Sourdough Bread

Instructions

1. Add 120g (4.2oz or ¾ cup) organic spelt/wholewheat flour to the starter, and 120g (4.2oz or ½ cup) filtered tepid water (24-28C or 72.2 - 82.4F), mix well, and place in a warm place (24-28C or 72.2 - 82.4F) for about 5 hours until it doubles in size or by testing a teaspoon in water - if it floats, it's ready. I place an elastic band around the jar to measure how much it rises by. The top of the fridge or inside the oven with the light on are ideal.
2. Add 500g (17.6oz or 4 cups) flour, 300g (8.8oz or 1¼ cups) filtered water, 2 tsp salt and 300g (10.6oz or 1½ cups) sourdough starter into a bowl and mix well, then knead for about 4 minutes in a silicone bowl.
3. Cover the dough with a dish cloth and place back into a warm place for about 5 hours. At this stage you can add the sunflower and caraway seeds.
4. After 5 hours of proofing, cover the dough and place in the fridge to cold proof for about 12 hours.
5. The next morning, remove the dough, place in a warm place for about 1-2 hours.
6. Preheat the oven at 230C/446F fan setting and place a Dutch oven (I use a 2.8 litre/ 95fl oz and 20cm / 7.8 in diameter) and place into the oven for about 30 minutes to heat.
7. Carefully remove the Dutch oven from the oven and baste the bottom and sides with olive oil. Transfer the dough carefully into the Dutch oven (be careful - it's hot!!!), sprinkle with white flour and then bake for 5 minutes. Remove from the oven, scour the bread with a sharp, thin knife or blade, by making a cross shape over the dough, close the lid and transfer to the oven.
8. Bake for 35 minutes, then carefully remove the Dutch oven, remove the lid, place it back in the oven and bake for another 5 minutes to brown the bread.
9. Remove the Dutch oven from the oven and carefully place the bread on a rack. You can test if the bread is ready by knocking it with your knuckle. - it should make a hollow noise. You could also test the temperature by inserting a food thermometer - the inside temperature should reach 96-98C/205-208F when it's done.
10. Allow the bread to cool for a minimum of 15 minutes.
11. Enjoy immediately or store in a cotton bag inside a plastic freezer bag in a cool, dry place or the fridge, and use within 3-5 days. I have found that storing it this way prevents the bread from drying out.
12. You should have some left-over starter in the jar. Re-feed this with 60g (2.1oz) organic spelt/wholewheat flour (12-14g protein/100g) and 60g (2.1oz) tepid filtered water and store it in the fridge until you want to bake your next bread (1 week optimally, 2 weeks max).
13. If you are not ready to bake your bread yet after 2 weeks, you need to re-feed the starter by halving the mixture and re-feeding it with with 60g (2.1oz) organic spelt/wholewheat flour (12-14g protein/100g) and 60g (2.1oz) tepid filtered water. You may notice a dark liquid on the top of the starter, this is not an issue and it can be poured off before the re-feed. If you noticing mould, discard the starter and restart the process of beginning a starter.