Sourdough Loaf
The fougasse recipe makes delicious bread, but the dough is quite tricky to handle - this method minimises handling but makes a nice loaf with a chewy crust and a good crumb structure.
Ingredients
250g sourdough starter
450g strong flour
250g water
10g salt
Makes 1 large loaf
Source: theorangefairy.wordpress.com
Method
Combine the ingredients in a large bowl - it will make a rough dough.
Cover the bowl and leave your dough to develop for 3 hours. Every hour, stretch and fold the dough back in on itself 4 times.
After 3 hours, put the dough into an oiled 1kg loaf tin or floured banetton, cover and place in the fridge. Leave for 6 hours or overnight.
When your dough has proved, bring it back to room temperature - I put it into a 30C oven for an hour.
Heat the oven to 240c.
Slash the top of the loaf. Loosely cover with foil.
Bake for 35 minutes, removing the foil after 20 mins.