Moving back to the UK, I had to ever so slightly change my classic sourdough recipe. These changes were so minute though, that I didn't even think it warranted a comment, let alone a whole post. However, after taking a couple of months off baking to focus on work & a wine course, and coming back to my recipe using German flour, I wish I had written my British Flour recipe version down. Piecing back together from memory, please find it below.
The flour I use in the UK is standard Bread Flour (about 12% protein), Plain flour and Rye flour (image below of the usual ones I buy). The fact that I buy the cheap white super-market plain flour, is probably not the healthiest for my bread, however it's been working fine. The main difference between these flours, and the German flour I was using is that the British Bread flour doesn't contain rye. This small detail seems to change the amount of water the original recipe can hold. Also, unlike in Germany, standard 'Bread Flour' is easy to find.
My mom likes her bread a lot darker than I do. Now that I am living on my own again, I can tailor it more to my own lighter style, so the cooking temperature has also changed slightly.
(Half Recipe/One Loaf)
Day 1 11pm: Feed starter.
Day 2 9am: Make Levain.
Mix 25g starter + 13g Rye Flour + 38g Bread Flour + 43g water at 29c. Wait for this to double in size, this will take about 4 hours.
Day 2 1pm-ish: Levain is ready, make the dough.
First mix together 263g water at 29c + all the Levain made.
Then add in 400g Bread flour. Mix with chopstick until incorporated.
Next, add in 100g AP Flour. Mix until fully incorporated. If it's not incorporating, wait 5 minutes, and come back to it. This gives the flour time to absorb the water.
Day 2 1:20pm: the above steps take about 20 mins.
Day 2 1:30pm (10 minutes later): Mix in 20g water. Transfer to container with a lid.
Day 2 2:40pm (1h later): Mix in 10g salt + 20g water.
Day 2 2:45pm: Mixing in the salt takes about 5 minutes.
Day 2 3:15pm (30 minutes later): First stretch and fold.
Day 2 3:45pm (30 minutes later): Second stretch and fold.
Day 2 4:15pm (30 minutes later): Third and final stretch and fold. Start bulk fermentation.
Day 2 8:30pm (about 4 hours later): Bulk fermentation completed. You are looking for it to rise about 40%. Shaped into desired loaf shape and put into banneton.
Day 2 8:45pm: Put banneton into fridge.
Day 3 8am: Pre-heat Oven and cast iron pan with lid for 30 minutes at 250c. Non-fan setting.
Day 3 8:30am: Take bread out of the fridge. Cut line. Without burning yourself, place into pan, close lid and place into oven. Turn the oven down to 240c.
Day 3 8:50am (20 minutes later): Remove lid from pan. Turn oven down to 220c.
Day 3 9:10am (20 minutes later): Take cooked bread from oven.
(Full Recipe/Two Loaves) Day 1 11pm: Feed starter. Day 2 9am: Make Levain. Mix 50g starter + 25g Rye Flour + 75g Bread Flour + 85g water at 29c. Wait for this to double in size, this will take about 3 hours. Day 2 noon-ish: Levain is ready, make the dough. First mix together 525g water at 29c + all the Levain made. Then add in 800g Bread flour. Mix with chopstick until incorporated. Next, add in 200g AP Flour. Mix until fully incorporated. If it's not incorporating, wait 5 minutes, and come back to it. This gives the flour time to absorb the water. Day 2 12:20pm: the above steps take about 20 mins. Day 2 12:30pm (10 minutes later): Mix in 40g water. Day 2 12:40pm (10 minutes later): Mix in 30g water. Transfer to container with a lid. Day 2 1:50pm (1h later): Mix in 20g salt + 40g water. Day 2 1:55pm: Mixing in the salt takes about 5 minutes. Day 2 2:30pm (30 minutes later): First stretch and fold. Day 2 3:00pm (30 minutes later): Second stretch and fold. Day 2 3:30pm (30 minutes later): Third and final stretch and fold. Start bulk fermentation. Day 2 7:30pm (about 4 hours later): Bulk fermentation completed. You are looking for it to rise about 40%. Shaped into desired loaf shape and put into banneton. Day 2 7:45pm: Shaping takes about 15 minutes. Let the dough rest at room temperature for 30 minutes in the bannetons. When making half the dough amount I don't find this step as essential as when making two loaves. Day 2 8:15pm: Bench rest completed. Put bannetons into fridge. Day 3 8am: Pre-heat oven and cast iron pan with lid for 30 minutes at 250c. Non-fan setting. Day 3 8:30am: Take bread out of the fridge. Cut line. Without burning yourself, place into pan, close lid and place into oven. Turn the oven down to 240c. Day 3 8:50am (20 minutes later): Remove lid from pan. Turn oven down to 220c. Day 3 9:10am (20 minutes later): Take cooked bread from oven. Repeat the last 4 steps for the second loaf.
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