This recipe needs advance preparation!
This is based on a recipe in Richard Bertinet's Dough (ISBN 9781856267625).
For the ferment
For the dough
- 10g fresh yeast
- 450g dry cider
- 150g water
- 750g strong white bread flour (I use very strong Canadian flour)
- 250g rye flour
- 20g salt
- Mix the ingredients for the ferment, having dissolved the yeast in the water and place in a covered bowl in the fridge overnight.
- In the morning, remove the ferment from the fridge and bring to room temperature.
- Dissolve the yeast in the water and mix with the remaining ingredients.
- Knead the dough in your preferred manner.
- Shape into a ball and leave in an oiled bowl, covered with clingfilm for about an hour.
- Remove from the bowl, re-shape the dough into another ball and return to the bowl for another hour.
- Divide the dough into 2 or 4 and shape as desired.
- Allow to prove, covered, until almost doubled in size.
- Make cuts if desired.
- Bake at 230° C (450° F - gas 8) for 45 minutes, reducing the heat to 200° C (400° F - gas 6) after 10 minutes.
- Once baked, allow to cool on a wire rack.
My oven is rather tempermental so check your bread towards the end of the cooking time.
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