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Sourdough bread
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5 from 1 vote

Simple Sourdough Bread

This Sourdough Bread recipe is perfect for beginners. No confusing terminology just delicious bread.
Prep Time15 minutes
Cook Time45 minutes
Resting/proving time1 day
Total Time1 day 1 hour
Course: Breakfast, lunch, Snack
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: bread, rye flour, salt, sourdough starter, strong white bread flour
Servings: 12 slices
Calories: 161.79kcal

Equipment

  • Electric scales
  • Mixing bowl
  • Casserole dish with lid

Ingredients

  • 150 grams sourdough starter (fed 6-8 hours before you come to bake)
  • 500 grams bread flour
  • 300 grams water
  • 5 grams salt

Instructions

Mix ingredients

  • Add the flour, sourdough starter and 200 grams of the water to a bowl and mix until it comes together to form a dough. Only add the remaining 100100g if it's needed to form a dough ball (some flours are thirstier than others!)

First rest (1 hour)

  • Cover with cling film or a damp tea towel and leave to rest for an hour.

Stretch and fold (2 hours)

  • To stretch and fold, dip your hand in water then (starting at the far side of the bowl) push it between the dough and the side of the bowl. Grad the dough and pull it up and towards you. Tuck the dough back down the side of the bowl closest to you. Rotate the bowl 90 degrees and repeat, working your way around the bowl.
  • Repeat this at either 15 minute or 30 minute intervals for a total of 2 hours.

Second rest (6 hours +)

  • Once you have completed your stretch and folds, leave it to prove in the bowl (covered with cling film or a tea towel) for 6 hours or until it has doubled in size. If you want to prove it overnight, place it in the fridge.

First shaping

  • Tip the dough out on to a floured work surface and press out gently. Take the top edge and fold it in to the centre. Do this with the right edge, bottom edge and then the left edge. Keep repeating this to create tension on the outside. Pinch the centre where these edges meet to create even more tension.

Rest (1 hour)

  • Place it back in the bowl to rest.
  • While the dough is resting, place the dutch oven or casserole dish into the centre of your oven and pre-heat to 240C / gas mark 9. Cut a square of baking paper twice as wide as your ball of dough.

Final shaping

  • If the dough has kept its shape well it may not need too much extra tension creating, simply pull the edges in a few more times before scoring and baking. If it is still quite loose, repeat the first shaping technique then place it smooth side up and use your hands, shaped like a "V", to keep pulling and tucking the edges of the dough under and place on the baking paper. Cut slits from the four corners to just an inch or two away from the edge of the dough.

Scoring

  • Scoring is not essential but if you want to score your loaf you can do so now. Keep your lame or knife at a 45 degree angle and don't cut too deeply, just enough to break the tension on the surface.

Baking

  • Transfer the dough into the dutch oven or casserole dish, carefully lowering it in with the baking paper. Place the lid on and cook for 30 minutes.
  • Remove the lid and cook for another 10-15 minutes or until the crust is golden brown.

Final rest

  • Once cooked, remove the loaf from the oven and cool on a wire rack until room temperature before slicing.

Nutrition

Calories: 161.79kcal | Carbohydrates: 32.61g | Protein: 5.32g | Fat: 0.72g | Saturated Fat: 0.1g | Sodium: 163.76mg | Potassium: 41.7mg | Fiber: 1.08g | Sugar: 0.13g | Vitamin A: 0.83IU | Calcium: 7.1mg | Iron: 0.38mg