Sourdough Banneton Loaf

Most of the time when I bake sourdough I go for my ugly white sourdough loaves, but every once in a while I feel like a round loaf and this is the recipe I go to.

Makes 1 loaf

Ingredients

Step 1:

250g water

200g active starter

400g strong white flour

100g strong wholemeal flour

Pour the water into a bowl, add the starter and whisk until milky. Then add the flours and mix as best as you can. It will be too dense to knead but you can get a bit of a stretching action going for a few minutes which will help kickstart gluten development. Cover the bowl, set aside to autolyse for 90 minutes to 2 hours.

Step 2:

1/2 tablespoon fine salt

100g water

rice flour or semolina, for dusting your banneton

Sprinkle over the salt and water. Squidge, squidge, squidge the dough until incorporated. Give it a few gentle stretches again. Cover, and set aside to rise for 2 1/2 hours, or until almost doubled in size.

Gently tip the dough out onto a clean work surface and shape into a ball. Let it rest for 30 minutes.

Sprinkle your banneton with either semolina or rice flour, turn it all around to ensure it’s evenly coated, then knock out the excess.

Gently flip the round of dough upside down. (The top should have formed a light skin, so this should be in contact with your counter top). Roll it up, tuck in the ends, then gently scrape it down your countertop to form some tightness. (This is hard to describe - honestly, I really rate this tutorial from Ballerina Farm. The bit on the second shaping begins at around 2:22).

Place it into the prepared banneton, with the seam side facing up.

Cover with a plastic bag and leave it out on the counter to prove again for about 2 hours - though this varies depending on the temperature of your kitchen - until risen and puffy. You want the top of the dough to be at the same level as the edge of the banneton.

Place into the fridge to prove overnight.

The next morning, preheat your oven to 240°C. Once it has reached temperature, gently tip the dough out onto a baking tray. Use a pastry brush to gently brush away any excess flour, and use a sharp serrated knife to slash a vent 3/4 of the way around the perimeter. If you like, you can lightly sprinkle it with water to ensure good oven spring.

Place into the oven and bake for 45 minutes, until dark. To be sure it’s done, tap the bottom - if it sounds hollow, it’s done.