Sourdough Loaf

Method

Mix together your sourdough culture, water and flower, autolyze and the add your salt. Mix until nice gluten structure is formed.
Put the dough in to a bowl, cover with a clean tea towel and allow to ferment for 3 hours, folding as necessary.
After allowing to ferment, remove dough from the bowl, pre-shape and mould and pop it into a banetton.
Cover your banetton with a tea towel and prove for an hour or chill overnight/several hours.
Bake as hot as you can (240 degrees) for around 45 minutes.

Try an olive variation…

Cut the amount of flour to 400g, water to 200g and salt to 8g and when you have a nice dough structure add 150g of chopped pitted olives.. We recommended ones from the Olive Branch!

Vicky's top tips...

- Make your doughs wet, as most people make the dough far too dry. Don’t be scared, if it sticks to your hands, who cares? Just oil or flour your hands and persevere.

- Try using a mix of strong white bread flour and good quality plain flour to achieve a chewier, more artisan texture. Strong white flour will tend to produce a more English sandwich loaf, which you may not always want.

- When moulding, be gentle! Most doughs should only need the gentlest of rolling to achieve a nice shape.

- Turn up your oven to its highest setting. You need a really hot oven for most breads!

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Method

Try an olive variation…

Vicky's top tips...

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