The Margot

This is my first post!! Super excited. I've been checking in on this site for a while and thought it was finally time to add my own pages and tap into the wealth of information from all the bakers out there ;)

This is The Margot from Michelle Eshkeri's book, Modern Sourdough. Here is a link to the free recipe online www.houseandgarden.co.uk/recipe/sourdough-bread-recipe

I followed the recipe except for a couple minor tweaks (adding light malt, a longer mix and higher cooking temps for a better crust..could just be my oven)

Levain:

70g wholemeal flour, 42g water, I used 10g of my stiff starter. Give it a mix, a light knead and let it do it's thing for 12-16 hrs.

Dough:

Mix 350g white flour, 40g rye, 9g light malt and 335g water. Autolyse 30-60 mins.

Add in all the levain on a slow mix then add 8g salt. I did a slow mix with the bench mixer for about 3 mins then a faster mix for about 11 mins until I was happy with the stretch.

Rest 20 mins then a set of folds. Perform 4 sets of folds all up with 20 mins rests in between. 1 hr rest after the last set.

Preshape and rest uncovered 30 mins. Shape into a batard and into an oval banneton. Cold retard about 16 hrs.

Heat oven and my cast iron dutch combo to 240'C. Bake covered 15 mins the reduce heat to 220'C for another 15 mins. Remove lid and bake another 15 mins (or longer if you like the dark crust)

I'm really happy with how this one turned out. I've tried a few sourdoughs but haven't been super happy with most- I spiked some with yeast for a confidence boost, not adding a cold retard or simply making too big a dough to shape into a batard for easier slicing. The cold retard is making handling the dough and scoring so much easier and results in better oven spring.

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