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SOURDOUGH NC

Prep/Cooking Time: Longer Than 120 Minutes

Printable Version

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