Basic sourdough bread
Makes 1 loaf
- 75 ml sourdough starter (fed)
- 400 grams white flour (recommend stone-milled if you can access it)
- 100 grams wholemeal flour (recommend stone-milled if you can access it)
- 10 grams Sea Salt
- 350 ml Tap water (mildly warm)
1. Pour starter and water into a large mixing bowl. Using your hand, mix the sourdough starter with the water until fully dispersed.
2. Add the flour into the mixture and combine until the flour is fully incorporated. Knead the dough with your hand for 15-20 minutes (10 minutes if using dough hooks on Kitchen Aid or similar device).
3. Cover the bowl with a clean kitchen towel and set aside for 30 min or up to 2 hours on the kitchen counter. As a general rule, the cooler your kitchen, the longer you should rest the dough.
4. In a small bowl, combine salt with 20 ml of tap water. Stir to dissolve as much salt as possible. Pour salty water over the dough. Using your hand, squish the dough several times to fully incorporate the salt water.
Grab the bottom of the dough with your hand and lift the it towards your face. Do this several times as you rotate the bowl so as to stretch it from all angles. I usually do four stretches. Set the bowl aside with a clean kitchen cloth. Repeat the stretch process 6 more times with 30 minutesintervals. After the final stretch, let the dough rest in the bowl for an additional 60 minutes.
5. On a lightly floured surface, shape the dough into a round ball. If you have a banneton, dust some flour onto it and place you dough inside it. The 'bottom' of the dough should be facing upwards. If you don't have a banneton, place a clean kitchen cloth into a suitable bowl. Dust generous amounts of flour onto the cloth and place your dough inside. Cover with a clean kitchen cloth or plastic film.
6. Let the dough rest on your kitchen counter until it has almost doubled in size. Once risen, carefully place the banneton or bowl into the refrigerator, and let rest for 12-14 hours (overnight).
7. When ready to bake, pre-heat your oven to 225°C for at least 45 minutes. If you have a baking stone or dutch oven pot, keep it in your oven as it's heating up. Otherwise, prepare your normal baking pan and line it with baking paper. When ready to bake, remove the dough from the oven and place onto your baking pan/stone/ or dutch oven. Create a few shallow slashes with a sharp knife or razor blade (careful not to cut yourself).
If using a dutch oven, bake for 45 minutes at 225°C. Remove lid and lower the temperature to 200°C. Bake for an additional 20 minutes.
If using a baking pan, bake at 225°C for 25 minutes. Lower the temperature to 180°C and bake for an additional 40-45 minutes. Tip; if you have roasting pan, pour some water into it until the bottom surface is covered. Place the roasting pan into the oven at the same time you insert your loaf.
8. Some say that it's best to let the loaf cool down completely because it tastes better. I personally prefer slicing it straight out of the oven. It's totally up to you!