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List of ingredients for Basic white sourdough


* 200g sourdough leaven
* 500g strong Bread Flour
* Up to 325g Sparkling mineral water
* 1½ teaspoons Salt

===Method===
* Mix all of the ingredients, excluding the Salt.
* Knead according to your chosen method.
* Shape into a ball and place in an oiled bowl.
* Cover and leave at room temperature until the Dough has almost doubled in size or preferably leave overnight.
* Gently Knead the Salt into the Dough, and repeat stages 3 and 4 - the second rising should not take so long as the first one.
* Either place the Dough in a 900g loaf tin or shape into a ball and place, seam side up into an oiled bowl or a Banneton which has been lined with Cling-film and oiled.
* Allow to prove until almost doubled in size.
* Meanwhile, preheat the Oven to its highest setting, putting a Semolina dusted Baking stone (if using) on an oven shelf before switching on.
* Also, to ensure a good crust, place a bowl or tray in the bottom of the Oven and half-fill it with hot water.
* Once the Dough has risen sufficiently place into the Oven if using a loaf tin.
* If you are using a Banneton or bowl, turn the Dough out onto a Semolina dusted Peel and gently slide it onto the Baking stone.
* Reduce the heat to 220° C (425° F - gas 7), [fan Oven 200° C & reduce cooking time by 10 mins per hour].
* Bake for 30 minutes, turn the loaf upside down and bake for a further 5-10 minutes.
* Allow to cool on a wire rack.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Basic_white_sourdough

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