Basic Sourdough

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Recipe's preparation

Basic Sourdough

Grease a bowl with oil and set aside.

Place 400g of water and 150g of active Mother sourdough starter into mixing bowl and mix 10 sec/speed 4.

Place 580g of Bakers flour into mixing bowl and mix 10 sec/speed 4.

Next knead 3 min/"Dough mode" .

Next turn your bowl upside down and tip out dough ont a lightly floured mat (or piece of baking paper) and form into a ball, then place in the prepared bowl. Cover with a damp tea towel and set aside in a warm place to prove for 1 hour.

After an 1 hour (keeping dough in bowl), give the dough a really rough 'pull' from below and pull it up and let collapse on itself in the middle, do this 4 times from each direction. Do this step 3 more times every hour.
**Add your salt (spinkle on top before stech and pulling it over on the second hour as this will flavour it.

After the 4 hours cover your bowl with the damp tea towel and set it aside for 4-6 hours or until its doubled in size, it should also be shinny in colour.

Preheat your oven for 240°C.

Carefully (using a dough scraper) ease/pour your dough out of the bowl onto a heavily floured piece of baking paper (this can be on the tray you are going to bake it on just remove the excess flour on the tray before baking it).

Flour your hands and gently shape the dough by grabbing one side and strecth and pull it over two thirds of the way to the opposite side, do this four times from each side. This step must be done gently as you do not want to overwork your dough to loose the airpockets it has created while fermenting....

Give the loaf a light spray with some water (or you can pop some icecubes in a tray at the bottom of the oven at baking time to create some steam to help with the crust).

Bake at 240°C for the first 10-15 mins, then reduce the temp to 220°C and bake for a further 20 mins or until golden brown.