the pot.