A video popped up on youtube, on how to make the most fantastic sourdough. Mine is good, but it’s not fantastic, so I did watch the video to the end, I took notes, then, for science and research I decided to try a different method to the usual one. Get out of my comfort zone.

I started yesterday after lunch. Right now I have 2 delicious pieces with butter in my tummy and I think lunch today will be very simple- sourdough with butter, a couple of slices of prosciutto toscano, a couple of cherry tomatoes, cup of tea. Is the plan.

Interestingly, this recipe uses a third of the starter in comparison with the other recipe. Only 50g of it, mixed with 230ml of water, combined. 340g of bread flour, I bought a slightly more expensive one than normally. 7g of salt. All this combined in a bowl with a wooden spoon, till all the flour was incorporated. Covered to rest for 40 minutes. First of many.

Kitchen Aid does not come out of the pantry for this recipe. The dough needs to be stretched and folded, stretched and folded again. Lifted and slapped back and then again. Rest for 40 minutes.

At this stage one can add olives or whatnot, I used pecans, as Izzie loves my bread but hates olives and I’m a lovely mother, so no olives this time.

Stretch and fold. Lift and slap back. Rest for 40 minutes.

Stretch and fold, lift and slap back, cover and leave to proof for 2-3 hours, until doubled, says the method. Well,we went to school, to the shops, came back, it hasn’t moved much. I waited until after dinner, so more than 4 hours, the rise was disappointing, but I proceeded.

With oiled hands I have tucked the dough downwards, Paul Hollywood’s way, sprinkled with flour, left to rest for 30 minutes.

Then the interesting bit, I had to fold it “the envelope way”, like a French pastry, then rolled it tightly an finally place in a proofing basket- the stiched side up! That crack had to be pinched in, but that was still a new thing! One more sprinkling of flour and it was ready to proof overnight, but I opted out of the fridge, like the method said, mine hasn’t risen enough, so it stayed on the worktop under the plastic bag for nearly 11 hours.

This morning the rise still wasn’t astonishing, but I baked it in 220 degrees in my Dutch oven, 25 minutes under the lid, then 10 minutes without. Also, one long slice , not 2 or 3 across.

The crust is beautiful. We love the flavour. One of the best loaves yet. I think I have to send it to Steve.

They also have a recipe for focaccia there, I think it will be next!