Sourdough Loaf
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2 ratings
Preparation : 4 h 
Cooking : 30 min
Total time : 4 h 30 Rest : 0 minAccessories :
1 loaf
500 g of strong bread flour
100 g of sourdough starter
2 tsp of salt
0.25 tsp of fresh baker's yeast
400 g of cold water
Associated products
RECIPE STEPS
1
Fit the Dough hook XL and place all the ingredients into the metal bowl of the Cook Expert. Using the 'Dough hook XL' programme, within the 'Baking' menu, select 6mins/Speed 9.
- 500 g of strong bread flour
- 100 g of sourdough starter
- 2 tsp of salt
- 0.25 tsp of fresh baker's yeast
- 400 g of cold water
XL Dough hook |
04:00 / 13 /
2
Once the dough is kneaded, place in a Tupperware container and leave to prove until doubled in size. A slow proof results in better flavour, structure and crust, so this was around 2-3 hours at 21°C, and 8 hours in the fridge overnight.
3
Flour a work surface and gently scrape the dough out using the spatula. Next build structure by folding the dough 6-8 times, roll the dough up and then tighten the surface (Lots of dough folding techniques can be found online). Then flour an 8 inch bread proving basket along with the top of the dough, and then place top side down into the basket.
4
Allow to proof for 30-60 mins at room temperature and then place into the fridge to prove overnight or until needed. The dough will double in size.
5
Pre-heat the oven to 260°C with a bread Cloche or Dutch oven in from the start. When nice and hot remove from the oven and take off the lid. Flip the dough onto the hot base and quickly score the dough at a 45 degrees angle. Then place on the lid and bake for 30mins until you have a nice golden crust.
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There seem to be two separate times for the kneading process in the metal bowl and also the liquid measures are in grams not mls. Wondering which is correct?