Small Sourdough Bread Recipe

Small Sourdough Bread Recipe

Ingredients

Feeding the sourdough: 

  • 125g sourdough in jar
  • 50g warm water
  • 50g wholemeal flour

For the loaf:

  • 230g strong white flour
  • 150g sourdough
  • 5g sea salt
  • 115ml warm water

Method

  1. Feed the sourdough 12 hours before you start making your bread
  2. Take the jar with 125g of sourdough in out of the fridge
  3. Stir in 50g of warm water and 50g wholemeal flour
  4. After 12 hours weigh out the other ingredients into a mixing bowl
  5. Using your dough scraper mix them together to form a rough wet dough
  6. Turn it out onto a work surface and knead the dough for ten minutes
  7. Once the dough is soft and stretchy put it back in the mixing bowl
  8. Cover with cling film and leave in a warm place to relax for 30 minutes
  9. Now feed your sourdough for next time
  10. You should have 75g left in the jar, feed it with 75g of warm water and 75g wholemeal flour
  11. Mix it well and pop in the fridge where it will keep well for several weeks
  12. Lightly dust your work surface with flour and turn out your dough
  13. Mold the dough into a loaf shape, dust the proving basket with flour
  14. Place the moulded dough piece in the basket
  15. Leave it until it has doubled in size, around 12 hours
  16. Once it has risen, heat your oven to 230c and tease the dough onto the baking stone or a hot baking tray
  17. Give it your signature cut, spray it with the water sprayer.
  18. Bake for 20 minutes until beautifully golden and it makes a hollow sound when tapped on the bottom