Sourdough Loaf
Generational baker David Wright wood-fires a rustic sourdough loaf with a blistered crust, chewy crumb, and deep tang in the Gozney Dome XL (Gen 2)
- Prep Time
- 45 minutes + 24 hour proof
- Cook Time
- 15 - 20 minutes
Ingredients
- Makes
- 2 loaves (approx 500-550g each)
Recommended Equipment
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Instructions
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Step 1
To prepare the dough, combine the flours in a large bowl. Add the water and use your hands to mix until fully incorporated, ensuring there are no dry patches. Scrape down the sides of the bowl, cover and leave to rest for 30 minutes.
Step 2
To develop the dough, add the sourdough starter and mix thoroughly using your hands. Add the salt and continue mixing until fully combined. The dough should feel soft and cohesive, with a target temperature of around 28°C / 82°F. Cover and leave to rest for 1 hour.
Step 3
To fold the dough, use wet hands to lift one side of the dough and fold it over into the centre. Repeat this motion from each side, working around the dough. Turn the dough over in the bowl, cover and leave to rest for 1 hour.
Step 4
To build structure, repeat the folding process every hour for 4 hours. As the dough develops, it will become smoother, more elastic and take on a light, airy, almost jelly-like consistency.
Step 5
To pre-shape the dough, leave it to rest for 20 minutes after the final fold. Turn the dough out onto a lightly floured surface, using a light mist of water on your hands if needed to prevent sticking. Divide into two equal portions and gently shape into rounds using a dough scraper to create even tension across the surface. Leave to rest for 20 -30 minutes, or until a slight skin forms. If proofing in a tin, visit our sandwich loaf recipe for shaping tips.
Step 6
To proof, line 2 banneton baskets with cheesecloths and dust lightly with semolina. Place each dough ball into a basket seam-side up, dust lightly with semolina, cover with the cloth and transfer to the fridge for 24 hours.
Step 7
7. Preheat the Gozney, bring the oven to 300°C / 570°F. Place a cast iron pan inside the oven to heat through. To prepare for baking, scatter the work surface lightly with semolina. Gently turn out a dough from the banneton, allowing it to release naturally onto the surface. Using a sharp knife or bread lame, score a cross into the top of the dough and lightly mist the cross with water.
Step 8
To bake the bread, carefully transfer the dough onto a peel and launch into the oven. Immediately pour approximately 100ml / 3.4 fl oz of boiling water into the hot cast iron pan to create steam, then close the door. Bake for 15 minutes, allowing the retained heat and steam to develop the crust.
Step 9
To finish, remove from the oven and lightly mist with water. Tap the base to check for a hollow sound, if it doesn’t sound hollow, return to the oven for a few more minutes. If using a probe, the centre of the loaf should read above 90°C / 194°F. Leave to cool for at least 1 hour before slicing.
