If you’re wanting to start your sourdough journey too, here’s the simple recipe that Abbey follows!
Recipe and video credit: @abbeyfwebbers
Ingredients 4
150 g active starter
350 g filtered water
11 g salt
500 g baker’s flour
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Method 8
In a large bowl, mix the and until combined. Add the and , and mix until a shaggy dough forms. Cover and let rest for 1 hour (autolyse).
Perform 4 sets of stretch and folds, spaced 30 minutes apart. To do this, grab one edge of the dough, stretch it up, and fold it over the dough. Rotate the bowl and repeat on all sides.
After the final stretch and fold, cover the bowl and let the dough bulk ferment at room temperature until doubled in size, about 4-6 hours depending on room temperature.
Shape the dough into a tight ball and place it seam side up in a floured proofing basket or bowl lined with a floured towel.
Cover and refrigerate overnight (cold proof) for 8-12 hours.
Preheat your oven to 230°C with a Dutch oven or heavy pot inside. Turn the dough out onto parchment paper, score the top, and carefully transfer it to the hot pot.
Bake at 230°C for 20 minutes with the lid on, then remove the lid and bake for another 25 minutes until golden brown.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
Chasseur Australia's tips
The Brilliant White Chasseur Oval French Oven is such a special part of the process, holding heat like a dream and giving the perfect golden crust every time.
