100g bubbly sourdough starter
8g salt
310ml water
450g white flour (or flour mixture)
Put the starter in a bowl and break it up.
Loosely mix the starter, salt and water with a scraper.
Add the flour, ratios of white / rye / wholemeal can be adjusted as needed.
Mix the flour with a scraper.
Spray the top and leave in a bowl covered with a damp towel for 30 minutes.
Spray a table, hands and scraper and scrape the dough onto the table.
Make about 12 to 14 folds keeping hands damp.
Return to the bowl spray again, recover and leave for 2 hours.
Spray a table, hands and scraper and scrape the dough onto the table.
Make about 5 or 6 folds keeping hands damp.
Return to the bowl spray again, recover and leave for 2 hours.
Spray a table, hands and scraper and scrape the dough onto the table.
Make about 5 or 6 folds keeping hands damp.
Return to the bowl spray again, recover and leave for 1 hour.
Dust the table, hands and scraper with flour.
Tip out the dough which should not be a nice plump fluffy pillow.
Make about 5 or 6 folds ensuring the dough does not stick to the table.
Turn over, shape into a ball and leave for 1 hour on the table covered with a cloth.
Dust the table, hands and scraper with flour.
Turn the ball over and stretch gently into a square.
Turn over the left and right sides.
Turn over the top and roll down pulling upwards occasionally.
Tuck and seal into the bottom of the roll.
Flour and put into a floured proofing basket or banneton seam side up.
Leave in the fridge overnight where is should plump and form a skin.
Heat the oven to gas mark 8 (230 degrees).
Preheat a stone slate or dutch oven.
Lightly flour the loaf.
Gently tease the sides to ensure it is not stuck and tip out on a board or baking paper.
Brush off any excess flour.
Score the top of the loaf along the full length and partly down the sides with a scalpel or razor blade. Cut straight but with an angled cut.
Additional decorative cuts can be added if needed.
Spray with water.
Put a tray of boiling water on the bottom of the oven.
Slide the loaf onto the stone slate.
Cook for 40 minutes.
Place the loaf and baking paper in the pot and spray with water.
Bake in the oven for 20 minutes.
Remove from the oven take off the lid and return to the oven.
Bake for a further 20 minutes.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (backwards bread)
Sourdough bread (Bake with Jack)
Sourdough bread (recipe from Zoe)