'Go-to' Sourdough
- 1 Large loaf
- 30 minutes
- 50 minutes
Ingredients
- 200 g starter
- 100 g strong white flour
- 200 g malted bread flour
- 200 g multigrain bread flour
- 220 ml water
- 30 g runny honey
- 2 tbsp. butter
- 2.5 tsp. salt
Directions
Day 1 (evening)
- Add the starter, 100 ml water and 100 g strong white flour to a bowl and mix.
- Leave overnight
Day 2 (morning)
- Add the remaining ingredients and knead well. Probably easiest to use a mixer with a dough hook. You can do it by hand but it will take a while.
- Cover with the bowl cling film and leave to ferment for the rest of the day
Day 2 (evening)
- Scrape dough onto a lightly floured work surface.
- Knock back the large bubbles and shape in to a smooth round ball. Cover with the bowl and leave for 10 min (bench rest)
- Repeat the bench rest.
- Shape the dough and place in a wel floured proving basket.
- Put the whole lot in a large plastic bag (swing bin liner works well). Trap plenty of air in the bag so it’s well away from the surface of the dough.
- Leave on the bench for an hour or so then place in the fridge over night.
Day 3 (morning)
- Place baking stone in oven and pre-heat at 220°C for 30 min or so.
- Carefully turn dough out onto piece of baking parchment and score with your favourite pattern.
- Place in oven, pour a cup of water on the bottom of the oven and turn down to 160°C
- bake for 50 minutes.
My ‘go-to’ bread recipe!
If there’s any left by the end of the week, slice thinly and toast - goes great with some pâté and cheese.
More delicious recipes
This is just one of the recipes available on r.eci.pe