Classic White Sourdough Loaf

Phase 1, Evening time:

Ingredients:

• 300g strong bread flour
• 100g starter (make sure it is bubbling well and ready to do its job)
• 400 ml water
  

Method:

In a large mixing bowl, mix all above ingredients well, ensuring there is no loose pockets of dry flour. You need to be aware that the mixture can potentially double in volume so your bowl needs to be able to accommodate this growth.

Cover with a food grade, clean plastic bag and leave to ferment overnight in a cool place.

Phase 2, Next morning:

 300g strong bread flour

1 x tblsp salt

1 slug of olive oil.

Method:

Add all the above to the previous days mixture and kneed well for 10 minutes until the dough is smooth and elastic. Clean our your bowl and give it a light coating/brush of olive oil. Form the dough into a round ball and return to the bowl, cover with a plastic bag and leave in a cool place until doubled in size (this can take 2 or 3 hours or more – you can not rush this process and better to leave it until the early evening).

Phase 3, Early evening same day

Method:

Scrape the dough out of the bowl and “knock it back” to deflate it. Lightly flour your hands and the work surface, split it into two equal pieces and work it quickly into tight, round balls. You do this by making a rough round and then pull the lower edges up and over, tucking into the top, centre of the dough, turn and repeat until the desired shape is achieved. You will have a little seam at the top of the dough.

Flour your bannetons (I use wholemeal or rice flour) to stop the dough sticking and make it easy to tip out when risen. Put the dough into the banneton seam side uppermost. Cover in plastic bags ensuring that the dough has space to rise without catching the bag (it will stick and ruin the shape and rise of your bread). You need to put these into a wamr place now to prove and rise for the last time before putting in the oven. This can take around an hour if the temperature is nice and warm (not too hot). After this time, the dough will have doubled in size and be a little springy to the touch.

In anticipation of this timing, you need to have your oven turned up high to 250 deg C and if you have a baking stone, put this in the bottom of the oven.

When all is ready, you need to have a water spray to hand and be prepared to move quickly. Carefully tip the loaf out onto the heated baking stone and slash the top of the loaf quickly with a serrated knife or Lame knife if you have one. The slash will allow the loaf to expand in the oven and become light in texture. Give the oven and the top of the loaf a spray with water and quickly put the loaf onto the bottom shelf. Spray again three or four times in the first 5 minutes and then turn the oven down to 200 deg C.

Cook for a further 30 minutes or so and check to see if cooked by tapping the base it should sound hollow. Return to the oven if not cooked and if in doubt, leave in for an extra five mins.

When cooked, turn out onto a baking rack to cool. Resist the temptation for an early dive in and let it cool for the best results.