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A nice white sourdough for your consideration, perfect with just about anything from a soup starter to those turkey sandwiches in the following days!
Recipe:
80g active sourdough starter
330g water
400g bread flower
100g general purpose flower
9g salt
1. Mix all ingredients together into a mixing bowl and combine to form a loose shaggy dough. Let it rest for 30 minutes.
2. Every 30 minutes for the next 2 hours stretch and fold the dough
3. Cover and leave to prove for 8 hours
4. Preshape the dough and let it rest covered for 1 hour
5. Reshape if necessary, if not place into a banneton (or a bowl with a tea towel underneath) and place in the fridge for 24-36 hours
6. BAKING DAY! This can go one of two ways, it depends on if you have a casserole dish or not. Either way pre-heat your oven to 230'C with your caserole dish or a flat oven tray inside.
7. When at temperature remove from the over, remove your dough from the fridge, remove from the banneton/bowl and score the top .
If you have a casserole dish place it into your dish. Cook covered in the oven for 30 mins then a further 10 mins uncovered.
If using a flat tray, boil the kettle with as much water as it can handle. Score the dough as before, place the dough onto the hot tray and cook for 30-40 mins. Take the boiled water and pour into a separate dish and place at the bottom of the oven for the duration.
Enjoy :)
![[image: i.imgur.com]](https://i.imgur.com/UgaP7KK.jpg){kind=link}
A nice white sourdough for your consideration, perfect with just about anything from a soup starter to those turkey sandwiches in the following days!
Recipe:
80g active sourdough starter
330g water
400g bread flower
100g general purpose flower
9g salt
1. Mix all ingredients together into a mixing bowl and combine to form a loose shaggy dough. Let it rest for 30 minutes.
2. Every 30 minutes for the next 2 hours stretch and fold the dough
3. Cover and leave to prove for 8 hours
4. Preshape the dough and let it rest covered for 1 hour
5. Reshape if necessary, if not place into a banneton (or a bowl with a tea towel underneath) and place in the fridge for 24-36 hours
6. BAKING DAY! This can go one of two ways, it depends on if you have a casserole dish or not. Either way pre-heat your oven to 230'C with your caserole dish or a flat oven tray inside.
7. When at temperature remove from the over, remove your dough from the fridge, remove from the banneton/bowl and score the top .
If you have a casserole dish place it into your dish. Cook covered in the oven for 30 mins then a further 10 mins uncovered.
If using a flat tray, boil the kettle with as much water as it can handle. Score the dough as before, place the dough onto the hot tray and cook for 30-40 mins. Take the boiled water and pour into a separate dish and place at the bottom of the oven for the duration.
Enjoy :)
Goose Juice - Never mothballed feeling this spruce!
Damp Valley - Don't get bogged down!
Crocozade - A boost with bite!
Damp Valley - Don't get bogged down!
Crocozade - A boost with bite!
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