Sourdough
Based on this recipe
- Prep time: 9 hours
- Cook time: 40 minutes
- Yield: 1x 900g loaf
Ingredients
- 500g strong white flour
- 300g sourdough starter
- 1 tsp fine salt
- 1 tbsp malt extract or honey
- 225ml warm water
Steps
- Add everything into a large mixing bowl, and stir/mix on slow speed until combined. Add a little extra water if it’s too dry.
- Mix or knead until soft and elastic (10 minutes). The dough is ready when it bounces back when gently pressed with a finger.
- Leave the dough in a well oiled bowl, covered, to rise for 3 hours. It might not rise much during this time.
- Line a bowl with a clean, floured tea-towel, or flour a proving basket.
- Tip the dough out and knead briefly to remove bubbles. Shape into a ball, dust with flour and place into the bowl/basket seam-side up.
- Leave to prove until doubled in size (~8 hours).
- Put the cast-iron pan in the oven and preheat to 210℃.
- Add a small roasting tin of water at the bottom of the oven, to create steam.
- When preheated, carefully tip the dough onto baking paper and place in the cast-iron.
- Make deep slashes in the top of the loaf.
- Bake for ~35 minutes until deep brown and hollow-sounding.
- Remove and allow to cool.