Want to bake the perfect sourdough loaf at home? We reveal our sourdough bread recipe for you try.
Ingredients & Method:
- 200 grams sourdough starter (get the sourdough starter recipe here)
- 205 grams water
- 380 grams plain flour
- 10 grams salt
- 2 grams malt
Sift flour into a large mixing bowl and add the starter, water and malt. Work the dough by hand on a clean bench for 8-10 minutes. Add the salt and continue to work the dough for 5-7 minutes to further develop the gluten. Check the gluten window of the dough for gluten structure, continue working the dough if required.
Rest in an oiled bowl, covered with cling wrap for 20 minutes at room temperature. Remove the dough from bowl and fold by bringing four opposite corners of the dough into the centre.
Return to the bowl, cover with cling wrap and allow the dough to activate for 2 hours at room temperature. Pre-shape the dough and allow to rest for 20-30 minutes at room temperature.
Final shape the dough, place in a well-floured banneton, cover with a clean cloth and allow to prove overnight in the fridge (14-16 hours). Remove the dough from the fridge and allow to prove at room temperature until the dough reaches an internal temperature of approximately 16ºC.
Gently empty the dough onto a semolina-dusted peel or baking sheet, dust the loaf with flour, slash and bake (preferably on a hot stone) in the oven at 210ºC for 40-45 minutes. Inject steam into the oven for approximately 5 seconds to develop the crust and assist in the initial rise of the bread. Remove from the oven and allow to cool. Then enjoy!
Want to get hands-on with learning to bake sourdough? Head to one of our baking classes.