Brickfield Bakehouse

From starter to slice in thirty six hours

36hstart to slice

55 minhands on

Fri 9pm 01

Feed the starter

50 g starter, 50 g rye, 50 g water. It should double by morning.

5 min hands on

Sat 10am 02

800 g white, 200 g wholemeal, 750 g water and the starter. Leave it an hour, then add 22 g salt.

15 min hands on

Sat 11am to 1pm 03

Wet hands, lift each side and fold it over, every thirty minutes. The dough turns smooth and springy.

10 min hands on

Sat 4pm 04

Drag it towards you on a dry bench until the skin is taut, then drop it seam up into a floured basket.

10 min hands on

Sat 5pm to Sun 8am 05

Cover it and leave it in the fridge at 4°C. The slow night is where the flavour comes from.

0 min hands on

Sun 8am 06

Score it and bake in a lidded pot at 250°C for 20 minutes, then lid off at 230°C for 25 more.

15 min hands on

Yes, really. The crumb is still setting.