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200g leaven (wholemeal)
350g water
500g strong white flour
10g salt
Temp. (ideally all three should add up to 54c according to some very good French baking bloke I saw on YouTube)
Water 15c
Flour 22c
Room 22c = 59 (close!)
Mix everything together & leave for 10 mins (To develop gluten. Apparently)
Knead - this time using the lazy and much less messy bread machine! Why didn't I think of this earlier?! Anyway, knead after;
10 mins
30 mins
60 mins
60 mins
120 mins
Divide dough into two.
Shape into rounds
Prove one in basket (seam side up) with lots of flour so it doesn't stick.
Shape other into baton, lump onto baking paper (lots of flour again) and prop up sides with rolled up tea towels so it rises up - not into a doughy puddle!
Chuck both into fridge (around 4c) overnight - the long, slow rise will keep the dough under control and should (should!) be very tasty and a bit chewy. Also it will make me have to get up early to whack them in the oven. No big lie-in tomorrow, oh no.
In the morning take them both out and let them warm up to room temperature while putting the oven up to 220c (about 1 hour).
Bake individually for c50 mins.
Have a strong coffee while waiting. Nice.
