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Sourdough Loaf for Beginners
From bakewithjack.co.uk
36 hrs (mostly resting and proofing)Makes one loaf (recipe easily doubles)
A flexible, no-discard sourdough with long cold fermentation; fed starter mixed with strong flour and salt, folded four times over two days, then baked with steam.
| prepPreheat oven to 230°C fan / 456°F / gas mark 8 with baking stone on middle shelf and deep tray on bottom | |||||||||
| 50 g wholemeal rye flour | Feed starter with rye flour & water, rest 8–12 hrs | Reduce to 190°C / 374°F, bake 20–25 min; cool on rack | |||||||
| 50 ml room temperature water | |||||||||
| Sourdough starter scrapings in pot | |||||||||
| 100 g active sourdough starter (fed) | Mix starter, flour, water & salt; rest 30 min | First fold (12 folds), rest 2 hrs | Second fold (6 folds), rest 2 hrs | Third fold (6 folds), rest 1 hr | Pre-shape into ball, rest 1 hr | Final shape, dust with semolina, place in basket | Chill overnight uncovered | Score loaf, add steam, bake 230°C / 456°F, 15 min | |
| 450 g strong white bread flour | |||||||||
| 310 ml room temperature water | |||||||||
| 8 g salt | |||||||||
| Semolina or wholemeal flour (for dusting) | |||||||||
| Hot water (for steam) | |||||||||
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