This is my go to recipe for sourdough bread. It is so easy, so foolproof and takes a shockingly little amount of effort.
Because sourdough is often a two day process I think that people are put off assuming that it must be difficult, but no, once you have your starter it is so simple.
We are currently being warned that we are all heading for even more food shortages, particularly hitting things like pasta, flour and cooking oil.
With this in mind, there is no harm being prepared and having a good store of food and household items and one of the most basic and essentials of these is bread. Of course you can freeze bread but that isn't quite the same as fresh bread. Far better in my opinion to have a good supply of flour and make bread when you need it.
This is the way bread used to be made. It is healthier due to the fermenting process and it is just flour, water and salt. Yes I told you, it really is that simple!
You also do not need any fancy equipment. Just a mixing bowl, scales, fridge and oven. If you have a proofing basket and a Dutch oven (a cast iron casserole with a lid) then even better, but they are not essential.
A few quick tips: pre-heat the oven and the Dutch oven (if using) or baking tray. It needs to be very hot when the bread goes in as that will ensure a good rise.
If you are using a baking tray, place a pan of water at the bottom of the oven to introduce steam. This is essential for a good crust.
Make sure that you use your starter when it is very bubbly and has doubled in size - this is normally 8 - 12 hours but can be quicker if the weather is warm.
The main thing that I have found with sourdough is that there is a lot of advice on the 'right way' of making it. However, If you make a delicious loaf of bread that has risen well, then, that is really all that matters, isn't it?
As I said, there are lots of ways to make a loaf of sourdough: you can feed your starter before bed, make the dough in the morning and leave it to rise on the kitchen counter for the rest of the day, or, feed the starter during the day, make the dough and put the dough in the fridge overnight. This is called retarding the dough and is my favourite method. The bread rests and slowly proofs in the fridge and it gives you complete control on when you bake it. This recipe calls for retarding, however, if you want to make it the other way, leave the dough covered in a warm area until well risen (approximately 6 hours).
Every day sourdough bread
Ingredients:
300g bubbly starter
300g tepid water
500g strong white flour
12g sea salt
Method:
Feed your sourdough starter 8 - 12 hours before you start baking.
Pour the starter into a large bowl and add the water. Gently mix together.
Measure in the flour and salt.
Using a wooden spoon mix until all the ingredients are just incorporated. (Don't worry if it looks a bit rough - it soon comes together!).
Cover and rest for 30 minutes.
After 30 mins, using a wet hand, begin folding and turning the dough. To do this you pull a piece of dough up from the outside, fold over and turn the bowl. Repeat until you have worked the whole dough a couple of times.
Cover and rest again and then repeat the above step every 30/45 minutes for the next 3 hours.
Turn out the dough onto a clean, floured surface and shape it into a round ball.
Place the dough into a well floured proofing basket or a good-sized bowl lined with a clean, floured tea towel.
Cover and place in fridge overnight.
Place the Dutch oven (or baking tray and water tray) into the oven and pre-heat the oven to 240°C (464°F).
Take the dough from the fridge, tip onto a piece of baking parchment and score the top of the bread using a sharp knife.
Bake for 25 minutes.
Remove lid or pan with water and bake for a further 20 minutes.
Remove from the pan and cool completely on a cooling rack.
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