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White Sourdough Bread

This recipe is from an excellent bread making course run by the Assembly Bakery in Bristol - http://www.assemblybakery.co.uk/
Print Recipe
Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes

Ingredients
  

Leaven (use this to start your bread off)

  • 20 g active starter
  • 100 g strong white bread flour
  • 100 ml water let it rest if straight from the tap

Sourdough loaf

  • 220 g Leaven prepared overnight
  • 350 g strong white bread flour
  • 50 g rye, or wholemeal flour
  • 260 ml water let it rest if straight from the tap
  • 10 g salt

Instructions
 

The night before....

  • The night before you want to bake, prepare the Leaven. Mix the starter with 100g flour and water and leave covered overnight.
  • Baking day
  • Add the rest of the flours and the water to the gloopy mix you made last night.
    Mix as best you can, cover and leave for 20 mins.
    A constant temp is ideal here, if you have a proving setting on your oven it will be about 40 degrees.
  • After the resting add the salt, don't freak out because it looks like a lot, it needs it! Let it rest for 30 mins.
  • Stretch and fold and leave to prove for 30 minutes.
    Do this 3 times.
  • Flour your work surface and gently form the bread into a ball.
    Use a fine flour like rice to dust a bowl for the bread to rise in and dip the smooth side of the bread into rye flour before placing in the bowl.
    Cover gently and let rise for 1 to one and a half hours.
  • Heat up a large heavy lidded pot in the oven - 250 degrees if you can.
  • Tip the risen loaf into the pot and slash a pattern into the top.
  • Cook with the lid on for 20 mins and the lid off for 15. The loaf should sound hollow when tapped on the bottom.