Page 148 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Sourdough bread (cont.)
For the sourdough loaf
450ml sourdough bread base 21⁄4 tsp salt
Flour for dusting
TO MAKE THE LOAF
Cover the bowl with clingwrap or a damp cloth and leave to stand at room temperature for 20 minutes. Sprinkle over 21⁄2 tsp of salt. Knead the dough by machine for 6 minutes or by hand for 15 minutes.
Check the consistency – the dough should stretch easily and be slightly sticky. If necessary, continue to knead for another 5 minutes or so.
Cover the bowl with clingwrap or a damp cloth and leave to rise until light and puffy (about 6–8 hours at room temperature). Knock back the dough by punching the air out of it for a few seconds, then shape into two round loaves. Dust generously with flour and put them into traditional bannetons, or napkin-lined baskets. Cover or slip each basket into a large plastic bag and refrigerate overnight.
Next morning, the dough should have doubled in size. The longer the proving time, the better the quality of the bread in terms of both taste and structure. Remove from the fridge and leave to return to room temperature, about 1–11⁄2 hours.
Meanwhile, preheat the oven to 230°C. Dust a heavy baking tray with flour and gently turn the loaves on to it. Sprinkle or mist the top of the loaves with water and dust with flour. Slash the top with a sharp blade and bake for about 40 minutes or until the loaves sound hollow when tapped on the base. Leave to cool on a wire rack.
Enjoy every morsel.
PREPARATION TIME 8–10 HRS REFRIGERATE OVERNIGHT BAKE ±40 MINS
146 MY TRAVEl RECIPES: bAllYMAlOE [ chapter nine ]