Finally found my Sourdough routine.

Hi Folks. I used to make sourdough the Richard Bertinet way, and had good results. Sadly I had a starter disaster - spilling it on a floor that had just been bleached, and kicking a bucket of bleach water over it.. So that was that - That's life. 

So I rebuilt my starter and decided to go another way, the no knead way. This way in fact : https://www.youtube.com/results?search_query=15+sourdough+mistakes

The bread turned out ok, but I was disappointed with the flavour. I didn't feel it was as tasty as it could have been. So I decided to make a preferment with flour, starter and water, leaving it in a warm airing cupboard overnight. The next day I autolyse the remaining flour mix and water for 2 hours and add that to the preferment, adding the salt. I give it all a good mix. Stretching and folding it every 30 mins a total of 4 times. Then in the fridge for its bulk ferment for 24 hrs. 

The next day - I shape it put it into baskets and leave it to rise again about 4 hours including the time to heat the oven. 

Bake in Dutch Oven for 30 mins removing the lid and baking it for another 15. The bread turns out superb. The flavour is way more complex and even the crumb structure is better. Give it a go is my advice. 

recipe: 

Pre ferment - 400g white flour,

                      150g starter,

                       400g water. Mix and leave overnight 13 hours or so.

 Next day.       900g white flour,

                       100g Spelt flour,

                       650g water

                       25g salt. Autolyse everything for 2 hours [except the pre ferment and the salt]. Now mix everything together well, stretch and fold 4 times and 30 min intervals. Then stick in fridge for 24 hrs. 

Next day

Devide in half, shape into loaves and put into baskets let rise for about 4 hrs including preheat of oven to 230C  with Dutch Oven pot in. Bake for 30 mins remove lid and bake for another 20 mins.

The taste is excellent, the best sourdough I've tasted in fact. I think it's the combination of that preferment and the bulk rise of 21-24 hours that develop the flavour so much. I don't like it too sour, but a complex, creamy taste is important. I suggest giving this a go and I realise this recipe is probably on here in a hundred forms already. But I'm happy to find a really good sourdough recipe that doesn't involve 10 mins of tedious slapping and working. Works every time and delivers great flavourful bread 

best.

James