Sourdough Bread Recipe
How to make Sourdough Bread using your Starter.
Leave to rest in a bowl covered in cling film / damp tea towel
This is now called your ‘Sourdough’
(Remember to re-feed your starter with 50g flour and 25ml water to replace what has been taken out)
Once the dough has doubled in size (possibly could be the next day)
Add to your ‘Sourdough’:
- 500g of Millers Artisan Sourdough Flour
- 10g salt
- 310ml water
Put all the above ingredients into a mixer with a dough hook and knead for 4 minutes slow, 6 minutes fast (Variable depending on the mixer)
You need the dough to have good elasticity at this stage Note: the dough will be very wet and sticky which is typical for a sourdough).
Once the dough is mixed, place in a container and leave at room temperature until it has doubled in size possible between 2 to 5 hours.
Can be one large loaf or divide up your dough into your desired loaf weights. Be careful not to knock any air out.
Very gently mould round and give it a 5-minute rest.
After the rest, mould the dough gently to a round cobb shape and place in either flour dusted proofing baskets (or a bowl with a tea towel lining it, flour dusted on top) with the seam from your moulding facing up rather than down.
Cover with cling film or damp tea towel and give the dough a 30-minute rest
The bread can now be baked.
Remove the dough from the proofing baskets or bowl by gently tipping the loaves on a baking tray with the seam that was facing up now facing down. If desired, score the top of the dough putting on your signature cut.
Bake for 30 to 40 minutes at 220C Conventional oven, 200C Fan oven.