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I learnt to make sourdough using the Tartine book, but recently I’ve been making bread with a lower (70%) hydration dough. The lower hydration means you don’t need to do the turns during the bulk fermentation, because you can get away with less gluten formation. I think (?) you get less oven spring with lower hydration, so I’ve compensated by prooving until the dough really doubles in size, which takes a lot longer at home than the times in Tartine. Tartine assumes a 25C room temp, which we definitely don’t have in Manchester.

  1. Mix everything, till it comes together into a rough ball.
  2. Rest for 30 mins, then do a turn. This is just to hydrate any dry bits on the top of the dough.
  3. Rise until it’s doubled in size. The time this takes depends on the ambient temperature. I rise bread in an off oven with a pan of boiling water next to it for 6-8 hours.
  4. Turn it out, and shape it into a boule.
  5. Rise in a banneton for 2-4 hours until it’s doubled in size.
  6. Bake in cast iron for 40 mins at 220C, removing the lid for the last 20 mins.

This summer I’ve been enjoying making these maximalist salads - this one has tenderstem, green beans, lettuce, tomato & sunflower seed with a dressing of yoghurt, almond butter & lemon juice.