Fritz’s Masterclass Sourdough

Recipe by Fritz

Fritz's Masterclass Sourdough

Makes 2 x 1kg loaves

Refresh the mother by blending together the ingredients:

105g Rye flour
105g Water
25g Mother

Leave out for 3 hours and refrigerate overnight.

Final dough:
925g White bread flour
100g Wholewheat flour
720g Filtered Water
20g Salt

  1. Remove mother from fridge and dissolve in water
  2. Add the white bread- and wholewheat flour and mix together
  3. Rest 30 min and add the salt and apply fold 1
  4. Rest 30 min and apply fold 2
  5. Rest 30 min and apply fold 3
  6. Rest 30 min and apply fold 4 flip over into floured container
  7. Rest 60 min and put in fridge overnight

Next day:

  1. Preheat oven at max temperature with pot inside and remove dough from the fridge
  2. After 30min remove pot and place dough in the pot, score the dough, put lid back and put in oven
  3. Bake for 20min and remove lid but keep pot in oven
  4. Bake for a further 20min without the lid
  5. If you have a thermometer take the temperature of the core of the loaf. It should be 98C. It is then fully baked
  6. Remove loaf from pot immediately and place on cooling rack.
  7. Enjoy with farm butter.

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