After sharing about how I get my sourdough starter ripe and ready for baking it was only fitting that I followed that up with a mixing and baking post. If you haven’t already make sure to check out this post.
So when you starter looks lovely a bubbly like this (if this doesn’t happen right away, that’s ok, feed it again and leave it for some time), you are ready to bake.
Weigh out your ingredients:
- 300 gm ripe bubbly starter
- 600 gm water
- 18 gm salt
- 1 kg flour
I use an electric scale for this and tare the scales when I put the bowl on, then I tare again between each addition.
When you mix you need to squelch the mix between you fingers, make sure to incorporate all dry bits, get right to the bottom and scrape all the bits off the sides. It’s fun, it’s messy, get into it!
Once you’re 100% sure you’ve got it well combined, then scrape all the dough off your hands and cover with a damp lint free tea towel.
Leave it in a warm room until it’s one and a half to doubled in size. Some times this takes 4 hours, some times it take 18. If it’s ready before you are, you can put it into a cool room or into the fridge until you are ready to bake. Make sure to remove it from the cool place about an hour before you plan to bake with it and allow it to return to room temperature.
At this point I preheat the oven to as hot as it’ll go, my oven goes to 260℃ and scrape the dough out onto a lightly floured bench.
This recipe makes two loaves, obviously if you only want one you can half the recipe. The rising times stay the same. To cut it into two loaves, I spread the dough into a large rectangle. I fold one third over, and then the other side over the top. From there I just slice it down the middle with my dough scraper.
I’m loving making long loaves at the moment and the technique in the photos below is how I shape them. Create a smooth rectangle, roll one side over and push down with your finger tips, roll until the seam is at the bottom.
Shape second loaf and transfer both to baking paper. Cover with damp lint free tea towel.
Once your oven gets to temperature remove the tea towel and slash your bread with panache.
Move your bread into your pots and spray with water until the dough is well doused. Cover the pot and put into the oven, reduce the heat to 220℃ and bake for 20 mins.
After 20 mins, remove the lids and bake for a further 30 mins.
After the final timer goes off, allow it to cool before slicing into it and enjoying it with lashings of butter.
The next post about sourdough, is a little bit more factual. Why people find sourdough bread better for them, I’ll talk about hooch, levain, float tests and more.
Have you started baking sourdough yet?
- Buy your starter and ebook pack here
- Check out how I get my starter ready to bake here
- Here’s some Sourdough FAQ’s.
If you enjoyed this post and want to learn more about sourdough you can subscribe to my newsletter and get my ‘Getting Started With Sourdough’ ebook for free.
DON’T FORGET ABOUT THIS SOURDOUGH GIVEAWAY (GIVEAWAY NOW CLOSED)
To thank you for all of your support throughout my sourdough journey I’ve got two packs to give away that’ll help you begin your very own soughdough journey.
Each pack contains an enamel pot, 2 dough scrapers, a copy of my ebook and your very own sourdough starter, every thing you need (except the flour) to bake your first loaf.
There are two opportunities to win:
- Sign up to my newsletter HERE (if you already have, then you’re already in the running)
- Find this photo on Instagram, follow me if you haven’t already, like the picture and tag 3 friends in the comments.
Terms and conditions:
The winning entries will be chosen at random. Multiple entries on Instagram are welcome as long as different users are tagged each time. The giveaway will commence Friday May 6th and the winner will be announced Tuesday May 17th.