Day 1 – 10 mins
Take 75g of your Starter
Add 125g flour (white or wholemeal)
Add 125g water
Leave to rest in a bowl covered in cling film/ damp tea towel
This is now called your ‘Sourdough’
(Also, refeed your starter with 50g flour and 25ml water to replace what has been taken out)
Day 2 (or once the dough has doubled in size so could be earlier)
Add to your ‘Sourdough’ above
500g of flour
Put all the above ingredients into a mixer with a dough hook and knead for 4 minutes slow, 6 minutes fast (Depending on mixer)
You want a good elasticity at this stage (the dough will be very wet and sticky which is typical for a sourdough).
Once the dough is mixed, place in a container and leave at room temperature for 2 to 5 hours or until doubled in size.
Divide up your dough to your desired loaf weights and try not to knock any air out.
Mould round gently and give it a 5 minute rest.
After the rest, mould the dough gently to a boule shape and place in either flour dusted proofing baskets (or a bowl with a tea towel lining it, flour dusted on top) with the seam from your moulding facing up rather than down.
Cover with cling film/damp tea towel and give the dough a 30 minute rest
The bread can now be baked.
(although for real pro results place in the fridge to be baked the next day)
Remove the dough from the proofing baskets or bowl and place on a baking tray with the seam down. Score the top of the dough putting on your signature cut.
Bake for 30 to 40 minutes at 220C Conventional oven, 200C Fan oven or Gas mark 7 gas oven.
Hopefully you now have a delicious Sourdough to devour!