Sourdough Tin...

So if you are new to sourdough, this is a classic recipe that will help get you started. This recipe only calls for your sourdough starter so will be a long fermentation process, which we generally do overnight in the fridge so its ready the next morning to bake off. The prefect recipe to do on the weekend, for freshly baked sourdough to have for breakfast.

Ingredients
0.500 kg Strong White flour
0.100 kg Sourdough Levain - Baking 101 - Sourdough Starter
0.300 kg Water

Additional ingredients to add later;
0.010 kg Salt
0.015 kg Water

Makes 1 x Large loaf

Process

1. Mix your sourdough levain and water together in a bowl. Add the flour and mix until a dough is formed. 
2. Place into a container and leave to rest for 60 minutes. During this time, the water hydrates the gluten, and the dough starts to develop naturally. 
3. Add the salt to the additional water and mix. Add this to your dough by pressing it in with your fingers. Rest for 15 minutes and then give your dough 4 x folds. Tip; Folding the dough is where you take the corner and lift into the centre. You do this with each corner.
4. Rest the dough for 30 minutes and the fold again. Repeat this another 2 x times at 30 minute intervals.
5. Shape the dough lightly into a round ball shape and rest for 10 minutes.
6. Roll dough gently until it is slightly smaller than the length of your tin and place into the greased tin.
7. Leave to prove until the dough doubles in size, and then transfer to the fridge to complete the final proving during the night. Tip; Depending on your sourdough levain, this may take between 8 - 12 hours, and sometimes longer.
8. In the morning, set your oven to 220°c. Tip; Place a dish of water in the bottom of the oven which will help to achieve a shiny final crust.
9. When the oven is at the correct temperature, slash the dough with your lame or knife prior to placing in the oven. 
10. Bake at 220°c for 20 minutes.
11. Reduce the oven temperature to 190°c and return to the oven and continue baking for approximately 10 minutes. Tip; Keep in mind that ovens vary significantly so ensure you keep an eye on your bread during baking so you are happy with the final crust colour and overall bake.
12. Enjoy! 

We have included some pictures below to help you with the process steps as well. Have a go and let us know how it went! We hope you enjoy making and baking with sourdough. If you have any questions, let us know!

Sourdough Starter

Dough during folding

Dough rounded

Final Baked Sourdough Tin Loaf