Ages ago, when I was slightly more on top of life, I went through a phase of baking sourdough. I love the taste of the bread, and it keeps brilliantly. And if we’re all going to stuck at home for a bit, I think the relaxing rhythm of the baking would be good for us all. And a friend has just asked online for sourdough recipes, and I discovered most of this post lurking in my vast drafts folder.
There are loads of sourdough recipes online. So when I first had a go, I cobbled one together from the internet and a packet of bread flour, because I’d not yet bought a book. It works just fine. It looks long, but it’s actually pretty simple: make the starter over the course of a week, knead over a morning, an afternoon or an evening, prove overnight, bake in about half an hour.
I made my sourdough starter from the recipe on the flour packet, which was as follows:
Day 1: 75g flour, 75ml water. Stir to thick paste. Leave in jar with about 1l capacity in a warm place. The Vicarage kitchen was fine, so it doesn’t have to be super warm.
Day 2: Add the same again.
Day 3: And again. The mix was starting to bubble a bit and smell a bit yoghurty.
Day 4: And again. By now I’d realised that 75g flour is about 125ml, so I started using a heaped 1/2cup measure for the flour. This isn’t baking, so an exact measurement isn’t that important.
Day 5: And again.
Day 6: And again.
Day 7: And again. This is then enough to start making the sourdough. The starter was bubbling nicely by now and smelling full of lactobacillus. It tastes quite sour. Unsurprisingly.
So then I started with the bread itself. And all you need to add to the starter is flour, warmish water and salt. My recipe is a slow kneading one, which can be done over a few hours, but is pretty flexible if you’re in and out of the house. It can also be done in an evening though if you’re out all day. There are heaps of other techniques all over the internet. Basically, you’ve got some yeast in the starter, so you can make bread with it somehow. The yeast works better if worked slowly but I’ve made pizzas using a dough that’s only had a few kneads over an hour or two.
Ingredients
- 200ml sourdough starter (original recipe said 150-250g but you need to scoop it out anyway and this is over 150g)
- 500g bread flour (any sort)
- 1 tspn salt
- Around 350ml water (for the example loaf pictured here I used about 1/3 strong brown flour to 2/3 strong white and about 400ml water – the starter was quite stiff)
The key thing about sourdough is that you make quite a wet dough compared to the dough you’d make using instant yeast. I started first with strong white flour and exactly 350ml water. Trying it this way gives you a feel for the sogginess of the dough, but I don’t bother measuring now. You need more water if you’re using brown flour, or a mix. The recipe is very flexible. If your dough is super wet you’ll get a flat loaf with quite an airy texture. A drier dough gives me a denser loaf which holds its shape better. All delicious though.
I mix my dough in a pyrex bowl, using a silicone spatula. Then I leave it, covered with a cloth for ten minutes. No kneading. And then I do a series of kneadings and leavings as follows:
Mix dough, leave 10 minutes, in your bowl, covered with a clean teatowel or a muslin cloth, if you have some lurking.
Knead by folding over about 15-20 times. It will be sticky, so oil your kneading surface, and the inside of the bowl before placing it back, then leave it for another 10 minutes, covered. I have a plastic scraper that I use to gather everything back together and avoid lots of dough getting left on my board.
Knead 15-20 times on oiled board, leave 10 minutes in oiled bowl, covered. You really need the oil.
Then repeat again 4 times, leaving your dough for:
30 minutes
1 hour
1 hour again
1-2 hours NB All these times are pretty flexible, and you can probably get away with missing one or two of the kneads out.
Finally knead 15-20 times and leave the dough to rest on your board, covered with the cloth. Whilst that is happening, wash and dry your bowl. When your ten minutes are up, take your cloth, cover it liberally in bread flour and place it in the bowl, where it will serve to shape your bread in its final prove. Then fold the dough into a vague round shape, using lots of flour and pop it in the bowl (which should be about the same size as the dough, with a bit of room for rising), scatter over some more flour and then pop another cloth or some other cover on (I have a silicone cover that is super useful for this sort of thing).
If you don’t use enough flour, it will stick to the cloth, which can be quite a stressful experience as you try to extract it onto a very hot baking sheet. So ladle on the flour. This is how I did it for my first few loaves. Then I had a birthday and a banneton for a present (a 1kg banneton is perfect for this recipe) which is a bit easier – you just flour the banneton and top it with a cloth. The cloth and bowl combo worked fine though. My bowl has a capacity of about 2l.
Then pop your bowl or banneton in the fridge and leave it overnight, or a couple of nights. It will rise very beautifully.
Then, when you are wanting to make your bread, pop a baking sheet in the oven and whack the temperature up to the highest it will go. This is about 250C on my oven (I think – it’s past 240C anyhow). Also place handy a sharp carving knife or similar, a small deep baking tray eg a cake tin, with a glassful of water in it and some polenta or more bread flour. Retrieve your now risen loaf from the fridge.
Once the oven is hot, take the baking sheet out and put it on a slip proof, heat proof surface (I use the top of the cooker). Sprinkle the tray with polenta or flour and then invert your bowl or banneton on the sheet. It will start to spread out. Cut a deep cross in it, about half way through the dough. Then pop it in the oven, followed by your water filled tin on a shelf below.
Cook for 15 minutes at your top temperature and then turn the oven down to 200C for 20 minutes. And then take out of the oven, cool and eat warm with butter. If there’s any left it is delicious in any way and especially makes the world’s best toast.
I have to go now and resurrect my starter. See you back here in a week with a loaf?
One I made a *lot* earlier than this blogpost
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The Vicar's Wife 