SOURDOUGH BREAD INGREDIENTS RECIPES

Steps:

• Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
• Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
• Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
• Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
• Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

Steps:

• To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
• To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size – about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
• Tip the dough onto a floured surface and gently shape into a round – you don’t want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below – this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.