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@Sainsburys_Ed
have been playing about with sourdough over the last few months, and have just about reached level of satisfaction with my process and getting consistent output.
our starter is fed exclusively on rye
take culture out of fridge in morning and refresh.
make starter with 100g of culture, 50g water and 50g rye flour
after 3.5 hours autolyse flour (900g white strong flour (currently using shipton mill no.4 organic white, 550g water mixed quickly to combine)
after 5 hours add starter to flour mixture again giving it a quick mix
15 minutes later scoop and fold in bowl 4-5 times
15 minutes later at 15g salt and mix a bit more thoroughly
two further scoop and folds by this stage the dough will begin to be fairly smooth like a classic bread recipe.
leave for 4 hours at about 80 degrees Fahrenheit (airing cupboard is perfect)
divide into 2 parts, shape ensuring you are gentle with the dough not to completely flatten and you get god surface tension.
put into baskets and prove in fridge overnight
bake 20 minutes at 220 degrees on pre heated sheets, with steam, 25-35 minutes at 170 degrees without steam.
So overall 1.5 days plus half a day or so to refresh dough, so it's more of a weekend job, but possible to do on a school day with a bit of a late night and an all day refresh,
At this length of proving its got a good level of flavour, a nice chew and enough air bubbles, some up to around the size of a 50p, without having massive gaping holes, its wet as a dough but just about manageable.