Sourdough Bread

Ingredients

Starter Mix
500g/20oz						Strong White Bread Flour, Strong Wholemeal Bread Flour, White Spelt or Wholegrain Spelt Flour
Water
Bread
400g/1lb						Strong White Bread Flour, Strong Wholemeal Bread Flour, White Spelt Flour or Wholegrain Spelt Flour
40g/2floz						Olive Oil
1/2tsp						Salt
Water

Method

Sourdough Starter

1. Mix together 100g/4oz flour & 100ml/4floz water.
2. Cover with film and leave at room temperature for 24 hours.
3. Stir in another 100g/4oz flour & 100ml/4floz water.
4. Cover with film and leave at room temperature for 48 hours.
5. Stir in 100g/4oz flour and 100ml/4floz water and leave in a warm place for 24 hours or until required for bread making.

Note:
Sourdough starter should be slightly spongy & smell yeasty. If this not the case repeat step 5. Continue to ‘feed’ the starter with remaining flour or water at regular intervals to maintain a thick paste until it is required for baking. The sourdough can be slowed down by refrigeration and speeded up by putting it in a warm place.

Bread

1. Check that the starter has been in a warm place for at least 12 hours at room temperature.
2. Weigh 400g/1lb of starter into a large bowl.
3. Add 400g/1lb flour, oil, and salt.
4. Mix in sufficient water to form a soft, slightly sticky dough.
5. Knead well then cover the dough with film and leave in a warm place for 1 hour.
6. Knead the dough again then shape and put it into an oiled 1kg/2lb loaf tin.
7. Cover the tin with film and leave in a warm place for 30 minutes.
8. Bake in a pre heated oven for 30/35 minutes.

Oven Temperature
220°C/Fan200°C/425°F/Gas 7

Temperature & cooking time: