Home > Recipes

SOURDOUGH NC

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

• 1260g strong flour
• 680g water
• 25g salt
• 320g starter

• 100g semolina

Instructions

• Place the flour salt and warm water in a machine bowl with a dough hook 
• Begin to mix till alsmost combined
• Add to the bowl the starter and continue to mix

• Mix on low for 8 minutes
• Mix on medium for 4 minutes
• Mix on high for 1 minute

• Once kneeded sufficiently transfer the dough to an oiled container
• Cover with an air tight lid
• Leave to prove and rest for 2 hours

• Turn out the dough onto a flat dry surface
• Cut dough to the required weight
• Shape the dough and place into a prepared proofing bowl
• Line the proofing bowl with a cotten cloth and sprinkle with semolina 
• Cover with a damp cloth or plastic sheet

• Proofing time depends on room temperature
• Preheat the oven to the required temperature

• Once the loaves are sufficiently proved turn out and score the top
• Transfer to the oven and cook till golden and hollow sounding when tapped (around 40 minutes)
• Oven temp depends on oven, 380f - 440f 
• Deck oven preferred

• Once cooked remove from the heat and transfer to a rack to allow all around cooling
• If cooled on a tray or tabletop the crust will soften due to the humidity

• Cut only after cooling for best results