Sour Dough

This recipe is made in 2 steps firstly there is the starter which only needs to be made once then there is the bread itself which can be made over and over. During the making of the bread it is important to keep about 100 grams of the dough. This will be step starter for the next batch of bread.

Making the starter

Step 1

• 50 grams plain flour
• 50 ml water

1. Mix the flour and water together in a small bowl for 1 minute
2. Cover and leave for 1 day

Step 2

• Starter from step 1
• 50 grams plain flour
• 50 ml water

1. Remove any brown crust from the starter from step 1
2. Gradually mix in the water
3. Gradually mix in the flour
4. Mix for 1-2 minutes
5. Leave covered for 1 day

Step 3

• Starter from step 2
• 100 grams plain flour
• 100 grams water

1. Gradually mix the water through the starter
2. Gradually mix the flour into this mixture
3. Mix for 5 minutes
4. Cover and leave for 24 hours

Making the bread

This should make 3 small or 2 large loaves

• Starter from step 3 (about 200 grams)
• 570 grams plain flour
• 570 grams water
• 70 ml Olive oil
• 45 grams salt
• 4-5 ice cubes

1. Gradually mix the starter from step 3 with the water, salt, oil and flour
2. Knead for about 5 minutes
3. Cover with an upturned bowl and allow the dough to rest for 5 minutes
4. Repeat steps 2 and 3 above for a total of 6 times
5. After kneading for 6 times place the dough to rest in a warm place for 24 hours. This will help it develop flavours
6. Gently remove the dough from the bowl and cut off 100 grams of the dough. Place it in a bowl covered with wrap and set this aside for your next batch (Don’t forget to feed it 50 grams flour and 50 grams water every 2-3 days)
7. Cut the remaining dough it into the number loaves you want
8. Shape the loaves either by placing the dough into tins or free from
9. Pre-heat the oven to about 210 degrees C
10. Place an empty baking tray into the bottom of the oven
11. Lightly dust with flour and cover with a clean dry tea towel
12. Leave to rise for 30 minutes
13. Remove the tea towel and use a sharp knife to cut deep slashed in the top of the loaves
14. Place the loaves into the top of the oven at the same time throw the ice cubes into the tray in the bottom of the oven
15. Bake for about 20 minutes
16. To test if the loaves are cooked remove one from the oven and tap the bottom. If it sounds hollow it is cooked.

TIPS

• If you reserved the dough for the next batch you will need to start from step 3 for the starter. So your bread should only take
• The dough should be pretty wet when kneading it
• Use only cold tap water
• Don’t use flour on the surface when kneading as this may dry the dough. The dough will probably stick to your hands but the more you knead it the smoother it will go
• If you have a baking stone place it on the top shelf of the oven when pre-heating. This will give your dough a heat shock and you will get a nice crust. If your using a baking stone make free form loaves and place the raw dough onto grease proof paper then slide the whole lot into the oven.
• If you make this for the first time and it dies not work don’t get disheartened just keep trying and adjust the recipe as you see fit.