Bread making might sound like a monstrous process but once you make it a couple of times you will agree it is a straightforward process. At home you can make a real bread – made of flour, water, active starter or yeast, and salt.
Making sourdough at home requires a bit of experimenting especially if you are making sourdough starter at home but once you do it, you will be hooked. Sourdough making process is slightly time consuming. However, it is equally satisfying when your kitchen has fresh baking-smell and you can’t wait to try your brown crusty loaf full of reach flavour.
Before you start making sourdough you will need to have an active starter which you can make at home, purchase online or at health food stores.
What is your favorite sourdough loaf?Print
Sourdough bread is simple made from flour, water and salt with no added yeast. It tastes fantastic and is easier to digest than most other breads. Always use organic flour for best results and use filtered water.
- 500g white organic flour
- 200g active sourdough starter
- 240ml lukewarm water
- 1 teaspoon salt
- Sterilise the larger glass bowl with boiling water or wash well with warm soapy water. In the bowl combine the flour and salt and make a well in the center.
- In the smaller glass bowl combine sourdough starter and mix it with the lukewarm water, then pour it into the well in the flour.
- Gradually work the flour into a soft dough. You may need to add extra water if dough feels dry and crumbly or extra flour if dough sticks to your hands.
- Lightly dust work surface with flour then place the dough and knead it for 10-15 minutes or until very pliable and elastic.
- Return dough into the glass bowl and cover it with a tea towel. Let it rest on the kitchen counter at the room temperature for 3-8 hours until the dough doubles in size.
- Lightly dust the work surface with flour then take out the risen dough. Knock the dough back with your knuckles to its original size. Cup your hands around the ball of dough and bring them together underneath the dough. Shape the dough into tight ball.
- Line proving basket or colander with a tea towel then transfer the dough onto it, seams-side up. Cover it with tea towel and leave it to rise for another 2-6 hours or until doubled in size.
- About thirty minutes before rise is complete put your cast-iron pot and lid into the oven and reheat to 220°C with fan on.
- When the final rise is completed, remove the pot from the oven then gently with the support of your hands transfer the dough from the basket or colander into the pot.
- To allow bread to expend during baking, with a sharp knife cut 2 or 4 shallow slashes. Put the lid on the pot and place it in the oven to bake for 30 minutes on 200°C with fan on.
- Remove the lid then bake it for another 15 minutes or until the crust is golden brown.
- Once it is done, leave the bread to cool on a wire rack for about 30 minutes before serving it. You can keep the bread for up to 5 days.
Equipment: 2 glass bowls (one larger and one smaller), 2 tea towels, iron-cast baking dish with lid, sharp knife and proving basket or colander.
- Serving Size: 100 grams
- Calories: 289
- Sugar: 2.6 grams
- Sodium: 519 mg
- Fat: 1.8 grams
- Carbohydrates: 56 grams
- Fiber: 2.4 grams
- Protein: 12 grams
- Cholesterol: 0 grams