Sourdough by Fc Ng

Matured stiffed sourdough starter
(Fed & leave at room temp 6-8hrs)


Artisan/Bread Flour 300g
Wholemeal Flour 50g
Cold water 200g+-
Sourdough starter 175g
Malt Extract 7g
SeaSalt 7g
Vanila extract 1tsp
Cinnamon & nutmeg sparingly
Dried Blackcurrants 50g

  1. Mix all together with a mixer speed 1-5mins, speed 2-3mins, check for window pane stage.(add in blackcurrant at the end on low speed)
  2. Transfer to greased container to proof for an hr with cover on.
  3. Stretch & Fold every interval of 45-60mins for 2-3 times.
  4. Preshape and cover with damp cloth then rest for 20-30mins.
  5. Final shape in banneton and cold proof in the fridge for 10hrs .
  6. Preheat oven with dutch oven inside to 250Âșc.
  7. Carefully unmould dough onto baking paper sprinkled with cornmeal .
  8. Steam oven for 2-3seconds, score the dough then transfer it into dutch oven to bake for 20mins with cover on, remove the cover and bake for another 10-15mins.
  9. Transfer to cooling rack to cool completely.