Sourdough bread

Sourdough bread

By
From
Three Sisters Bake
Makes
2 loaves
Photographer
Helen Cathcart

We won’t deny that this is a more complex bread to put together than some of the others in this chapter. Trust us though that the time spent kneading, folding and waiting for the bread to rise is completely worth it. The time you put in time will pay off – the difference in depth of flavour and the texture of this sourdough compared to a standard white loaf is immense. - Linsey

Ingredients

Quantity Ingredient
450g strong white bread flour, plus extra for dusting
175g Sourdough starter
10g salt
oil, for greasing

Method

  1. Place the flour in a large bowl. In a separate bowl combine 240 ml tepid water and the starter, then add this to the flour. Mix to form a sticky dough.
  2. Bring together in the bowl first and then turn the dough out onto a floured surface to knead. Alternatively, knead the dough in the bowl of a freestanding mixer fitted with a dough hook, adding the salt towards the end of the kneading. After about 10 minutes of kneading the dough should be smooth and elastic.
  3. Place the dough in a large oiled bowl, cover with a clean, damp tea towel and leave it to prove in a warm place for 1 hour. (Sourdough does not double in size like other doughs because there is no yeast in the mixture.)
  4. Turn out the dough onto a clean, lightly oiled surface. Carefully stretch it out then fold it back into the middle one side at a time. Spin 90 degrees and repeat the stretching and folding motion.
  5. Put the dough back in the bowl to rest. After another hour stretch and fold again then place the dough back in the bowl for 30 minutes.
  6. Tip the dough onto an oiled surface. Divide it into two equal pieces and shape each one into a loaf and place seam-side up in a bowl lined with a heavily floured cloth. Cover with lightly-oiled cling film and leave to prove for 2 hours in a warm spot.
  7. Preheat the oven to 220°c.
  8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam.
  9. Turn out the loaves onto a baking tray. Using a thin sharp knife score a line along the top of the loaves. Bake in the oven for 35 minutes or until a golden crust has formed and the loaves sound hollow when tapped on the base. Place on a wire rack to cool.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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