Sourdough Bread

A few weeks ago I started a Sourdough culture and now it is mature enough to use it for bread making. You can follow the culture starting procedures here, get a culture from your local bakery or use one of the pre packed ones from the supermarket.

I left my culture to mature for 4.5 weeks in the fridge. It has a slightly sour smell and the texture is thinner than after the feeding process.

For the bread:
300g sourdough starter
460g strong white bread flour
230ml warm water
10g sea salt
 

Sift the flour into the bowl and add the other ingredients. Slowly bring the ingredients together and form a sticky dough.

Take the dough out of the bowl onto the work surface and knead with full power for 10-15 minutes (the dough should be very stretchy afterwards).

Place in bowl, cover it and leave to rest in a warm place for 3-4 hours.

Tip onto a flour dusted work surface and form into a load shape. Place into a floured proving basket (for 1-1.5 kg breads) and leave to double in size overnight (12hours).

Preheat the oven (and a baking stone / baking tray) for 230°C.

Carefully place the dough onto the baking tray and bake for 20-30 (until it sounds hollow when tapped at the bottom).

My loaf turned out to have a wonderful crust and very soft inside.

Best served with butter and sea salt:

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