Ready Time: 10 hrs 35 mins
Preparation Time: 10 hrs
Cooking Time: 35 mins
Serves:
Paul Allam
Paul Allam is Co-Founder of Sydney's iconic Bourke Street Bakery, a growing group of artisan bakeries much loved for their rustic bread, gourmet pies and mouth-watering sweets.
In conjunction with his success as chef and baker, Paul is also co-author of bestselling cook books “Bourke Street Bakery: The Ultimate Baking Companion”, “The Bread & Butter Project: How To Bake Perfect Bread” and another much anticipated book in the making sharing the secrets of sweet indulgences.
'Give a person a loaf of bread and they'll eat for a day. Teach them how to bake and they'll be able to eat for the rest of their life.'
Ingredients
- White starter 140g
- Water 805g
- Salt 25g
- Organic white flour 700g
- Organic rye flour 345g
Method
- Add water into the bowl. Add starter on top, hopefully it is floating, add white & Rye flours and select the Knead Setting for 5 mins.
- When finished leave to rest for 20mins then add salt and select the Knead Setting for 2 mins, increase to Mixing Setting for 4 mins.
- Leave to prove / sit in a spray oiled container for 1 hr then fold the dough in half and leave to prove for another 1 hr.
- Divide into 3 equal dough pieces and shape into rounds, leave to rest for another 20mins then final shape into your loaf shape on a tea towel or basket.
- Leave in your fridge for at least 6 hrs then bring it out into your bench and bring to room temp for 2 hrs.
- Pre- heat your oven at 220c
- Press with your finger if the dough pushes back out it is ready to bake.
- Use a small sharp knife to make a small incision and place in the oven and spray for 10 seconds with water.
- Leave a 700g loaf to bake for 30- 40 mins at 220c and turn your tray after 20 mins.