Basic Sourdough Bread
Although quantities are accurate for the flour we use, please use these recipes as a guide.
- 150g active sourdough starter, 100% hydrated (50/50 flour/water)
- 350g flour (100gm white 250gm wholegrain)
- 250g water
- 8g salt
Makes 1 approx 750gm loaf.
Mix flour and water and leave to rest/autolyse for 30 mins. This will give the dough time to absorb moisture and make kneading much easier.
Add salt and starter and knead for at least 10 minutes until the gluten has been worked well to produce a supple and strong stretchy dough.
Leave to prove in a oiled tin/floured linen lined basked or bowl/banneton at room temperature for 10 hours or so (times will vary according to the temperature of your room), or until dough has nearly doubled in size.
Heat oven to 300 degrees. Turn oven down to 250 degrees. When placing bread in oven, spray oven with water or place a stainless steel bowl at bottom of oven at the beginning and tip cold water in when placing bread in oven to create a steamy environment.
Bake for 30 minutes or until cooked – times and temperatures will vary according to the type of oven you have. With practice you will get to know what works best.