Ingredients:
Levain stage:
75g sourdough starter
200ml spring water
200g organic strong flour (rye, white or half/half)
Bread stage:
750g flour – I suggest malted grains and strong white flour
500ml lukewarm water
175g levain (see above)
15g fine sea salt
Method:
Levain stage:
1. Place 75g sourdough starter in a bowl and mix with flour and water to a thick paste.
2. You can FEED any remaining starter as per notes for next time.
3. Cover loosely with cling film or with a damp tea towel and set aside in a warm environment for at least 4 hours. When it starts to bubble it is ready. This is called the levain.
4. It will remain active for up to 2- 3 days, stir well before each use.
5. (You can keep 75g of this in the fridge as a starter for the next batch).
6. Or you can keep the remainder in a warm place until you need it (if less than 3 days)
Bread stage:
7. Put all ingredients together in a bowl (flour, levain & salt)and stir until a sticky dough.
8. Leave to stand for 10-20 mins on worktop.
9. Knead gently for 2-3 mins and set aside for 1 hour, covered.
10. The dough wont rise yet but will be wet and sticky, turn onto a floured surface, lift one edge and fold into the centre, repeat four times to form a smooth ball.
11. Divide the dough into a large loaf tin, smooth side up and small banneton/bowl, smooth side down or
12. Lightly grease a bowl with olive oil, place the dough into the bowl, smooth side down, cover with a damp tea towel and leave in a warm place or 4-12 hours. I usually leave mine for 6 hours, overnight is fine. The longer you leave it, the more sour the flavour will be.
13. Preheat oven to conventional setting at 240ºC, with baking sheet in oven.
14. When you are ready to bake, gently turn out the dough onto the hot, floured tray, score with a knife and bake in oven for 15 mins. If using a loaf tin, do not turn out but score in the tin.
15. After this time, lower the temperature to 200°C and bake for a further 20 mins, keep oven door closed.
16. Remove from the oven and transfer to a wire rack to cool.
17. If you have a fan oven, you can bake at 200°C throughout but a conventional oven is preferable.
Variations: You can play about with the bread, I find approx. 1/3 stong white flour and 2/3 other flour works best, eg spelt wholemeal, rye, malthouse.
Notes: When you get home with your starter, it is best to split it and feed it, that way you have some insurance!
• If you stir the jar, remove half the mixture and place it in a clean jar.
• Add in 2 large tbsp. rye flour and 1 large tbsp water and stir, close lid. Ie FEEDING
• Add the same to the jar I gave you.
• Leave the jars on the worktop for approx. 6-12 hours (longer if you like), when it has increased in size it will bubble and you know it is active.
• Now place both jars in the fridge until you are ready to use.
• You will need to ‘feed’ them as I just described at least once a week.
• I tend to take them out of the fridge at least an hour before I need them to wake them up.
TIPS: You can also use a banneton – a traditional wicker basket to hold the dough while proving. This is available online for approx. €15.
Spraying water into the oven when you put the bread in, helps form a nice crust.
Leftover starter can be used to make crackers or sourdough pizza base.
Serving suggestions: Sourdough is delicious fresh with butter. Alternatively I think it is best lightly toasted with ricotta, avocado and drizzled with pomegranate molasses. It works really well with smoked mackerel pate – smoked mackerel, labneh, lemon juice and seasoning, or with a bowl of soup or made into a sandwich – the options are endless.
Storage: Sourdough bread strengthens in flavour as time goes on. Keep in an airtight container for 3-4 days. It freezes well in slices, ready to toast.
Sample Time Line
The minimum time to make a loaf (if levain stage is ready & conditions are good) is 6 hours.
24 HOUR BAKE
7AM Day 1 remove starter from fridge to wake up
8am Day 1 Make levain, 1-3
8pm Day 1 make breadstage 5-6
9pm Day 1 knead and stand, 7
10pm Day 1 shape 8,9
7am Day 2 preaheat oven, 10
7.30am Day 2 turn out, cut, bake 11, 12
8.05am Day 2 13, READY!
This is a total of approx. 20 mins work and the dough does the rest!
