This will be my first post. The reason being, it’s one of those recipes that takes time to perfect and once you know that you can make really good bread at home you will never buy those airy Supermarket loaves ever again.
Not saying I’m perfect but it took me 2 years of trial and error to get gorgeous delicious sourdough bread.
I always bake bread; I usually start the process on Friday night and bake it early Saturday morning.
This recipe produces a good size loaf, it would feed 4 hungry adults.
- 300g sourdough starter (how to make Sourdough starter)
- 500g strong unbleached white bread flour, plus extra for flouring
- 250ml/9fl oz water
- 10g salt
- 10g sugar
- oil, for greasing
- Mix all the ingredients in a bowl (flour, sourdough starter, water, sugar, salt)
- Mix well until all ingredients combine.
- Turn the mixture out onto a clean work surface and knead it for about 10 minutes, until the dough smooth and stretchy.
- Place the dough into a lightly greased bowl and cover it with a shower cap or damp cloth, let it rest for at least 3 to 4 hours. The dough might not expand too much at this stage.
- Get the dough out onto a clean work surface, knock the dough back ( push it down with your knuckles) fold the dough in half and again with your knuckles, flatten it down, repeat the process 2 or 3 times.
- Get a proofing basket (worth the investment, get a linen cloth-lined proofing basket), sprinkle the basket with plenty of flour.
- Place the dough into the proofing basket, crease up and sprinkle the rest of the dough with flour to avoid sticking.
- Let the dough proof overnight.
- Preheat the oven to 230C
- Get a baking tray, sprinkle with some flour and semolina to avoid sticking
- Turn the dough ( should have risen) onto the baking tray
- Score the top of the loaf with a sharp knife ( serrated bread knife does a great job) 3 or 5, not too deep.
- Place the baking tray in the oven, on another tray at the bottom of the oven, place some ice cubes or a cup of cold water, that will create steam and help to get a crunchy crust. Bake for 35 to 45 minutes.
- Let the bread cool down for at least 1 hour if in a hurry, ideally 2 hours.
- If you don’t have a lined proofing basked, be very careful when turning the proofed dough onto a baking tray. I’ve destroyed a few loaves, due to the dough sticking to the bowl. make sure it’s well greased.
- With Butter
- Olive oil and balsamic vinegar
- Turn it into your favourite sandwich