I have been making my own sourdough for a few years now. It is one of best things I decided to do. As someone who doesn’t eat a lot of bread I found this to be the best option. I make a loaf once every 2 weeks. You can flavour each loaf with a variety of different ingredients.
You’ll require a sourdough starter to be able to make a loaf. These aren’t that hard to come by. You may know someone who has one and can feed it and give you some. Or if you feel brave enough there are plenty of recipes and instructions online to start your own. I was lucky enough to get my off a work colleague a few years ago. It is still going strong and I have given some to friends over the years.
Sourdough Loaf
Ingredients:
– 75g baker’s flour – to feed starter
– 75g room temperature water – to feed starter
– 10g salt
– 150g sourdough starter
– 300g water – room temp
– 450g baker’s flour
Method:
1. Feed starter with flour and water and sit in warm area for 6 hour or overnight.
2. In a glass bowl mix flour, water, salt and sourdough starter. If adding flavours, add them at this step.
3. Let it rest for 30 mins then pull the 4 corners of the dough over the top of the dough ball. You can do this every 30 mins for 4 hours, or once or twice in the four hours. Working the dough with wet hands helps.
4. After 4 hours the dough can be placed in a bowl that’s lined with a very well floured cloth. Cover in plastic wrap and refrigerate for 8 – 10 hours (overnight).
5. Preheat a cast iron pot, in a hot 250 deg oven for up to 45 mins.
6. You can place the bread in a loaf tin or directly in the pot. Slash the top three times with a sharp knife.
7. Place a lid on the pot. Reduce heat in the oven to 220deg, and bake for 30 mins.
8. Remove lid or bowl , and bake for a further 15 mins to brown the bread.
9. Turn loaf out onto a rack, and allow it to cool completely before trying to cut it.
