My son gave me some of his sourdough starter so I could have a go myself at making a sourdough loaf. I have tried before but it wasn’t brilliant. I can’t eat it myself as it’s made with gluten flour. My partner Mark loves it though.
I wanted to have the sourdough ready to eat on Sunday so the making process had to start on Friday.
The starter is kept in the fridge so I took it out on Friday morning, as per the instruction from son Marc. I divided it in two and threw one half away. I then fed the remainder with a cup of rye flour and some water. This was mixed together and then left on the worktop for a few hours.
In the afternoon I measured out 100g of the starter. I put the rest back in the fridge for the next loaf. I then added:
- 300g water
- 100g-stoneground flour
- 400g white strong flour
I mixed all this together to make dough and then left the in bowl covered with a damp tea towel for 2 hours.
I then added:
10g fine sea salt and 15g cold water
The salty water was pushed into the dough with the fingers. This was left for 10 mins
After 10 mins it was time to fold and turn to get the traditional holes in the sourdough. The dough is pulled up and folded forward, and then the bowl is turned a quarter of a turn.
This is done a 3 further times with 30 minutes between each and a final 15 mins rest at the end.
After this the dough is shaped into a ball and wrapped it in a flour dredged tea towel over a colander and put in the fridge to rise overnight.
In the morning I pre warmed the oven to 220 degrees for 30 mins. I put in a Le Creuset casserole dish in the oven to heat up too. Once it was hot, I also put in a roasting dish with boiling water to provide some steam.
I sprinkled some ground rice on the bottom of there casserole dish – you can use semolina – so that it didn’t stick. I slashed the top of the loaf, put the lid on and cooked it for an hour. After an hour, I took the lid off and cooked for a further 10 mins.
Let it cool as long as you can – that’s not long in our house!