sourdough bread recipe

Fresh sourdough bread

Fresh sourdough bread

I finally made the bread today! My starter has sat unloved except for one feed for a week in the fridge as I’ve tried to find time to finish the bread making. Yesterday evening I took some of the starter out of the fridge and made a sponge with it (yes it’s all new terms to me as well, but I will explain). Today it was back to the methods I am used to, it all just took a bit longer but no extra effort.

The recipe is as usual a conglomeration of information from the web, books, information passed on and of course other bloggers.

So here is the starter

a sterilised Jar, cooled . You will need a lid or some clingfilm

Mix 1 cup of strong bread flour. I used an own brand strong white flour and 1 cup of warm water in the jar. It needs to be kept warm and stirred with a none metallic implement. I used a plastic spatula. I moved our starter around with us. In the living room on the radiator when it was on. In the kitchen when we were cooking. It must NEVER get near 100 degrees C as that will kill your yeast. Cool temperatures makes it slower to develop.

The lid should just be rested on top or clingfilm with  some in. It has to breathe

Pour off the separated water, add half a cup of warm water and strong flour to the mix each day. Lumps don’t matter.

After a few days it should start to show signs of bubbles. It’s now alive.

I kept this up for about 8 or 9 days. In the end and it smelt like a yeasty liquid and you could watch the bubbles popping by peering over the jar.. NOT A BAD SMELL in any way.

After this put it in the fridge and feed a cup of water and a cup of strong flour every week until you use it.

The sponge

Take 2 cups of the starter, put it in a none metallic bowl, add another cup of strong flour and warm (hot to the touch from the tap) water. Set this aside over night. It should now have a frothy head.

Add in

2 cups of flour

2 tablespoons of olive oil

4 teaspoons of sugar

2 teaspoons of salt.

I used the mixer with dough hooks to bring it all together and had to add a half cup of warm water to it. Mix for about 5 minutes. It needs to be pliable and slightly elastic.

Cover the bowl with a damp tea towel and leave it somewhere slightly warm to prove for a couple of hours.

As per normal bread knock it about a bit and form into a loaf. Then lightly oil a baking tray and put your dough ball on it. Dampen your tea towel again and cover the dough.

The raised dough ready for baking

The raised dough ready for baking

I ended up leaving our dough for about 6 hours and it had doubled in size.

Put the oven on to 220 degrees C and put the loaf in after a couple of minutes of warming.

Check it after about 20 minutes turn down the heat to 180 degrees C – a quick peak to make sure it is ok. Then after 30 minutes total take the loaf out turn it over and cook for another 10 to 15 minutes on it’s back. Making sure it doesn’t burn .

Take it out, allow it to cool a bit and then try a slice……….


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