Sourdough bread is for the advanced baker and is quite time consuming and uses a sourdough starter in place of the usual packet yeast
500g Strong Flour.
300g Sourdough Starter.
250ml Tepid Water.
10g Brown Sugar.
1 tsp Salt.
- Mix together the flour, sourdough starter and water in a bowl. Add the sugar and salt. Turn out on to a clean kitchen surface and knead for 10-15 minutes until dough is soft and elastic.
- Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours. You won’t notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.
- Turn out the dough onto a clean kitchen surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam side up in a bowl, lined with a couche cloth or a heavily-floured tea towel – without the cloth, your loaf will stick in the bowl and you won’t be able to turn it out. Leave to prove for a further 2½ hours.
- Preheat the oven to 230C/450F/Gas 8. Put some hot water into a tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.