Next loaf

It's time for the next attempt in my bread making odyssey! Because I like really sour sourdoughs, I'm going to use much less of Aage in this loaf to try extend the fermentation period which is supposed to help increase the sourness. I'm keeping the rest of the recipe pretty much the same as the last loaf though (with minor changes in timings to fit in with a weekday schedule), so hopefully they'll be similar enough to be a reasonably fair comparison.

Reduced Aage loaf
Ingredients

• 100g Strong white flour
• 200g Strong brown flour
• 200g Water
• 10g Olive oil
• 6g Salt
• 75g Aage

Method

1. Mix together all of the ingredients in a large mixing bowl.
2. Wrap the bowl tightly in a black bin bag and leave for ~20hrs.
3. Knead until no longer sticky.
4. Place on a sheet of baking parchment and rewrap in bag.
5. Leave to rise for ~4 hours.
6. Preheat oven to its maximum setting with Dutch oven inside.
7. Transfer dough still on its baking parchment to hot Dutch oven and bake for 25mins, then remove lid and bake for further 5-10 mins.