Preparation time is 40minutes
Cook time is 45minutes
Total time is 1hours 25minutes
Serve is for 1 loaf
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Difficulty level: 3 out of 4
8 Ingredients
For the bread
- 10milliliter vegetable oil (for greasing)
- 1teaspoons polenta (for dusting)
- 1tablespoons dried yeast
- 250grams strong white bread flour
- 260grams strong white bread flour (save 10g for sprinkling)
- 1 1/2teaspoons dried yeast
- 385grams strong white bread flour (save 10g for dusting)
- 1tablespoons salt
Description
A true sourdough starter uses naturally occurring yeasts to ferment. Dried yeast is a bit of a cheat, but more reliable.
Method
Step 1 of 21
Make the starter 3-5 days ahead. Dissolve the yeast in 500ml lukewarm water.
Step 2 of 21
Stir in the flour, and cover. Let it ferment in a warm place for 24 hours.
Step 3 of 21
Look at the starter; it should have become frothy and have a distinct, sour odour.
Step 4 of 21
Stir, cover, and ferment for 2-4 days longer, stirring it each day. Then use, or refrigerate.
Step 5 of 21
For the sponge, mix 250ml starter with 250ml lukewarm water in a bowl.
Step 6 of 21
Stir in the flour and mix vigorously. Sprinkle with 3 tablespoons flour.
Step 7 of 21
Cover with a damp tea towel and leave it to ferment overnight in a warm place.
Step 8 of 21
For the bread, dissolve the yeast in 4 tablespoons warm water. Mix into the sponge.
Step 9 of 21
Stir in half the flour and the salt, and mix well to combine all the ingredients.
Step 10 of 21
Gradually add the remaining flour. Mix well, until the dough forms a soft, slightly sticky ball.
Step 11 of 21
Knead for 8-10 minutes until very smooth, and elastic. Put in an oiled bowl.
Step 12 of 21
Cover with a damp tea towel and let rise in a warm place for 1-1 1/2 hours until doubled.
Step 13 of 21
Line two 20cm bowls with pieces of cloth, and sprinkle generously with flour.
Step 14 of 21
Knock back the dough on a floured surface, cut in half, and shape each half into a ball.
Step 15 of 21
Place in the bowls, covering with tea towels. Keep warm for 1 hour until the bowls are full.
Step 16 of 21
Put a tin in the oven. Heat to 200°C. Sprinkle 2 baking sheets with polenta.
Step 17 of 21
Place the loaves, seam-side down, on the baking sheets and remove the cloth.
Step 18 of 21
With a sharp knife, make criss-cross slashes on the top of each loaf.
Step 19 of 21
Put the loaves in the oven. Drop ice cubes into the roasting tin, then bake for 20 minutes.
Step 20 of 21
Reduce to 190°C and bake for another 20-25 minutes until well browned.
Step 21 of 21
Transfer to a wire rack.
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