|Starter day 1|
|Starter day 7, ready to bake!|
There are a huge amount of recipes out there for sourdough bread. I often use a traditianal french one that comes out really dense and chewy. It is a bit of a long process but very worth it. The other ive enjoyed recently is from the recipe off the link above. I have adapted it slightly to suit, as you do. I like this one as it cooks beautifully in a loaf tin, and is much less fiddly to make.
There you go, sourdough bread really isn't that scary. You do need to be patient as it takes a lot longer to rise then normal bread, but the wait is worth it and if you plan it right most of it can be done over night!
|The best thing of baking in a loaf tin is toast!!|
Basic Sourdough bread:
Tip your starter into a bowl, add 100g ms of rye flour and enough water to bring to right consistency. Leave somewhere warm for a few hours until nice and bubbly.
Take half a cup of the starter out (this is for next time), then add to bowl: 100gms of rye flour, 100gms of wholemeal flour, 300gms of high grade white flour, 2 tbsps of olive oil, 1tsp of brown sugar, 2 tspns of salt. Add enough lukewarm water to form dough, tip on to a floured surface and knead for 10mins or so. (I usually do this step in the evening and let the dough rise over night next to the fire)
Pop dough in to an oiled bowl, cover and let rise to double in size.
Preheat oven to 200 degrees, shape and place dough on to pizza stone, oven tray or whatever you choose to bake your bread on, spritz oven with water and bake for 30-35 mins. Bread should sound hollow when taped.
If I'm baking bread in a loaf tin, I do the rising in the tin as well.
I also as mentioned above rise the dough through the night, then bake the bread in the morning,
Happy baking , Sarah xxx