Basic white sourdough

This recipe requires preparation in advance!

My first attempt at a sourdough loaf. Sourdough takes a lot longer to prove than bread made with commercial yeast, so allow plenty of time.

Basic white sourdough

Servings:	Servings: 10 - 1 large loaf
Calories per serving:	205
Ready in:	1 day, 40 minutes
Prep. time:	1 day
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	26th November 2012

Best recipe review Worked well for me 5/5 I normally have problems with sourdough bread but this worked well. Cheers Julia. Jerry, aka Chef (talk)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 200g sourdough leaven
• 500g strong bread flour
• Up to 325g sparkling mineral water
• 1½ teaspoons salt

Mise en place

• If your sourdough leaven has been in the fridge, remove it the day before you want to start making your bread and refresh it with 50g flour and 40g water.

Method

1. Mix all of the ingredients, excluding the salt.
2. Knead according to your chosen method.
3. Shape into a ball and place in an oiled bowl.
4. Cover and leave at room temperature until the dough has almost doubled in size or preferably leave overnight.
5. Gently knead the salt into the dough, and repeat stages 3 and 4 - the second rising should not take so long as the first one.
6. Either place the dough in a 900g loaf tin or shape into a ball and place, seam side up into an oiled bowl or a banneton which has been lined with cling-film and oiled.
7. Allow to prove until almost doubled in size.
8. Meanwhile, preheat the oven to its highest setting, putting a semolina dusted baking stone (if using) on an oven shelf before switching on.
9. Also, to ensure a good crust, place a bowl or tray in the bottom of the oven and half-fill it with hot water.
10. Once the dough has risen sufficiently place into the oven if using a loaf tin.
11. If you are using a banneton or bowl, turn the dough out onto a semolina dusted peel and gently slide it onto the baking stone.
12. Reduce the heat to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
13. Bake for 30 minutes, turn the loaf upside down and bake for a further 5-10 minutes.
14. Allow to cool on a wire rack.

Serving suggestions

Serve with strong cheese and salad.

Chef's notes

This loaf was not as holey as the one I first made as I added only 300g water. Next time, I will add the full quantity to create a nice holey texture.

See also

• Rye sourdough starter
• Spelt sourdough starter
• Cheese and olive sourdough
• Sourdough recipe from Nik and Edwina's

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