Ingredients
makes 1 loaf
- 500 g Blend protein flour
- 350 g water, room temperature
- 100 g active sourdough starter
- 10 g fine sea salt
- extra Blend flour, for dusting
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
In a large bowl, mix the flour and water until no dry patches remain. Cover and rest 30 minutes.
- 2
Add the starter and salt, then squeeze and fold until fully combined. Cover the bowl.
- 3
Over the next 3 hours, do four sets of stretch-and-folds, 45 minutes apart — the dough will smooth out and gain strength.
- 4
Shape into a tight round, place seam-up in a floured banneton, and cold-proof in the fridge overnight (8–12 hours).
- 5
Preheat a Dutch oven to 250°C. Turn out the loaf, score deeply, and bake covered for 20 minutes.
- 6
Uncover, drop the oven to 220°C and bake 20–25 minutes more, until deep golden. Cool completely before slicing.
Baker’s tipBlend hydrates a touch faster — hold back 20 g of water and add it during the first fold if the dough feels stiff.
