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Yields1 Serving

Ingredients

Starter:
 20 g fresh yeast (or 10 ml of dried yeast)
 300 ml water
 250 g white bread flour
Loaf:
 Starter
 375 g white bread flour
 75 ml salt
 10 g fresh yeast
 175 ml water

Directions

Starter
1

Place 20g of fresh yeast (or 10ml of dried yeast) in 300ml of water and mix well.

2

Place 250g of white bread flour into a large jar and pour in the yeast mixture. Mix well, cover with a tea towel and leave on the counter for at least two days.

Loaf:
3

Place 375g of white bread flour into a large bowl, add 7,5ml salt

4

Mix well and make a “well” or a hole at the bottom of the flour.

5

Place 10g of fresh yeast (or 5ml dried yeast) in 175ml water, mix well.

6

Place 250ml of the starter into the flour and add the yeast water.

7

Bring flour into the wet ingredients and bring together to make a dough.

8

Turn out onto a floured surface and knead for about 8 Minutes. You should be able to push your finger into the dough and it springs back quickly.

9

Place dough into a clean bowl, cover with a tea towel and leave to prove(rise) for 2 Hours.

10

Push the dough down in the bowl and turn out onto a work surface.

11

Work the dough into a ball, by pulling the edges of the dough under the dough, using both hands.

12

At this point, I tossed some flour into my fancy proving basket, but you could just toss flour onto a baking sheet.

13

I placed my dough upside down into the basket, because the bottom with become the top of my bread. If you aren’t using a basket, just place your dough onto your baking tray.

14

Cover the dough and leave for an hour to double in size.

15

Heat the oven to 220º C

16

Place a baking tray over the basket and turn the dough out onto the tray.

17

With a sharp knife, score the top of the loaf with three lines crossed with three more lines.

18

I wet my hands and throw some water into the oven before I put my loaf in, it ensures a crusty loaf. I do this again ten minutes after I’ve put the loaf in.

19

Bake for 45 Minutes.

20

Remove from the oven and cool on a rack. I love to listen to the crackling sound of the crust splitting as it cools. It’s glorious.

21

Serve with butter.

Ingredients

Starter:
 20 g fresh yeast (or 10 ml of dried yeast)
 300 ml water
 250 g white bread flour
Loaf:
 Starter
 375 g white bread flour
 75 ml salt
 10 g fresh yeast
 175 ml water

Directions

Starter
1

Place 20g of fresh yeast (or 10ml of dried yeast) in 300ml of water and mix well.

2

Place 250g of white bread flour into a large jar and pour in the yeast mixture. Mix well, cover with a tea towel and leave on the counter for at least two days.

Loaf:
3

Place 375g of white bread flour into a large bowl, add 7,5ml salt

4

Mix well and make a “well” or a hole at the bottom of the flour.

5

Place 10g of fresh yeast (or 5ml dried yeast) in 175ml water, mix well.

6

Place 250ml of the starter into the flour and add the yeast water.

7

Bring flour into the wet ingredients and bring together to make a dough.

8

Turn out onto a floured surface and knead for about 8 Minutes. You should be able to push your finger into the dough and it springs back quickly.

9

Place dough into a clean bowl, cover with a tea towel and leave to prove(rise) for 2 Hours.

10

Push the dough down in the bowl and turn out onto a work surface.

11

Work the dough into a ball, by pulling the edges of the dough under the dough, using both hands.

12

At this point, I tossed some flour into my fancy proving basket, but you could just toss flour onto a baking sheet.

13

I placed my dough upside down into the basket, because the bottom with become the top of my bread. If you aren’t using a basket, just place your dough onto your baking tray.

14

Cover the dough and leave for an hour to double in size.

15

Heat the oven to 220º C

16

Place a baking tray over the basket and turn the dough out onto the tray.

17

With a sharp knife, score the top of the loaf with three lines crossed with three more lines.

18

I wet my hands and throw some water into the oven before I put my loaf in, it ensures a crusty loaf. I do this again ten minutes after I’ve put the loaf in.

19

Bake for 45 Minutes.

20

Remove from the oven and cool on a rack. I love to listen to the crackling sound of the crust splitting as it cools. It’s glorious.

21

Serve with butter.

Sour Dough Loaf

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