Sourdough Loaf


This weekend has been jammed packed with all kinds of baking but this baby started last Sunday at 9pm. Why did it take so long I hear you cry, well this is a sourdough bread which requires a natural yeast to be grown in advance. Most people keep their sourdough constantly on the grow but I let my last one fall in to disrepute so I started a new one last Sunday courtesy of my friend Stephen Chisholm's blog, and in fact this sourdough starter has been my best yet, you can find Steve's information here: http://bakersdiet.wordpress.com/sourdough-info-2/. This loaf is fairly simplified and easy to knock up, I love it and I am sure you will too.

Ingredients

470g Bread Flour
65 g Rye Flour
200g White sourdough starter 100% Hydration
300g Water
15g Salt

Method


1. Mix all ingredients except the salt in a large mixing bowl.
2. Cover the bowl with a wet towel and leave at room temperature for 30 minutes (autolyze).
3. Add salt.
4. Knead the dough by hand for a 8 minutes.
5. Place the dough in the oiled bowl again, cover with a wet towel and leave at room temperature for 2 hours.
6. Stretch and fold the dough about 2-3 times.
7. Shape the dough into a round and place it in a flour-dusted bowl.
8. Cover the bowl and leave for 2 hours.
9. Preheat the oven to 240c degrees.
10. Place the baking sheet in the oven, quickly spray the edges of the oven with water, this will help create a good crust.
11. Bake for 35 minutes.

And you are done, get ready to enjoy :)




Thanks for reading as always

Will

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