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Sourdough
Now with your starter made and bubbling away nicely you can begin to enter the journey of making sourdough bread. A journey that can last a lifetime and will evolve the more you understand how to use your starter to create the most wonderful of breads!
The night before you want to make your bread you need to feed your starter to get it nice and active.
1. Pour half of your starter away and then add 100g of strong white bread flour and 100ml of luke warm water, mix together until smooth.
2.Cover with a cloth and leave out at room temperature to rise overnight.
To make your bread you will need
400g strong white flour, 100g strong wholemeal flour, 10g salt, 125g sour starter and 325g of water.
1. Place the two flours and salt into a large mixing bowl and combine.
2. Pour In the starter and the water.
3. Gently bring the flour and liquid together to form a dough. Don't start kneading the dough yet! This should take about 2mins.
4. Cover the dough and leave for 1hour.
5. Uncover the dough, it should show some signs of movement. Fold the dough into two and gently push down to fill the bowl again!
6. Folding the dough will start to develop the gluten and encourage a nice open texture in your finished loaf.
7. Cover the dough and leave for another hour.
8. Fold the dough again, cover and leave for another hour.
9. Fold the dough again but be more gentle this time.
10. Cover and leave for two hours.
11. Your dough is now ready to mould into shape.
12. Take the dough out of the bowl and onto a lightly floured surface. Gently shape the dough into a round shape, cover and leave for 20mins.
13. If you have a prove basket dust with flour or line a bowl with a cloth and heavily dust with flour.
14. Mould your dough into a nice tight round shape and place into the basket or bowl seam side up!
15. Cover with a cloth and leave to rise for 4 hours.
16. 30 mins before your dough is ready pre heat your oven 220c gas mark 8 and if you have a baking stone place in the oven.
17. Your dough should have doubled in size.
18. Dust a thin board with fine semolina and gently turn your dough onto it, with a sharp blade slash a criss cross pattern onto the dough.
19. If you have a stone in the oven gently slide your dough onto it if not slide it onto a tray and place in the oven. Then spritz the bottom of your oven with a water spray and close the door.
20. Bake for 20mins then turn the loaf round. Bake for another 15mins then take out (tap the bottom of the loaf if it sounds hollow take it out if not give it another 5mins)
That's it your journey has begun! May it be a long and prosperous one that yields you with many fine loaves!
The night before you want to make your bread you need to feed your starter to get it nice and active.
1. Pour half of your starter away and then add 100g of strong white bread flour and 100ml of luke warm water, mix together until smooth.
2.Cover with a cloth and leave out at room temperature to rise overnight.
To make your bread you will need
400g strong white flour, 100g strong wholemeal flour, 10g salt, 125g sour starter and 325g of water.
1. Place the two flours and salt into a large mixing bowl and combine.
2. Pour In the starter and the water.
3. Gently bring the flour and liquid together to form a dough. Don't start kneading the dough yet! This should take about 2mins.
4. Cover the dough and leave for 1hour.
5. Uncover the dough, it should show some signs of movement. Fold the dough into two and gently push down to fill the bowl again!
6. Folding the dough will start to develop the gluten and encourage a nice open texture in your finished loaf.
7. Cover the dough and leave for another hour.
8. Fold the dough again, cover and leave for another hour.
9. Fold the dough again but be more gentle this time.
10. Cover and leave for two hours.
11. Your dough is now ready to mould into shape.
12. Take the dough out of the bowl and onto a lightly floured surface. Gently shape the dough into a round shape, cover and leave for 20mins.
13. If you have a prove basket dust with flour or line a bowl with a cloth and heavily dust with flour.
14. Mould your dough into a nice tight round shape and place into the basket or bowl seam side up!
15. Cover with a cloth and leave to rise for 4 hours.
16. 30 mins before your dough is ready pre heat your oven 220c gas mark 8 and if you have a baking stone place in the oven.
17. Your dough should have doubled in size.
18. Dust a thin board with fine semolina and gently turn your dough onto it, with a sharp blade slash a criss cross pattern onto the dough.
19. If you have a stone in the oven gently slide your dough onto it if not slide it onto a tray and place in the oven. Then spritz the bottom of your oven with a water spray and close the door.
20. Bake for 20mins then turn the loaf round. Bake for another 15mins then take out (tap the bottom of the loaf if it sounds hollow take it out if not give it another 5mins)
That's it your journey has begun! May it be a long and prosperous one that yields you with many fine loaves!
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