Classic White Sourdough Bread
This loaf takes longer than other breads, but it's well worth the wait. Sourdough makes wonderful and taste good breads. This is a lovely rustic bread and you might be surprised how it taste... crunchy on the outside and soft in the inside. My favourite is to serve it with a strong soft cheese or any homemade jam.
- Makes 2 Small Loaves
- sourdough starter - 270g (white wheat)
- water - 430g (lukewarm)
- strong white flour - 670g + extra for sprinkling
- salt - 1.5 tablespoon
- rice flour - for dusting
- semolina - for dusting
- Combine the flour (holding back a half cup of the flour), starter and water in a large bowl, mix well. Gradually start adding the remaining flour until it forms a soft, slightly sticky dough.
Cover with a clean cloth and let it rest for 20 minutes.
- Sprinkle the salt over the dough and mix until completely incorporated. Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 3-4 hours.
- While resting, once in a 30-40 minutes - stretch and fold the dough like a letter on lightly floured surface.
- When the dough is puff and doubled in size, divide in half and shape. Place seam-side up in floured (rice flour) bennetons. Leave it for about 1 hour.
- Preheat the oven to 240°C at least 1 hour prior baking with your stone in it.
- Put ovenproof dish on the bottom shelf and pour it one litre hot water. This creates steam in the oven and helps the crust form well.
- Heavily dust the stone with semolina. Very gently tip the loaf onto the stone. Slash the top with a sharp knife.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the bread 10 minutes, then reduce to 200°C and bake it 20-25 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.