Welcome to my kitchen where I cook almost everything from scratch…Just in case you missed it one of the reasons why I cook from scratch…
Sourdough bread is a lovely thing and seeing that starter bubbling and rising is a sight to behold…
You have your starter all ready to make your first loaf…?
Equipment…2 x large mixing bowls, banneton(sourdough basket), large oven tray.
Temperature…220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time…35-40 minutes.
- 50g starter
- 100g Organic Strong Wholemeal Flour
- 150ml tepid water
- 175ml tepid water
- 300ml ferment (from above)
- 400g Organic Strong Wholemeal Flour
- 1 tsp salt
- 1 tbsp oil
- flour, for dusting
- oil, for tray
Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl.
Add 100g flour and 150ml water, stir until lump-free.
Invert a large bowl over the dough bowl and leave it in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use.
1st rise…Pour the tepid water into the ferment and mix well.
Add the flour and stir to mix.
When roughly mixed, sprinkle the salt over the top and stir until incorporated.
Using your hands gather everything together, gently pressing into a ball of dough.
Knead the dough in the bowl for 100 presses without adding flour…this is my favourite bit a good arm workout or if I am cross with someone it relieves my frustrations…lol
Invert the larger mixing bowl over the dough bowl and leave it in a warm place until double in size which may take 4–12 hours.
2nd rise…Dust the inside of the banneton liberally with flour.
Run a spatula around the edge of the risen dough.
Pour the oil onto the dough and dip your fingers in the oil.
Pick up the dough on the far side of the bowl, gently pulling and stretching it upwards then fold it forward onto the dough still left in the bowl.
Turn the dough a quarter to the left or right.
Repeat the action of lifting and stretching the dough then folding back onto itself five or six times, turning the bowl each time.
Tuck the edges of the dough under to make a ball of dough.
Transfer the dough into the floured banneton with the smoothest side down.
Cover with an upturned mixing bowl and leave to roughly double in size, 2-12 hours.
We are now ready to bake...Pre-heat the oven 20 minutes before you are going to bake.
Dust an oven tray with flour or insert a baking liner.
Remove the upturned bowl and very gently tip the dough onto the oven tray.
Bake for 35-40 minutes until golden brown.
Transfer the bread to a wire rack and leave to cool.
Just a few notes from me...my first loaf was both exciting and daunting…I know it wasn’t perfect but practice makes perfect as they say…I now use a shower cap rather than a bowl to cover while proving the dough… less chance of breaking a bowl..I can be clumsy by not looking at what I am doing…sigh…
But overall I was happy …probably because it took me a few goes to get my starter up and running and initially I used to throw the excess away I now don’t…it makes lovely sourdough muffins…
For me, it took a while to get my head around everything as it is a longer process making sourdough…but the taste and the satisfaction and now I am getting better my neighbours will be getting a loaf now and again…
Thank you once again for joining me in my kitchen it is lovely to see you here…See you tomorrow for Tropical Fridays will it be fruit or vegetable…well known or little known? xx