It’s been a long time coming but I have the recipe for you all.
This sourdough is easy, please don’t be scared by the thought of making your own bread. Anyone can do it! You need to cook your loaf in a dish with a lid, I have tried with both a big le creuset pot and a large tagine. I actually prefer the result that the tagine gives you. Also, don’t forget to slash the top of your bread. This allows the loaf to rise evenly, if you don’t slash it you will have a much denser loaf.
If you do make the loaf yourself please tag me in photos, I would love to see!
🛒 Ingredients 🛒
▪️100g recently fed sourdough starter
▪️1 1/2 teaspoon sea salt mixed with 30 ml warm water.
▪️320ml tepid water
▪️500g strong white bread flour
👩🍳 Method 👩🍳
1.In a bowl, mix together the water and sourdough starter. Add in the flour in stages and mix to combine. Leave this to sit for around 30 minutes with a clean damp tea towel over the top.
2. After 30 minutes, using your fingers create dimples in the top of the dough. Pour over the salt and water mixture and leave it to sit for 10 minutes.
3. You will now begin folding the dough. To do this, have the bowl directly in front of you. Pick up the dough at the top of the bowl and fold it over to the bottom. Rotate the bowl 90 degrees to the left and fold the dough again. Always pull the dough from the dough from the top of the bowl over to the bottom. Do this until all four sides have been folded over each other.
4. Leave the dough to sit for another 40 minutes in a warm place and then repeat step 3, 3 more times. By this point the dough should be very pliable and easy to fold over.
5. You will have folded the dough 4 times in total over a space of around 3 hours. After the final fold, leave to rest for another 40 minutes. The dough is now ready to shape. I like to use a banneton for my loafs to prove in as it gives it a rustic artisan look!If you do use a banneton, make sure it is well floured so that the dough does not stick!
6. Shape the dough into a ball and place in your banneton (nice side at the bottom) or place in an oiled bowl.
7. Leave to prove for at least 12 hours, or overnight in the fridge.
8. In the morning, preheat the oven to 210 °C. Tip your loaf from your banneton or bowl into the dish you are using to bake it and slash the top. My preferred dish is a tagine, the pointed lid keeps the steam in well which gives you a great rise.
9. Bake the loaf for 35 minutes with the lid on then take the lid off and bake for another 15 minutes so the loaf goes a lovely golden brown. After this the loaf should be baked, you can test by tapping on the bottom and it should sound hollow.
10. Leave to cool on a wire rack or enjoy warm!