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White sourdough
by
Tim Gutteridge
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.%20After%20the%20last%20stretch-and-fold,%20return%20the%20dough%20to%20the%20bag%20and%20leave%20to%20sit%20at%20room%20temperature%20for%20a%20further%20hour.%3C/p%3E%3Cp%3ETurn%20the%20dough%20onto%20a%20lightly%20floured%20surface,%20and%20divide%20into%20two%20equal%20portions%20(about%201kg%20each).%20Form%20each%20piece%20into%20a%20loaf%20-%20I%20generally%20make%20one%20boule%20and%20one%20batard%20-%20and%20leave%20to%20rise%20in%20a%20well-floured,%20lined%20banetton%20for%20about%206%20hours%20at%20room%20temperature.%20An%20hour%20before%20the%20loaves%20have%20finished%20rising,%20put%20your%20stone%20in%20the%20oven%20and%20set%20the%20oven%20to%20250oC.%3C/p%3E%3Cp%3EWhen%20the%20loaves%20are%20fully%20risen,%20boil%20some%20water%20in%20the%20kettle.%20Turn%20out%20one%20of%20the%20loaves%20onto%20a%20well-floured%20peel,%20and%20slash%20the%20top.%20Pour%20about%20200ml%20of%20water%20into%20the%20oven%20tray%20to%20create%20steam,%20transfer%20the%20loaf%20onto%20the%20hot%20stone,%20spray%20a%20little%20more%20water%20into%20the%20oven%20and%20close%20the%20door.%3C/p%3E%3Cp%3EAfter%2010%20minutes,%20turn%20the%20oven%20down%20to%20225oC%20and%20bake%20for%20a%20further%2025%20minutes%20or%20so,%20until%20done.%20Leave%20to%20cool%20on%20a%20wire%20rack,%20while%20you%20bake%20the%20second%20loaf.%3C/p%3E){kind=link}