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White Sourdough Loaf
This recipe seems more complicated than it is . If anybody wants to talk the process through or ask any questions , feel free to message us on Instagram or pop into the shop .
Makes 2 x 1kg loaves
Ingredients :
• 1kg white bread flour
• 700g water
• 200g starter
• 20g salt
Method :
1 . Add 700g of water to a mixing bowl or big tub . Cold water will make the dough rise slower , slightly warmer water will help rise quicker . You choose your poison depending on how hot your room is . Hot room equals cold water ; cold room equals slightly warmer water .
2 . Add 1kg flour into the water . Combine with a spoon at first , but you ’ re probably going to have to dive in with a hand or two . Don ’ t spend too long in there . The dough should come together , be a bit shaggy and no lumps of flour . If you tick those boxes , you ’ re good to go .
3 . Autolyse . This is the process of letting the flour absorb the water so the development of gluten can begin . Leave this for up to one hour .
4 . Add the starter and salt . Again – hands ; if you try , you ’ ll soon realise that a spoon won ’ t cut it . I find a good way to combine the dough with starter and salt is to put your hand in the mixture , clench your fist and squeeze everything through your fingers . Repeat this across different areas of the dough , it will combine within a few minutes . Leave for a further 30 minutes .
5 . Stretch and fold . You don ’ t need to knead sourdough when making it by hand . Stretch and folds replace this process . It takes time , but it ’ s less labourintensive . A lightly oiled bowl / tub will help this process . Aim for four stretch and folds every 30 minutes for two hours in a north , east , south , west pattern . Eventually , you ’ ll notice your dough becoming a lot tighter . This is good as it means you ’ re developing the gluten . Try not to stretch it too far beyond where it wants to stretch to . We don ’ t want to tear it .
6 . Bulk rise . Cover the dough in the bowl / tub and set aside to rise . Depending on temperature , this could take anywhere between two to four hours , so set a timer for two hours and go from there . Look for signs of activity . The dough should be bigger and have some air pockets forming on top .
7 . Dividing . Once you ’ ve decided to take the plunge and move forward , we need to cut the dough in two before shaping and placing into your banneton / basket / bowl . Firstly , lightly flour the top of your dough and work surface , then tip the dough onto your work surface . Cut the dough in half – if you want to be precise you can weigh each half so they ’ re the same , or you can do it by eye .
8 . Shaping . Remember those stretch and folds ? We ’ re going to do that again , but a bit gentler so as not to knock too much air out ( speaking of which , if you spot big air bubbles externally on your dough at this point , just pinch them and pop them ). With your dough still flour side down on the work surface , form into a ball then place back into your bowl , banneton or basket . Whatever you ’ re using , make sure it ’ s lightly floured so the dough doesn ’ t stick and if you ’ re using a bowl , lay a tea towel inside and put some flour on that . Place the dough , seam side facing you and cover with a tea towel .
9 . Fridge . A cold rise in the fridge , generally overnight , helps to slow the fermentation , gain a nice crust and make the bread taste great . If it ’ s just a domestic fridge , be wary of temperature . If people are constantly in and out of it , the temperature of the fridge will stay pretty high and speed the process up . We want cold and undisturbed . Keep it in the fridge overnight and bake in the morning , ideally . An extra day may be too much , and it might overproof ( may still taste good , but will be flat ).
10 . Bake . Set your oven to as hot as it goes without risking its demise . Somewhere between 230 ° C and 250 ° C is good . If you ’ re baking on a stone , or in a cast iron pan or casserole dish , get that in to heat up , too . I used to leave mine in , lid on , for one hour as the heat helps the rise . Cut a bit of greaseproof big enough to cover the base of your dough and will fit inside your dish . Take the dough out of the fridge , place the greaseproof sheet over the dough and turn the dough out of the bowl onto the sheet . Carefully take your preheated apparatus out of the oven , place the dough onto your baking sheet or lower into your dish , make a clean and precise slash through the middle of your dough with your sharp knife or blade , lid on if you have one , and into the oven it goes ! Keep it in there for 30 minutes with the lid on or before opening the oven door . After 30 minutes either release the steam from the oven or remove the lid from the pot . Lower the temperature to 200 ° C and bake for a further 15-20 minutes or until your loaf has reached its desired colour .
TOP TIP : Once it ’ s done and out of the oven , try to wait at least a couple of hours before cutting your loaf . It will allow the bread to cool slightly – which means it will be easier to cut but also the crumb should become a nicer texture .
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