Recipe

Sourdough bread

Mix the starter:

• 100G Sourdough starter
• 100G Whole wheat flour
• 100G water room temperature

Mix all of the start ingredients together and let it sit over night or for 12-14 hours.

Ingredients

• 350G Water
• 400G White flour
• 100g Whole wheat or Rye flour
• 2 teaspoon of salt

Making the bread:

Add all ingredients to the mixer bowl. 

Mix on low speed with, the dough hook, until the ingredients are mixed.

It looks shaggy, fairly dry looking.

Let it sit for an hour so the flour absorbs the water.

After an hour, add the starter.

Mix for 10 minutes using a mixer with a dough hook, or mix by hand.

If using a mixer, mix until the dough no longer sticks to the bottom.

Remove from the mixer bowl and add to an oiled, I use olive oil, mixing bowl that has a lid or cover with cling film.

Stretch the dough and fold a few times. Let rest, covered, for 30 minutes.

Repeat this 2 more times.

Form into a ball, then shape into long loaf or round, and place in a floured Benetton, or in a glass bowl with a floured tea towel.

Cover and place in the fridge overnight. The longer you leave it the better the taste.

Cooking:

Quick description:

Cook at 500F for 25 mins.

After 25 mins remove the lid and set the temperature to 450 and cook for 15 mins to produce a crispy dark crust.

 Detailed description:

Heat your oven to 500F and add the Cast iron Dutch oven, if you are using one, so that it gets very hot.

If not using the Dutch oven, place a pan of hot water in the bottom of the oven, to create steam.

Sprinkle Corn meal or semolina flour onto parchment paper and turn out the bread dough from the basket .

With the dough on the parchment paper, score the top of the bread with a razor blade to relieve the pressure when baking.

Make a pattern if you like. I usually go for a cross.

Place the bread in to the Dutch oven, and replace the lid.

Cook at 500F for 25 mins.

After 25 mins remove the lid and set the temperature to 450 and cook for 15 mins to produce a crispy dark crust.

Once cooked, tap the bottom of the loaf it should sound hollow. If not cooked, place uncovered into the oven for 5 minutes more. Check and repeat,

Place on a cooling rack. Wait until it cools before cutting, or you will release the moisture.

Picture

Ingredients

Ingredients

The starter.

• 100G Sour dough starter
• 100G Whole wheat flour
• 100G water room temperature

For the bread

• 350G Water
• 400G White flour
• 100g Whole wheat or Rye flour
• 2 teaspoon of salt