Monday, November 15, 2010

White Sourdough

White Sourdough

765g plain flour (preferably organic, though I used Laucke's bakers flour)
400ml lukewarm water
20g finely ground sea salt

Mix all ingredients except the salt together and stretch and fold/knead for 10 minutes.
Cover and rest for 20 minutes.
Sprinkle the salt over and knead for 15-20 minutes till smooth and elastic.
Cover and rest for 1 hour at ambient room temperature (approx 21degC).

Turn out onto a bench and lightly press into a rectangle. Fold one end 1/3 back onto itself and the other end over that. Turn 90 degrees and repeat. Prove for a further hour covered.

Divide the dough into two or three even sized portions and shape into the loaves you want.
Place in a floured proving basket or makeshift container with a floured teatowel seam side up, or on a baking tray seam side down, covered. Leave for 30 minutes then place in the fridge overnight for 8-12 hours.

The next morning, remove the loaves from fridge and place in a warm spot (approx 25degC) to warm up.
Preheat the oven to full.

When the loaves spring back with a light poke they are proved - this could take 1-4 hours.
My loaves took 3 hours to prove even though it was quite warm (~25degC). I suspect this might have been due to my starter not being as active as I had hoped. Dote on your starter!**
Slash the loaves and slide onto a baking stone while spraying the oven with water.

Add icecubes to a tray in the bottom to create more steam.
Bake for 20 minutes then turn the loaves and bake for another 10 minutes until the loaves have a crust to your liking and sound hollow when tapped on the bottom.

Allow to cool completely before slicing.

Another loaf I made for the wedding with chia, quinoa, linseed and sesame seeds.


  1. Hi Rach Can u please add to the instructions about making the starter active before you start making this bread as my loaf didn't rise much at first..maybe my starter was a bit slow...I'll find out tomorrow new years Eve!!

    Also..I had to add lots of flour when kneading as it was so wet it wouldn't this ok??

  2. OH and also do u spray with water and spread seeds on before baking..and how much semolina goes on..does it go on the top and bottom or just the top? What is it for??