Sourdough recipe...

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, or 2 x small loaves

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 place into a banetton dusted with semolina. Tip; You can also use a bowl lined with a cloth, but make sure it is well floured.
6. 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.
7. In the morning, set your oven to 220°c and place your dutch oven in to ensure this is at the correct temperature when you bake as well. Tip; If you don't have a dutch oven, you can also use a cast iron casserole dish. The aim of this is to keep steam around the dough during the first part of baking, which improves the final crust and oven spring. Alternatively, place a dish of water in the bottom of the oven which will also help.
8. When the oven is at the correct temperature, remove your dough from the banetton and place a peice of non-stick baking paper. Transfer to dutch oven and slash the dough with your lame or knife prior to placing the lid on. 
9. Bake at 220°c for 20 minutes, and then remove the lid if you are using a dutch oven.
10. Reduce the oven temperature to 190°c and return to the oven and continue baking for approximately 20 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.
11. 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 Levain

Autolyse Process

Shaping prior to final prove

Final prove

Sourdough bread... Enjoy!