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1
In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury.
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2
Cover with wrap and let proof for 14-18 hours at room temperature.
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3
It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check).
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4
In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough.
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5
(if using a standing mixer then just let that do the work)
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6
Knead the dough for 15 minutes until smooth.
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7
(if using the mixer, then about 10 minutes).
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8
Form into a round ball and put in a large bowl to rise covering with wrap.
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9
Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl).
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10
After 2 hours, remove dough from bowl and form into an oval loaf.
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11
If you have one, dust a proofing basket (banneton) and surface of bread with potato starch.
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12
Place in basket facing down and let rise again for about 45 minutes.
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13
If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes.
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14
Meanwhile, preheat the oven to 250C/480F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later).
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15
When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do).
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16
Brush the surface with hot water with a silicon or pasty brush.
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17
Cut small slits along both sides of the bread to get the pattern in the photo.
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18
Put bread in middle rack of the 250C/480F preheated oven and pour some hot boiling water in the steam pan at the bottom.
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19
Bake for 50 minutes.
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20
After the first 10 minutes, remove the steam tray and lower the heat to 200C/400F and bake for the remaining 40 minutes.
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21
While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown.
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22
Keep an eye on it so it doesn't get burnt.
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23
Whisk with 20 ml (4 tsp) water until clumps are gone.
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24
When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface.
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25
Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor.
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26
I like to enjoy with good butter and lightly flavored cheese!
