sourdough balls

INGREDIENTS (enough for 15 balls):
240g flour
155g water
30g starter 
5g salt
67% hydration


Mix dough together and leave to rest for 30 mins

Perform 3 times stretch and folds for the first 2 hours, resting about 30 minutes in between

leave to bulk ferment for 10-12 hours or until doubled in size

take out bulk dough and perform stretch and folds

form a ball, sprinkle with flour, and leave it on the counter to rest for an hour (smooth side up, seam side down).  

then divide up dough into roughly 30g of dough per ball 

[probably need to increase quantity by 10% as balls were slightly below 30g]

place dough balls on a tray so they are close but not touching, to allow for expansion.

final proof at least 1 hour and up to 2 hours

meanwhile, grate about a quarter a block of cheddar cheese and leave in the fridge (you may sprinkle some flour and mix it in to prevent the cheese sticking together)

Before baking, spritz the balls with water to help them rise

sprinkle with grated cheddar

bake at 230 C for 15 min, then 15-20 min at 180 C

(I ended up baking 20 min at high temp and 10 min at 180C, since the cheese wasn't browning much)

TOTAL baking time 30-35 mins