Classic Easy Sourdough Bread (Print Version)
# Ingredients:
01 -
15 millilitres olive oil (use if you want for greasing)
02 -
4 grams granulated sugar
03 -
10 grams fine salt
04 -
300 millilitres warm water (about 43°C)
05 -
240 grams active sourdough starter
06 -
375 grams plain flour
# Instructions:
01 -
Once the loaf’s done, take it out the oven and let it sit on a cooling rack. Wait until it’s not hot anymore before you cut it.
02 -
Pop the loaf in your hot oven and leave it for 25 to 30 minutes. If you tap the underneath and it sounds hollow, you're good. The outside should look nice and golden.
03 -
Take a sharp knife and make a few cuts on top of the dough so it rises nicely and doesn’t burst weirdly.
04 -
Fire up your oven so it gets to 230°C.
05 -
Put a cover over your shaped dough and forget about it for 1 to 2 hours. It'll feel puffier when it's ready.
06 -
Press down the dough to push out extra air, shape it into a ball, and set it on a tray lined with parchment.
07 -
Move the dough to a bowl that’s greased a little, toss a damp towel or plastic over it, and let it hang out somewhere warm for 4 to 6 hours until it's much bigger.
08 -
Turn your dough out on a floured counter and knead it with energy for about 10 minutes until it feels smooth and stretchy.
09 -
Splash in the flour and salt a bit at a time, mixing as you go until it's a messy dough mass.
10 -
In a huge bowl, mix your starter, warm water, and sugar. Grab a spoon and stir until you can't see any sugar left.
# Notes:
01 -
If you want, mix in dried herbs like rosemary or even some garlic powder for extra flavor.
02 -
Throw a shallow dish with water into your oven while the bread's baking. It’ll steam up and give you a crunchier crust.