Ingredients to
Hydrate Flakes and make a Sourdough Starter
10g flakes
200g warm water (35°C)
180g wheat flour
Further Ingredients to make Sourdough Bread
11g salt
300g warm water (40°C)
500g wheat flour
150g sourdough starter
2g dried bakers yeast
Instructions to make Sourdough Starter
Place 10g of flakes into a
jar or small bowl with 50g of warm water (35°C). Cover and leave at room
temperature for about 2 hours until very soft and starting to dissolve.
Add 60g of wheat flour and
50g of warm water and mix until as smooth as possible. Cover and leave
in a warm place (25°C) overnight.
The next morning, feed your
starter again with 60g of wheat flour and 50g of warm water and
leave for 8 hours in a warm place.
Feed the starter again, 60g wheat
flour and 50g warm water and leave overnight in a warm place.
Proceed to make Sourdough Bread the next morning.
Instructions to make Sourdough Bread
In a large
bowl, mix 11g of salt with 300g of water (40°C) until salt has
dissolved. Add in 150g of your starter and mix. Add in 500g of wheat
flour with 2g of dried baker’s yeast (if you want extra rise) Mix to a
dough.
Place the dough on a floured work
surface and knead for 8 mins until smooth and elastic. Place the dough back in
the bowl (floured/oiled bowl) and cover and place in a warm place for 2 ½
hours.
Carefully place the dough on a
lightly floured work surface and stretch the edges of the dough out and fold
the edges back on top of itself. Carefully shape the dough into a ball.
Place in a floured bowl or a
floured banneton basket and cover. Leave in a warm place for 4-6 hours until it
has doubled in size.
Preheat the oven to 230°C and
heat a cast iron dish or baking tray in the oven. Once heated place parchment
paper in your dish or on the tray and place the dough carefully onto the
parchment.
Place in the oven with the lid on
the dish or an oven proof dish on top of the tray for 25mins.
Remove the lid and allow the
dough to crisp for 15mins and leave to cool on a wire rack.
