As a home baker making fresh bread is everything. With that said sourdough is a challenge. The slow rise makes the whole process long and slow. This bread needs a starter mixture which takes about 5 days to develop, it can be kept alive to use whenever needed or it can also be purchased online. Don't be discouraged if your first loaf is not perfect. It takes a lot of practice.
• 500g strong white flour or strong white bread flour
• 300g sourdough starter
• 1tbsp salt
• 250 ml water
Mix together the flour, sourdough starter, salt and water in a bowl. Bring it together into a dough and turn it onto a surface. Lightly flour and knead for 10 minutes or until it is stretchy. A stand mixer can also be used.
Put the dough into lightly oiled bowl, cover with clingfilm. Leave it to prove for 3 hours. Turn the dough onto a lightly floured surface. Shape into a 'boule' by stretching the dough and folding it in the middle, into itself with each turn over. Gently cup the dough at its base with the outer edges of your hands and pull it towards you, gently turning it around. Once the dough is shaped, gently lift the dough with your a dough scraper and place it in a floured proofing basket, cover with a tea towel. Leave to proof for another 3 hours. The process can be spread over a few days by putting the dough or shaped loaf in the fridge overnight, which will develop the flavour even more.
Preheat the oven to 220C-230C. For best result use a dutch oven but if there's none available, put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam, this is important it helps produce that perfect crusty finish. Turn the loaf into a Dutch oven, baking tray or baking stone. Score the top of the loaf and place in the oven. Bake for 30-35 minutes. Bread is done when it sounds hollow when you tap it lightly. Bon appétit.