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Sourdough Bread

1x | 2x | 3x | 4x
  • 500g strong white flour
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 300g sourdough starter
  • 225ml water
  1. Mix 500g strong white flour, 1 tbsp brown sugar and 1 tbsp salt in a bowl, then mix in 300g sourdough starter followed by 225ml water
  2. Tip the dough out onto a dry surface and kneed it for about 10 minutes (when ready the dough should be smooth and slightly transparent when held up to a light)
  3. 10 minutes
  4. Place the dough in an oiled bowl and cover with a damp tea towel for 3 hours
  5. 3 hours
  6. Tip the dough out onto a dry surface again and briefly knock it back to get the air out (you don't want to stretch or rip the dough this time, just fold it it over onto itself to press some of the air out)
  7. Line 2 loaf shaped containers with a floured tea towel (the ends of a cereal box work well for this)
  8. Cut the dough in 2 pieces and place each, seem side up, in the lined containers
  9. Cover the loaves with the damp tea towel and leave for 3 hours (alternatively leave them in them in the fridge over night)
  10. 3 hours
  11. Place a pizza stone in the middle of the oven, a tray of water (or ice) at the bottom and heat to 230ºC (the water will make the oven steamy, helping a nice crust to form)
  12. Turn the loaves out into the pizza stone and score the tops with a sharp knife
  13. Bake for 30 minutes or until the loaves sound hollow when tapped on the bottom
  14. 30 minutes
  15. Place the loaves on a cooling rack for about 15 minutes before cutting (the inside is still cooking)
  16. 15 minutes
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