White sourdough bread
This simple sourdough recipe is perfect for beginners
- Added on August 29, 2018
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Makes 2 small loaves
Oven temp 200°c / gas 6
Supported by
- You will need
- Method
- Water 370g, tepid
- Starter 140g (pick up at your local artisan bakery)
- Strong white bread flour 530g
- Fine sea salt 13g
- Mix together the water and starter.
- Add the flour and salt and combine.
- Turn the dough out onto a table and begin to knead. Continue for around 5-10 minutes before returning the dough to a lightly oiled bowl.
- After about 1 hour, fold the dough over itself by a third and repeat from all sides. Repeat this every hour for the next 2-3 hours.
- Once the dough has doubled in size, cut into 2 equal pieces. Roll each piece into a ball and allow to rest for 20-30 minutes.
- Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
- Preheat the oven to 200°c / gas 6. Turn the shaped loaves onto a baking tray and score with a sharp knife along the top. Bake for approximately 30-35 minutes. When ready they will have a distinct hollow sound when tapped on the bottom.
You will need
- Water 370g, tepid
- Starter 140g (pick up at your local artisan bakery)
- Strong white bread flour 530g
- Fine sea salt 13g
Method
- Mix together the water and starter.
- Add the flour and salt and combine.
- Turn the dough out onto a table and begin to knead. Continue for around 5-10 minutes before returning the dough to a lightly oiled bowl.
- After about 1 hour, fold the dough over itself by a third and repeat from all sides. Repeat this every hour for the next 2-3 hours.
- Once the dough has doubled in size, cut into 2 equal pieces. Roll each piece into a ball and allow to rest for 20-30 minutes.
- Shape the dough into your preferred shape and place seam-side up in a banneton. Allow to prove for 1-1½ hours.
- Preheat the oven to 200°c / gas 6. Turn the shaped loaves onto a baking tray and score with a sharp knife along the top. Bake for approximately 30-35 minutes. When ready they will have a distinct hollow sound when tapped on the bottom.
'Spray cold water over the dough before placing in the oven for a snappier crust,' says Jon
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