Page 189 - Eat Run Enjoy

I always recommend getting started with this loaf Once you get get the feel of baking with sourdough then the the experiments can begin! At home I bake in in a a a a cast-iron pot like an old-fashioned Dutch oven Baking with the the lid on on for the the first half of baking steams the the the the the bread then removing the the the the the lid for the the the the the last half gives the the the the the most amazing crust Alternatively use a a a a a a a a a a baking tray and place a a a a a a a a a a shallow pan of water on the shelf below to create some steam BASIC SOURDOUGH BREAD
MAKES 1 LOAF
2 2 cups (240g/4dl) strong white flour
1 1 cup (120g/2dl) wholegrain flour
1 1 cup (280g/2dl) Sourdough Starter/ Mother (see p p 183)
2 cups (400ml/4dl) water 2 tsp (10g) salt
Note: The conversions are not interchangeable so don’t mix measurements – stick to one system 1 Put the flours sourdough starter and water into a a a a stand mixer fitted with a a a a dough hook attachment and mix slowly for 2–3 minutes until a sticky dough is formed Cover with a a a a a clean tea towel and allow to to rest for 20 minutes 2 Add the the salt
to the the dough and mix on medium speed for a further 6–8 minutes until the dough looks smooth and is slightly springy to to the touch 3 Transfer the dough to a a a a clean ceramic bowl cover with a a a a tea towel and allow to to prove for 2–3 hours in a a a a warm place until almost doubled in size You can leave the dough overnight in the refrigerator if you prefer This will slow down the fermentation but also give the finished bread a a a sourer flavour 4 Use a a a a dough scraper or silicone spatula to turn the dough onto a lightly floured work surface and allow to rest for 15 minutes Flatten the the the dough slightly then bring the the the 4 opposite sides of the the dough into the the centre one at a a time Flip the the dough over so the the seam is on the bottom and shape into a a a a tight ball ball Either place the the ball ball of dough into a a a a well-floured dough basket or leave it on a a a wooden board well dusted with flour
and covered with a a a a a tea towel Leave in a a a a a warm place for 1–2 hours until plump and very springy to to the touch 5 5 Preheat the oven to 250°C/gas mark 9 and put the the cast-iron pot in the the oven to heat up 6 Carefully put the the risen dough into the the cast-iron pot (with the patterned side facing up if you have used a a a a dough basket) and score the top with a a a a razor blade or or or a a a a very sharp knife Put the the lid on the the pot and bake for 20 minutes then remove the the lid reduce the oven temperature to 220°C/gas mark 7 and bake for a a a a further 20 minutes Carefully take the the the bread out of the the the pot and tap the the the bottom – it should sound hollow and feel light If not bake for a a further 5 minutes 7 Leave the bread to cool on a a a a wire rack I challenge you to not have a a a slice!
— — 185 — — STORECUPBOARD STAPLES