Small Sourdough Bread Recipe
This small sourdough bread recipe is to be used alongside our small bread making kit. It will make a 400g sourdough loaf.
You will have received our 60 year old sourdough starter in our kit amongst other baking essentials.
You will find all of your baking will improve with our ultimate baking stone.
Once you have increased the volume of your sourdough culture try making our large sourdough bread recipe.
IngredientsFeeding the sourdough:
125g sourdough in jar
50g warm water
50g wholemeal flour
For the loaf:
230g strong white flour
5g sea salt
115ml warm water
Feed the sourdough 12 hours before you start making your bread
Take the jar with 125g of sourdough in out of the fridge
Stir in 50g of warm water and 50g wholemeal flour
After 12 hours weigh out the other ingredients into a mixing bowl
Using your dough scraper mix them together to form a rough wet dough
Turn it out onto a work surface and knead the dough for ten minutes
Once the dough is soft and stretchy put it back in the mixing bowl
Cover with cling film and leave in a warm place to relax for 30 minutes
Now feed your sourdough for next time
You should have 75g left in the jar, feed it with 75g of warm water and 75g wholemeal flour
Mix it well and pop in the fridge where it will keep well for several weeks
Lightly dust your work surface with flour and turn out your dough
Mold the dough into a loaf shape, dust the proving basket with flour
Place the moulded dough piece in the basket
Leave it until it has doubled in size, around 12 hours
Once it has risen, heat your oven to 230c and tease the dough onto the baking stone or a hot baking tray
Give it your signature cut, spray it with the water sprayer.
Bake for 20 minutes until beautifully golden and it makes a hollow sound when tapped on the bottom