Baguette and batard
200g Sourdough starter (fed within the last 24-48 hours).
7g dried organic yeast.
One teaspoon sugar.
About 350g warm water.
500g strong white bread flour.
250g wholemeal or other interesting bread flour.
A good slug of olive oil.
Mix the yeast with the sugar, a tablespoon of water and tablespoon of bread flour to make a paste and leave in a warm place for an hour until fizzing.
Mix the bread flours and salt together, making a crater in the centre of the bowl.
Add the sourdough starter and fizzing yeast mix; fold the flour in to the centre adding more water and stir with your trusty Dutch dough whisk.
Add the olive oil.
Continue to mix until the dough comes away from the sides of the bowl.
Turn the dough on to a floured surface and knead for about 10 minutes – the surface should spring back when pressed.
Return to a clean bowl that has been lightly floured or sprayed with a little oil, cover and leave to rise in a cool place overnight. The front porch is ideal!
Turn the dough on to a floured surface and press flat to expel all the air.
Divide the dough and shape for your containers. Perhaps a proving basket for the batard and a baguette tin.
Cover and leave in a warm place until doubled in size.
Preheat the oven to Gas 9 and place a roasting tin on the bottom.
Transfer the batard from the basket to a baking tray, dust with flour and slash surface with sharp knife.
Reduce the oven to Gas 7, place batard and baguette in to oven and pour a cup of water in to the hot roasting ttin – watch out for instant steam.
Bake for 25 minutes and test if the bread is done: knock the bottom to hear if it sounds hollow or insert a thermometer which should reach 88-99C (more to the top end).
If necessary, turn the bread over and return to the oven for 5 minutes to finish cooking the base and centre.
Cool on a wire rack for 30 minutes before slicing.
Delicious with smoked salmon