Sourdough loaf.

Categories

• Baking
• Bread

Preparation Time

40 minutes.

Cooking Time

40 minutes.

Wait Time

6 hours.

Makes

1kg loaf.

A basic sourdough loaf. Can sometimes be kept for about a week before it starts to go stale. Makes really good toast, especially with raspberry jam!

Ingredients

• 300 grams sourdough starter.
• 300 grams strong white bread flour.
• 200 grams wholemeal bread flour.
• 250 millilitres filtered water.
• 2 teaspoons sugar.
• 0.5 teaspoons salt.

Equipment

• Large mixing bowl.
• Kitchen scales.
• Baking tray.
• Measuring spoons.

Method

1. Combine the flour in a large bowl.
2. Add the sourdough starter and water, and mix to form an even dough.
3. Add the sugar and salt and mix in well¹.
4. Turn out onto an oiled surface, and knead for 10 minutes.
5. Return to the bowl and cover with a plate.
6. Leave to rise in a warm location for 3 hours.
7. Turn the dough out onto a clean surface and knock back for 5 minutes.
8. Return to the bowl and leave to rise for another 3 hours.
9. Pre-heat oven to 210^°C and put a small dish of water on bottom shelf to make steam².
10. Bake bread for 30 minutes.
11. Reduce oven temperature to 180^°C, and bake for a further 10 minutes.
12. Take loaf out of the oven and place on a wire rack to cool.

Notes

1. The salt and sugar are mixed in separately, as salt can kill yeast if it makes direct contact with it. However, the salt is needed as a preservative
2. Make sure whatever dish you use is oven and rust proof.