Basic Sourdough Bread (60% Hydration)

Basic Sourdough pinit

Basic Sourdough Bread (60% Hydration)

Calories: 451.25 kcal

Ingredients

Instructions

DAY 1 – Evening:

  1. Whisk the starter and water together.

  2. Combine flour and salt and use a spoon to mix it through.

  3. Mix in the starter and the water. Use your hands to mix to make a soft dough.

  4. Coat the surface of your counter lightly with flour and tip the dough out onto the counter.

  5. Knead the dough for 10-15 minutes, or until the dough is smooth and elastic.

  6. Place the dough into a lightly oiled bowl and cover with cling film.

  7. Leave to prove overnight at room temperature ( 8 – 10 hours).

DAY 2 – Baking:

  1. Shape the dough by stretching and folding method into a tight, elastic ball and dust with flour.

  2. Place the freeform shaped dough onto a baking tray that is lined with parchment and dusted with flour. Dust the top of the loaf lightly with flour.

  3. Cover with a large plastic bag and leave to proof for 2 – 4 hours. Until doubled in size.

  4. Place a roasting tray on the bottom oven shelf and preheat the oven to 240C.

  5. Place the dough in the oven and add boiling water in the roasting tray.

  6. Bake the loaf for 40-45 minutes until deep golden, brown color. Allow to cool on a wire rack.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 451.25
% Daily Value *
Total Fat 2.07g4%
Saturated Fat 0.3g2%
Sodium 450.56mg19%
Total Carbohydrate 90.66g31%
Dietary Fiber 3g12%
Sugars 0.39g
Protein 14.98g30%

Calcium 2.11%
Iron 30.65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.

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