Sourdough Bread

October 22, 2018

 

 

The sourdough adventures continue!  Well since I made the starter I figured I may as well bake the goods…

This time we’re going with sourdough bread.  Its superb toasted with a slather of butter and great to have with soup.  The sourdough starter gives it an unapologetically sour kick that really puts regular bread firmly in its place! 

One thing I will suggest if you’re going to make this- invest in a banneton.  You can prove the dough in a regular bowl covered with a thin tea towel that’s been heavily dusted with flour, but it’s uncertain the dough really won’t stick anywhere (yep it happened to me and I thought I really had dusted the cloth thoroughly).  Plus, it just won’t give you the beautiful pattern and shape that a banneton will (just look at those pretty lines!).

Feel free to be adventurous with your slit, I opted for a criss cross design.  I highly recommend using a razor for precision but if you don’t have one you can use a really sharp knife like I did.  No strict rules here- just let your imagination run wild!

Happy Sourdough baking!

 

Makes 1 loaf

Difficulty: 2/5

Prep time: 10 hours

Total Time: 11 hours

 

For the Dough:

375g strong bread flour

8g salt

8g brown sugar

250g sourdough starter

150ml tepid water

 

Method:

  1. In a large bowl combine flour, salt and sugar with a whisk.  Make a well in the centre and pour in the water and starter.  Bring together with your hands until you get a rough dough.  Tip out onto a clean surface and knead for 10 minutes until the dough feels smooth and elastic.  Place the dough into a lightly greased bowl and cover loosely with cling film.  Allow to rise for 4-5 hours where the dough will double in size.

  2. Tip out onto a lightly floured surface and knock the air out by folding the dough in on itself repeatedly.  Once all the air is knocked out, fold it in on itself a little more to create a ball with a seam at the top.  Dust the ball of dough with flour a place it seam side up in a well floured banneton or proving basket.  Cover with a tea towel and let it prove for a further 4-5 hours or until the dough rises up to the top of the banneton or proving basket.

  3. Preheat the oven to 220°C/200°C fan, fill a tray with water and place it in the bottom shelf of the oven.  Line a baking tray with baking parchment.

  4. Carefully tip out the loaf onto the baking tray.  For a fail-safe method, I remove the tea towel, place the lined baking tray over the bannetton (keep your fingers on the parchment obviously) and then flip over.  Slowly lift the banneton.  Cut slits in the loaf and bake for 40-45 minutes until well browned and the loaf makes a hollow sound when you tap it underneath.  Wait for the loaf to cool down before slicing it.

  5. Enjoy!x

     

     

     

     

     

     

     

     

     

     

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