Basic Sourdough Bread (60% Hydration)
Ingredients
Instructions
DAY 1 – Evening:
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Whisk the starter and water together.
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Combine flour and salt and use a spoon to mix it through.
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Mix in the starter and the water. Use your hands to mix to make a soft dough.
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Coat the surface of your counter lightly with flour and tip the dough out onto the counter.
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Knead the dough for 10-15 minutes, or until the dough is smooth and elastic.
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Place the dough into a lightly oiled bowl and cover with cling film.
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Leave to prove overnight at room temperature ( 8 – 10 hours).
DAY 2 – Baking:
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Shape the dough by stretching and folding method into a tight, elastic ball and dust with flour.
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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.
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Cover with a large plastic bag and leave to proof for 2 – 4 hours. Until doubled in size.
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Place a roasting tray on the bottom oven shelf and preheat the oven to 240C.
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Place the dough in the oven and add boiling water in the roasting tray.
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Bake the loaf for 40-45 minutes until deep golden, brown color. Allow to cool on a wire rack.
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.
