Sourdough Bread
📝Ingredients
- •150g active sourdough starter (I can give you this if you need it)
- •340g warm water
- •500g strong white bread flour
- •11g fine sea salt + 10ml more water
- •Rice flour (for dusting)
👨🍳Instructions
- 1Mix the starter and warm water in a large bowl until combined. Add the flour, mix until a shaggy dough forms. Cover and let rest for 1hr.
- 2Add the salt and 10ml of water, and perform the first stretch and fold.
- 3Perform 3 additional sets of stretch and folds, 30 minutes apart.
- 4Cover and bulk ferment for at least 1 hour at room temperature, or overnight in the fridge. You can also leave it in the oven with the light on if your house is cold.
- 5Shape the dough into a round or oval boule.
- 6Place seam-side up in a floured banneton or bowl.
- 7Cover and refrigerate for 12-24 hours (cold proof).
- 8Preheat oven to 250°C (230°C fan) with a Dutch oven inside.
- 9Score the dough with a sharp knife or razor.
- 10Bake covered for 30 minutes, then uncovered at 220°C for 5 minutes until brown.
- 11Cool completely on a wire rack before slicing. Minimum 90 minutes or it'll be a stodgy mess.
💡Pro Tips
- ✨Feed your starter 4-8 hours before mixing for best results.
- ✨The longer the cold proof, the more sour the flavour.
- ✨Don't skip the preheat time - your Dutch oven needs to be very hot!
- ✨Steam is crucial for a good crust - keep the lid on for the first 30 minutes.
Sourdough Bread recipe by Dave Langdon. A foolproof sourdough bread recipe perfect for beginners! This classic, tangy sourdough bread creates a beautiful, crusty loaf with a chewy interior. Easy to follow step-by-step instructions. Foolproof beginners sourdough recipe that is easy to follow. Simple sourdough bread recipe for beginners.How to make sourdough bread.Sourdough Bread ingredients: 150g active sourdough starter (I can give you this if you need it), 340g warm water, 500g strong white bread flour, 11g fine sea salt + 10ml more water, Rice flour (for dusting).Sourdough Bread instructions: Mix the starter and warm water in a large bowl until combined. Add the flour, mix until a shaggy dough forms. Cover and let rest for 1hr. Add the salt and 10ml of water, and perform the first stretch and fold. Perform 3 additional sets of stretch and folds, 30 minutes apart. Cover and bulk ferment for at least 1 hour at room temperature, or overnight in the fridge. You can also leave it in the oven with the light on if your house is cold. Shape the dough into a round or oval boule. Place seam-side up in a floured banneton or bowl. Cover and refrigerate for 12-24 hours (cold proof). Preheat oven to 250°C (230°C fan) with a Dutch oven inside. Score the dough with a sharp knife or razor. Bake covered for 30 minutes, then uncovered at 220°C for 5 minutes until brown. Cool completely on a wire rack before slicing. Minimum 90 minutes or it'll be a stodgy mess.. Dave Langdon recipes, East Anglian Sales recipes, business baking recipes.