A very simple sourdough recipe...
A very simple sourdough recipe with great results. It doesn't focus on special techniques or open crumb etc. Rather it's minimal hands on with an old fashioned way of handling a dough approach but very flavoursome. First of all you'll need to build a stiff starter like so...
- 45g flour (40g bread or AP flour + 5g whole wheat or whole rye)
- 20g water
- 10g starter @ 100% hydration
Based upon a 100% hydration bread flour or AP starter.
Allow the starter to fully mature and peak then refrigerate for at least 24 hours before moving onto the recipe.
- Bread Flour 200g
- Whole Wheat Flour 300g
- Water 325g + extra
- Salt 10g
- Stiff Starter 15g*
*after its been in the fridge remove the top of the starter as it might be a bit dried out and use the fresher starter beneath.
- In a bowl mix the flours and salt then make a well.
- To the well add the starter then water.
- With your hands break up the starter in the water then slowly mix in the flour forming the dough.
- Knead the dough till full gluten formation. As you are doing this slowly add in more water till you're happy with the hydration. We aren't aiming for as high as possible, rather... just slightly stickier than tacky. It should still be kneadable.
- Once the gluten formation is fully formed then leave it to bulk ferment overnight for 11-12 hours. The dough will have about tripled. It might look over done but it will still have a lot of strength. You'll see when it comes to shaping and utilising folds to build the structure back up.
- Pre-shape and bench rest till the dough relaxes then shape into banneton.
- Final proof till ready - will take about 2 hours but watch the dough and not the clock.
- Bake in a pre-heated oven either with steam or in a Dutch Oven for 25 minutes then without steam or lid till there's a lovely golden crust. Allow to fully cool before cutting.