Giuseppe's Method for a Fluffy, White Sourdough Loaf
For this white sourdough you’ll need:
- 500g of white flour
- 300g water
- 100g starter
- 12g salt
Begin by mixing 100g of starter with 300g of water and a pinch of rye flour. Mix this well and add the 500g of flour, mixing for around 5 minutes. Add the salt at the 3-minute mark and we’ll let it rest at room temperature for 30 minutes. After this we’ll cover and refrigerate overnight.
The following day, once you let it rest to room temperature again, fold the dough over itself like shown in this video:
Do this at least 4 times until you see some lovely bubbles coming through. Giuseppe suggests leaving it in the fridge for 2 days to let the fermentation develop.
Now we will shape your fluffy dough. We’re going to fold it in half and then roll it up.
You want it to be shaped like a log. Now it’s time to put it into your banneton and let it prove over-night in the fridge.
Once you’re ready to bake the dough, place it into the oven at 235°C for 35 minutes.