Sourdough-web

Sourdough loaf

This fermented dough takes a bit of time, but it’s worth it! You’ll need to get the starter going a few days in advance

By , 24 May 2017

(24 votes)

Sourdough loaf
  • 1 Hour 30 Mins

  • Serves: 12

Nutritional Info
Each 77g serving contains
  • Energy

    686KJ

    164KCAL

    8%
  • Fat

    0.8g

    low

    1%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    0.2g

    low

    0%
  • Salt

    0.62g

    med

    10%
of your reference intake.
Typical energy values per 100g: 891kJ/231kcal.
Ingredients
  • 600g organic strong white bread flour for the starter
  • 500g strong white bread flour, plus extra for dusting
  • 1½tsp salt
  • 50g sourdough starter
Method
  • Make your starter 5 days before you want to bake the loaf. Mix 200g strong bread flour with 200ml lukewarm water, put in a nonmetallic bowl or a large glass jar, uncovered, and set aside overnight.

  • The next day, mix 100g of the flour with 100ml lukewarm water and mix into the starter. Leave overnight, uncovered, then repeat this process over 3 days until you have a bubbling starter. Store in the fridge, loosely covered with clingfilm, until ready to use. (To keep the starter ‘alive’ for future use, bring it up to room temperature once a month and ‘feed’ it with flour and water, as before.)

  • To make the loaf, put the flour and salt in a large bowl and make a well in the middle. Pour in 50g of the starter mixture and 360ml lukewarm water. Mix with a wooden spoon to create a soft, sticky dough. Add more water, if necessary.

  • Tip onto a floured work surface and knead for 10 mins until the dough is elastic when stretched.

  • Put in a large, well-oiled bowl, cover with a damp, clean tea towel and leave in a warm place for 3 hrs.

  • Tip onto a work surface and knead for 2 mins to knock out any air bubbles. Shape into a smooth ball and dust with flour.

  • Line a medium-sized bowl with a clean tea towel and dust with flour. Add the dough, cover with a damp tea towel and leave for 6-8 hrs until doubled in size.

  • Heat a large baking tray in the oven at 230C/210C Fan/Gas 8. Put a small roasting tray on the floor of the oven.

  • Remove the baking tray from the oven, dust with flour then gently tip on the dough. Score 2 lines 2mm deep down the middle of the loaf with a serrated knife and slash 2 cuts across. Put on the middle shelf of the oven and pour 300ml boiling water into the roasting tray. Bake for 35-40 mins until golden brown and hollow-sounding when tapped. Cool on a wire rack.