Do-Nothing Sourdough Bread

Name: Do-Nothing Sourdough Bread
Yield: 1 loaf
Ingredients: 254 g Whole Wheat Flour; 180 g Bread Flour; 2 tsp Diastatic malt powder; 1.25 tsp Table salt; 15 g Sourdough starter; 376 g Water

A slow, flexible sourdough with a crisp crust.

15 hours 55 minutes1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Whole Wheat Flour	254 g
Bread Flour	180 g
Diastatic malt powderOptional.	2 tsp
Table salt	1.25 tsp
Sourdough starterUnfed discard; 100% hydration.	15 g
WaterAt room temperature.	376 g

Method

1
Stir all ingredients into a wet dough. Cover at about 20–21°C for 14–24 hours, until doubled and bubbly.
2
Fold all four sides into the centre, rest 10 minutes, then shape tightly. Proof in a floured basket 30–60 minutes.
3
Heat a baking stone to 245°C/475°F. Turn out, slash and load using your usual safe steam arrangement.
4
Bake 30–35 minutes, reaching about 97°C/207°F inside. Cool completely.