About this recipe:This recipe will introduce you to sourdough bread making. The loaf you will create is very tasty either fresh or as toast. I make this loaf regularly because it is such a great hit with the family. It takes time to make sourdough bread because each rise is often 5 to 8 hours, so plan to start the loaf in the afternoon of day 1, let it have the second rise overnight, and bake first thing on day 2. For this recipe I use a 900g (2 lb) loaf tin.
Put the flour, starter and half the water into the mixing bowl. Bring the ingredients together and add more water until you have a sticky dough. If you are doing this by hand, tip onto an oiled surface to stop the dough sticking and add the salt and work this into the dough. Knead the dough for 8 to 10 minutes until the dough is smooth and sticky. If you use a mixer with a dough hook place all the dry ingredients, starter and half the water into the mixer bowl. Mix and add the water to create a sticky dough. Set the mixer speed to mid-way to knead the dough for 8 to 10 minutes. Place in an oiled container or bowl, cover and leave to rise for 5 to 6 hours.
Lightly oil a 900g (2 lb) loaf tin. Lightly oil the work surface and tip the risen dough onto it and knock back the dough. Fold the corners into the middle of the dough a few times before shaping to fit into the loaf tin. Cover with a cloth and leave to rise for 6 to 8 hours or overnight.
Preheat the oven to 240 C / 220 C fan / Gas 8/9. Place a roasting tin into the bottom of the oven, just before adding the bread, fill with boiling water, this will produce steam which helps create a lovely crisp crust.
Bake the bread for 30 to 40 minutes. Check the bread has cooked by tapping the base which should give a hollow sound. Remove from the tin and place on a cooling rack. Slice, butter and enjoy.
Once you become familiar and confident with making sourdough bread alter the flour types, for example, reduce the strong white flour and replace that amount with rye or splet or malt. Experiment and have fun.
Remember to replenish the sourdough starter container with a 50:50 mix of flour and water equalling the weight of starter removed for use.
Easy to follow and results were better than I expected! I've done some other recipes before, with mixed results and they were a lot more complicated. I used all white flour but next time it will be a wholemeal mix. My starter was simply white bread flour from Lidl and tap water. Thanks for sharing Dorsetjammer. - 22 Apr 2016
A great loaf with. A wonderful flavour to start your sourdough baking career. The recipe is simple to follow and the rewards are wonderful. Have fun making this bread and as your confidence grows experiment using different types and quantities of flour. - 04 Feb 2015